[1] Oyenihi, A. B., Belay, Z. A., Mditshwa, A., & Caleb, O. J. (2022). “An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention. Journal of Food Science, 87(6), 2291-2309.
[2] FAOSTAT. (2020). http://www.fao.org/faostat/en/#data/QC. (Accessed 10 October 2022).
[3] Mditshwa, A., Fawole, O. A., & Opara, U. L. (2018). Recent developments on dynamic controlled atmosphere storage of apples—A review. Food Packaging and Shelf Life, 16, 59-68.
[4] Omidi, S., Aarabi, A., Zaki Dizaji, H., & Shahdadi, F. (2024). Microwave-assisted foam mat drying of red beet pulp: influence of milk protein concentrate (MPC) and maltodextrin as foaming agent, optimization and quality attribute. Journal of Food Measurement and Characterization, 18(4), 2505-2525.
[5] Dutta Roy, D. K., Asaduzzaman, M., Saha, T., & Khatun, M. N. (2023). Physical and chemical properties of aloe-vera coated guava (Psidium guajava) fruit during refrigerated storage. Plos One, 18(11), e0293553.
[6] Farooq, A., Niaz, B., Saeed, F., Afzaal, M., Armghan Khalid, M., Raza, M. A., & Al Jbawi, E. (2023). Exploring the potential of aloe vera gel-based coating for shelf life extension and quality preservation of tomato. International Journal of Food Properties, 26(2), 2909-2923.
[7] Rahman, S., Carter, P., & Bhattarai, N. (2017). Aloe vera for tissue engineering applications. Journal of Functional Biomaterials, 8(1), 6.
[8] Tosif, M. M., Bains, A., Dhull, S. B., Chawla, P., & Goksen, G. (2023). Effect of Aloe vera and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple. Food Science & Nutrition, 11(11), 6987-6999.
[9] Kouser, F., Kumar, S., Bhat, H. F., Hassoun, A., Bekhit, A. E. D. A., & Bhat, Z. F. (2023). Aloe barbadensis based bioactive edible film improved lipid stability and microbial quality of the cheese. Foods, 12(2), 229.
[10] Hasan, M. U., Riaz, R., Malik, A. U., Khan, A. S., Anwar, R., Rehman, R. N. U., & Ali, S. (2021). Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview. Journal of Food Biochemistry, 45(4), e13640.
[11] Takeungwongtrakul, S., Sai‐Ut, S., Waraput, T., & Supapvanich, S. (2022). Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples. International Journal of Food Science & Technology, 57(10), 6881-6889.
[12] Chang, S., Mohammadi Nafchi, A., & Karim, A. A. (2016). Chemical composition, antioxidant activity and antimicrobial properties of three selected varieties of Iranian fennel seeds. Journal of Essential Oil Research, 28(4), 357-363.
[13] Marčac, N., Balbino, S., Tonković, P., Medved, A. M., Cegledi, E., Dragović, S., ... & Repajić, M. (2023). Hydrodistillation and Steam Distillation of Fennel Seeds Essential Oil: Parameter Optimization and Application of Cryomilling Pretreatment. Processes, 11(8), 2354.
[14] Santos, J., Calero, N., García-Capitán, J., & Muñoz, J. (2019). Preparation and characterization of emulgels loaded with sweet fennel oil. Journal of Dispersion Science and Technology. 1-9.
[15] Salama, H. E., Aziz, M. S. A., & Sabaa, M. W. (2019). Development of antibacterial carboxymethyl cellulose/chitosan biguanidine hydrochloride edible films activated with frankincense essential oil. International Journal of Biological Macromolecules, 139, 1162-1167.
[16] Long, H., Bi, Y., Pu, L., Xu, W., Xue, H., Fu, G., & Prusky, D. (2022). Preparation of chitosan/fennel seed essential oil/starch sodium octenyl succinate composite films for apple fruit preservation. LWT, 167, 113826.
[17] Gu, X., Li, J., Yang, L., Liu, L., Li, T., Zhang, H., ... & Xiao, L. (2024). Comparative study on the different edible coatings loaded with fennel essential oil/β-cyclodextrin microcapsules for blueberry preservation. The Journal of Horticultural Science and Biotechnology, 1-13.
[18] Rezaei, S., Ebadi, M. T., Ghobadian, B., & Ghomi, H. (2021). Optimization of DBD-Plasma assisted hydro-distillation for essential oil extraction of fennel (Foeniculum vulgare Mill.) seed and spearmint (Mentha spicata L.) leaf. Journal of Applied Research on Medicinal and Aromatic Plants, 24, 100300.
