Effects of Postharvest Salicylic acid and Aloe vera gel Applications on some of Quality Attributes and Antioxidant Activity of Table Grape (cv. Gizel Uzum)

Because of the harmful effects of chemicals on human health and environment، use of these compounds in postharvest technology of agricultural crops is recently restricted and it is necessary to find safe compounds for use in postharvest technology of fruits and vegetables. In this study، effects of salicylic acid and Aloe vera gel on quality attributes and postharvest life of table grape (cv. Gizel uzum) was studied. Fruit were treated with salicylic acid (0، 1and 2 mM) and Aloe vera gel (33% and 25%)، then were stored at 0±0. 5oC with 85-95% RH for 45 days Fruit quality attributes including pH، total soluble solids، total acidity، total phenolics، total antioxidant capacity، and vitamin C were evaluated after 45 days. 2 mM salicylic acid effectively decreased the rate of pH increase. TSS and TA content were significantly affected by 2 mM salicylic acid and 33% Aloe vera gel treatments and retained TSS and the reduction of titratable acids and sugars to prevent its decomposition. In this study، the highest total antioxidant activity and total phenols and vitamin C of 2 mM salicylic acid gel and 33% Aloe vera gel and Combination treatment with 2mM salicylic acid and 33% Aloe vera gel respectively. postharvest treatment of fruit with the combination of salicylic acid and Aloe vera gel may be considered as a good alternative to chemicals in postharvest technology of table grapes.