Postharvest application of Aloe vera gel and thymol enhances shelf-life of duke cherries via altering physiochemical parameters

Abstract

Abstract Background Duke cherry is a non-climacteric fruit but deteriorates quickly during storage due to thin pericarp and succulent fruit tissue. The application of edible coatings, essential oils, or their combination is an appropriate technique to maintain the quality characteristics and reduce the deterioration of fruits during storage. This research assessed the effect of Aloe vera gel (AVG), thymol, and their combined use on the physicochemical and qualitative properties of duke cherries kept at 5 °C and 80% relative humidity for 28 d. Results Compared to the uncoated fruits, duke cherries coated with a combination of AVG and thymol, showed more values of firmness (12.76–100.32%), total phenol (9.99–45.09%), antioxidant activity (7.90–84.56%), and sensory scores(50.15–100.00%), as well as the activity of guaiacol peroxidase (GPX) (12.03–185.11%) and catalase (CAT) (10.20–243.66%) enzymes during cold storage. Moreover, duke cherries coated with a combination of AVG and thymol had remarkably lower values of weight loss (32.57–42.67%), respiration rate (34.96–49.78%), stem browning (24.50–50.53%), spoilage percentage (84.55–100%), anthocyanin (14.21–23.16%), and total soluble solids/titratable acidity (TSS/TA) (35.64–50.15%), as well as hydrogen peroxide (H2O2) (16.66–32.35%) and malondialdehyde (MDA) (15.23–31.05%). Conclusion The application of AVG and thymol, particularly their combination, can have a high practical potential to extend shelf-life and preserve the quality of duke cherries during cold storage. This treatment has various advantages including natural, edible, cost-effective, and efficient. Graphical Abstract