The cucumber fruit, despite being non-climacteric, has a short shelf-life, and 10–30% of the fruits perish during the postharvest period. Therefore, the use of safe and low-cost alternative methods to maintain the storage quality of cucumbers is essential. The current research investigated the effects of postharvest application of Aloe vera gel, silicon, and their combination on the shelf-life and biochemical parameters of ‘Gohar’ cucumbers during 35 days of storage at 8 °C. Compared to the control fruits, Aloe vera gel + silicon-treated cucumbers showed considerably higher levels of sensory attributes, firmness, total soluble solids, titratable acidity, chlorophyll, vitamin C, total phenol, and activity of antioxidant enzymes (catalase and superoxide dismutase) during storage. Furthermore, Aloe vera gel + silicon-treated cucumbers had substantially lower weight loss, total soluble solids/titratable acidity, malondialdehyde, and hydrogen peroxide levels than control fruits during storage.
