Effect of Aloe vera gel combined with basil (Ocimum basilicum L.) essential oil as a natural coating on maintaining post-harvest quality of peach (Prunus persica L.) during storage

Abstract

In this study, the effect of Aloe vera coating alone and combined with basil (Ocimum basilicum) essential oil at 500 and 1000 µL L-1 concentrations on postharvest quality of peach (Prunus persica L.) was investigated. Parameters including weight loss, firmness, total soluble solids (TSS), color L∗, a∗, b∗ and hue angle were measured during the storage. The results indicated that application of the Aloe vera alone or in combination with basil oil largely maintain the quality of the postharvest peach comparing to the untreated samples. In particular such application ameliorated the weight loss and reduction of firmness during storage. The maximum firmness was found in fruit treated with Aloe vera mixed basil oil at 1000 µL L-1. Furthermore, coated fruit with Aloe vera mixed with basil oil at 1000 µL L-1 illustrated the lowest TSS. However, influence of treatments on L∗, a∗, b∗ and hue angle were not appreciable. These results verified the capability of composition of Aloe vera with basil oil on maintenance of the qualitative characteristics of peach fruit.