Increasing demand for consumption of ready-to-eat fruits and vegetables has led to an expansion of research to increase their shelf-life in refrigerated temperatures. One of the methods for achieve this goal is the application of eddible coatings and natural essential oils that have been studied in this study. In this research, orange slices in 9 groups with different concentrations and percentages of Aloe vera gel and Golpar essential oil (Haracleum persicum) including: Control group (dipping samples in sterile distilled water), Aloe vera 50% group, Aloe vera 100% group, Aloe vera 50% + Golpar essential oil 1% group, Aloe vera 50% + Golpar essential oil 2% group, Aloe vera 100% + Golpar essential oil 1% group, Aloe vera 100% + Golpar essential oil 2% group, Golpar essential oil 1% group, Golpar essential oil 2% group , Were treated and kept at 4 ° C for 20 day. The amount of Ascorbic acid degradation of the samples and the amount of soluble solids in 0, 10 and 20 days of storage were evaluated at cold temperature. With increasing storage days, Ascorbic acid degradation of orange samples increased. However, samples containing coating and essential oil showed less degradation of ascorbic acid in orange slices compared to control group. The total amount of soluble solids in control samples increased with increasing maintenance period, but the amount of increase in the samples with coatings and Golpar essential oil was less. According to the results, it can be concluded that the use of natural coat of Aloe vera with Golpar essential oil can maintain the product's shelf life while preserving the optimum orange components and preventing their quality loss.
