Application salicylic acid and aloevera gel as edible coating layer to preserving fresh-cut melon slices in cold storage

The change in packaged fresh-cut grapes quality that prepared by two different storage methods and treated by Salicylic acid and aloe vera was evaluated. Each melon fresh-cut slice, were prepared to treated with treatment. Thereafter, melon fresh-cut were treated by salicylic acid 0.5, 1% and aloe vera gel 20, 30% that diluted with water. After drying, the samples put in rigid trays and stored at cold storage with 0°C and refrigerator with 4°C for 7 days. General melon fresh-cut quality (Test panel and acceptability), weight loss, total soluble solids (TSS), titratable acidity (TA), TSS/TA, pH and vitamin C were evaluated periodically with 3 days intervals. The results showed that there no significant effected between treatment and control but between treatment differences was significant (P