Aloe vera gel coating aggravates superficial scald incidence in 'Starking' apples during low-temperature storage

The effects of aloe vera (Aloe vera (L.) Burm. f.) gel treatment on the incidence of superficial scald in 'Starking' apples (Malus domestica Borkh. Var. Starking) during cold storage were studied. Apples were harvested at the pre-climacteric stage and treated with aloe vera gel. The treatment increased malondialdehyde content and membrane lipid damage. Furthermore, it inhibited the release of ethylene at the early stage but increased it in the later stage. The expression level of ACC synthase 1 (MdACS1) also increased, and the antioxidant capacity in apples, particularly, catalase, peroxidase, and superoxide dismutase activities, all decreased, while concomitantly, the content of alpha-farnesene and its oxidation product, conjugated triene increased, thereby aggravating superficial scald incidence during storage at low temperature.

Automated summary

The study found that aloe vera gel treatment not only increased apple browning-related indicators, but also affected the antioxidant capacity of apples, leading to an exacerbation of superficial scald.