Inhibitory effect of salicylic acid and Aloe vera gel edible coating on microbial load and chilling injury of orange fruit

Effects of salicylic acid (SA) and Aloe vera gel (AV) on microbial load, quality and chilling injury of ‘Thomson Navel’ oranges (Citrus sinensis L. Osbeck) stored at 4 ± 1 °C and 80 ± 5% RH were evaluated. Fruit were treated by immersion in distilled water (control), SA 2 mM, AV 30% and the combination of SA + AV. Decay index, microbiological analysis, weight loss, firmness, soluble solids content, titratable acidity, vitamin C, total phenol,...