Application of Aloe Vera Gel Edible Coating Combined with Rosehip Oil for Postharvest Quality of Sweet Pepper (Capsicum annum L. var. Emperor) under Ambient Condition

Sweet pepper (Capsicum annum L. cv.Emperor) fruits were coated with Aloe vera gel at 4%, 5%, and 6% concentrations combined with 2% rosehip oil and stored at room temperature (25-28 o C) for 9 days.At room temperature, T1 (4% AV + 2% RO) has the least reduction of firmness from 14.88 1.73 N to 10.60 0.76 N throughout the storage days.In terms of color changes, T3 (6% AV + 2% RO) retained the color of sweet pepper compared to other treatments.Meanwhile, quality parameters including pH and TSS of sweet pepper coated with T2 (5% AV + 2% RO) showed a significant decrease until the last day of storage with corresponding values of 5.38 and 3.03 %Brix, respectively.Overall, a concentration of 5% AVG and 2% rosehip oil was found to be sufficient in maintaining the postharvest quality and storability of sweet pepper stored at room temperature.