[19] Shahdadi, F., Seyedi A., & Fathi S. (2023). Effect of Aloe vera gel and lemon (Citrus aurantifolia) peel essential oil on qualitative characteristics of apricot (Prunus armeniaca) fruit during storage. Journal of Research and Innovation in Food Science and Technology. 16(1):163-176. [In Persian]
[20] Hosseinifarahi, M., Jamshidi, E., Amiri, S., Kamyab, F., & Radi, M. (2020). Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid and Aloe vera gel. Journal of Food Processing and Preservation, 44(9), e14647.
[21] Al-Hilifi, S. A., Al-Ali, R. M., Al-Ibresam, O. T., Kumar, N., Paidari, S., Trajkovska Petkoska, A., & Agarwal, V. (2022). Physicochemical, morphological, and functional characterization of edible anthocyanin-enriched Aloe vera coatings on fresh figs (Ficus carica L.). Gels, 8(10), 645.
[22] ValizadehKaji, B., & Fakhri, N. (2023). Postharvest application of Aloe vera gel and thymol enhances shelf-life of duke cherries via altering physiochemical parameters. Chemical and Biological Technologies in Agriculture, 10(1), 85.
[23] Shehata, S. A., Abdeldaym, E. A., Ali, M. R., Mohamed, R. M., Bob, R. I., & Abdelgawad, K. F. (2020). Effect of some citrus essential oils on post-harvest shelf life and physicochemical quality of strawberries during cold storage. Agronomy, 10(10), 1466.
[24] Shafique, M., Rashid, M., Ullah, S., Rajwana, I. A., Naz, A., Razzaq, K., & Jbawi, E. A. (2023). Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid. International Journal of Food Properties, 26(2), 2995-3012.
[25] Mitra, A., Selvam, S. P., Shehabudheen, S., Anitha, P. M., & Kumar, M. M. (2020). Efficiency evaluation of cinnamon essential oil loaded nanoliposomal coating for the post-harvest management of apple (Malus domestica). International Journal on Emerging Technologies, 11, 554-559.
[26] Khan, N., Riaz, A., Rahman, Z., Mawa, J. U., & Begum, H. (2019). 1. Shelf life assessment of apple fruit coated with aloe vera gel and calcium chloride. Pure and Applied Biology (PAB), 8(3), 1876-1889.
[27] Aguilar-Veloz, L. M., Calderón-Santoyo, M., Carvajal-Millan, E., Martínez-Robinson, K., & Ragazzo-Sánchez, J. A. (2022). Artocarpus heterophyllus Lam. leaf extracts added to pectin-based edible coating for Alternaria sp. control in tomato. Lwt, 156, 113022.
[28] Xylia, P., Goumenos, C., Tzortzakis, N., & Chrysargyris, A. (2023). Application of lavender and rosemary essential oils (EOs), their mixture and eucalyptol (EOs main compound) on cucumber fruit quality attributes and microbial load. Agronomy, 13(10), 2493.
[29] Rastegar, S., & Atrash, S. (2021). Effect of alginate coating incorporated with Spirulina, Aloe vera and guar gum on physicochemical, respiration rate and color changes of mango fruits during cold storage. Journal of Food Measurement and Characterization, 15, 265-275.
[30] De Bruno, A., Gattuso, A., Ritorto, D., Piscopo, A., & Poiana, M. (2023). Effect of edible coating enriched with natural antioxidant extract and bergamot essential oil on the shelf life of strawberries. Foods, 12(3), 488.
[31] Álvarez-Barreto, J. F., Cevallos-Ureña, A., Zurita, J., Pérez, J., León, M., & Ramírez-Cárdenas, L. (2023). Edible coatings of aloe vera gel and carnauba wax microparticles to increase strawberry (Fragaria ananassa) shelf life. International Journal of Fruit Science, 23(1), 181-199.
[32] Kumar, N., Rahul, K., Upadhyay, A., Gniewosz, M., & Kieliszek, M. (2023). Characterization of aloe vera gel-based edible coating with orange peel essential oil and its preservation effects on button mushroom (Agaricus bisporus). Food and Bioprocess Technology, 16(12), 2877-2897.
[33] Fallah, N., Aarabi, A., Zaki Dizaji, H., & Ghashang, M. (2025). Development of a Colorimetric Intelligent Film Based on Biodegradable Polymers Incorporated with Hibiscus sabdariffa Anthocyanins for Monitoring Salmon Fish Spoilage. Food Bioprocess Technology, 18(2): 4632–4648.
