USING ALOE VERA AS A PREHARVEST TREATMENT TO MAINTAIN POSTHARVEST ORGANIC TABLE GRAPE QUALITY

Organic table grape production has several disease and decay problems mainly due to Botrytis cinerea fungus. These problems are enhanced when the crops are located in wet areas or seasons, and with late cultivars grown in southern Spain. The effect of Aloe vera treatment applied preharvest under high relative humidity conditions on organic ‘Crimson Seedless’ table grape was evaluated. The use of A. vera reduced the microbiological counts at harvest (especially moulds), and this reduction was maintained during post-harvest storage. Additionally, the changes in quality parameters, such as firmness and colour during postharvest were reduced with the preharvest A. vera treatment. Furthermore, the percentage of rotten berries per cluster at the end of storage was lower in A. vera-treated (3%), compared with control fruit (13%).