Table grapes deteriorate rapidly during storage. Therefore, finding safe techniques is needed to maintain quality and extend the shelf-life of table grapes. In the present study, the effects of hot water treatments (HWT; 22, 45, and 50°C), Aloe vera gel (AVG; 0 and 33%), and their combination on physico-chemical and qualitative properties of table grapes cv. ‘Bidaneh Ghermez’ were investigated during storage at 5°C for 60 days. Storage time caused significant reduction in vitamin C, titratable acidity (TA), total phenol, total antioxidant activity, guaiacol peroxidase (GPX) and catalase (CAT) activity, as well as sensory characteristics of berries, and at the same time, a notable increase in weight loss, total soluble solids (TSS), TSS/TA, pH, and the concentration of hydrogen peroxide (H2O2) and malondialdehyde (MDA) of berries. The anthocyanin content of table grape berries increased slightly until day 40 and then decreased. The results suggested that 45°C+AVG 33% more effectively preserved berries than the other treatments, exhibiting significantly higher vitamin C, anthocyanin, total phenol, antioxidant activity, sensory attributes, and antioxidant enzyme activity during storage.Moreover, 45°C+AVG 33% treatment remarkably reduced weight loss, H2O2, and MDA levels. Thus, the application of HWT and AVG, especially 45°C+AVG 33%, has high potential to prolong shelf-life and maintain the quality of table grapes during storage.
