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Today, chemical agents are used to control post -harvest lesions of Fruits but its harmful effects could be considered as an important factor in reducing shelf life. Recently aloe vera has played an important role in maintaining the quality and health of fruits as well as controlling the pathogenic fungi. Aloe vera coating was used in different concentrations of gel (100,75,50,25%) during 36 days of storage at 4 degrees Celsius. Microbial stability, physicochemical properties (weight loss,tissue stiffness, pH, Soluble solids) and color sensory properties pears coated with aloe vera gel were evaluated after 36 days of storage compared to the control as well as the effect of aqueous and ethanolic extracts of aloe vera on two species of fungi penicillium expansum and aspergillus Niger were investigated. The results showed that the growth of microorganism has significantly been delayed by aloe vera gel coating and there was a reduction in weight loss compared to control and this coating to maintain better rigidity and reduction of soluble solids and it had a significant effect on the pH of the treatments. And had no significant effect on the sensory properties of color in different treatments compared to the control. Also,aqueous and ethanolic extract of aloe Vera has a growth in habiting effect on these fungi. As a result,coating aloe Vera gel on pear fruit increases its shelf life. [ABSTRACT FROM AUTHOR]

The aim of this study was to extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oilwere determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml)free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilagein food products. [ABSTRACT FROM AUTHOR]