Nowadays, ready-to-eat and cut fruits are among the most healthy snacks in the world. Due to the high orientation of consumers towards these types of products, increasing their shelf-life has particular importance.Application of natural edible coatings to extend the storage time of fresh and cut fruits has recently been considered. Therefor, to investigate the effect of coating on the chemical properties of orange slices, this study has been carried out. In this study, orange slices were treated into 9 groups with different concentrations and percentages of Aloe vera gel and Golpar (Haracleum persicum) essential oil ) w/v) including: One Control group that samples immersened in sterile distilled water and 50% Aloe vera group, 100% Aloe vera group, 50% Aloe vera + 1% Golpar essential oil group, 50% Aloe vera + 2% Golpar essential oil group, 100% Aloe vera + 1% Golpar essential oil group, 100% Aloe vera + 2% Golpar essential oil group, 1% Golpar essential oil group and 2% Golpar essential oil group were treated and during 20 days at 4 ° C, the pH And titratable acidity of the samples was analyzed. In the coated samples, the titratable acidity compared to the control group during the maintenance days was approximately constant with a slight increase, and the pH of the coated samples, consistent with the acidity results, showed a slight decrease with increasing storage time. These results were more significant for treatments with higher percentage of coatings and essential oils. The observation of this study suggests that the use of Aloe vera fortified coating with Golpar essential oil can prevent orange slicess from reducing organic acids and nutritional value of product.
