Native populations of raspberry fruits (Rubus spp.) were coated with Aloe vera gel and were then assayed
for the antioxidant capacity, total anthocyanin, total phenol, antioxidant enzyme activities and postharvest
quality after 8 days storage at 4 C, relative to a control group. These berries, coated with Aloe
vera gel, showed a higher antioxidant capacity, total anthocyanin and total phenol than those of the
controls (non-treated) group. The treated fruits exhibited less incidence of decay during storage at 4 C
than the control group. Thus postharvest life (as affected by fungal decay) was longer for berries treated
with Aloe vera gel than for the control fruit. However, total soluble solid, titratable acidity and pH were
predominantly influenced by storage periods. Aloe vera gel treatments could reduce the natural decay
that happens over time. The activities of antioxidant enzymes, including glutathione peroxidase (GSHPOD),
glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD) and
guaiacol peroxidase (G-POD) were enhanced. The nonenzyme components such as reduced glutathione
(GSH) and oxidized glutathione (GSSG) were also increased by Aloe vera gel. In conclusion, raspberry
fruits treated with Aloe vera gel maintained higher levels of antioxidant capacity, total phenol, total
anthocyanin and antioxidant enzymes during storage periods.