Effects of aloe vera and silicate edible coatings on 'Emerald' blueberry stored at different temperatures

Natural edible coatings, as a new approach, can extend the shelf life of perishable fruits. This study evaluated the effects of aloe vera gel (AV), potassium silicate (KSi), calcium silicate (CaSi), sodium silicate (NaSi), and their combinations (AV + KSi, AV+CaSi, AV+NaSi) as immersion treatments on postharvest traits of 'Emerald' blueberries stored at 5-25 °C. Storage temperature significantly influenced treatment outcomes. At 5 °C, blueberry exhibited higher sensory scores, TA, firmness, shelf-life, and lower weight loss and H₂O₂ content. At 25 °C, berries showed higher TSS, phenolics, flavonoids, anthocyanins, antioxidant activity, and lower MDA. All coatings improved most measured parameters compared to untreated fruit. Coatings of AV and NaSi were effective in maintaining lower levels of soluble sugar content. The CaSi coating demonstrated superior performance in increasing anthocyanin levels while inhibiting the rise of H₂O₂ and MDA. The combination of AV + KSi was most effective in minimizing weight loss, while AV+NaSi yielded the highest phenolic content. Overall, AV+CaSi proved to be the most impactful treatment, showing the greatest positive effects on most traits, particularly firmness and shelf-life, during storage. While AV and silicate coatings individually enhanced the postharvest quality of blueberries, their combination had synergistic effects that prevented temperature-related quality decline, thereby increasing marketability and shelf life.