Optimization of the nutritional value of grape (Vitis vinifera L. cv. Yaghouti) under the influence of storage time, CaCl2 and aloe vera gel coatings using response surface methodology

A study assessed the impact of calcium chloride (CaCl 2 ) (0, 1500, 3000 μM) and aloe vera gel (AV) (0, 25, 50 %) on Yaghouti grape nutritional and antioxidant properties during cold storage (4 °C) over 0, 16, and 32 days. In order to analyze and quantitatively evaluate and optimize the interaction effects of these variables on grape nutritional value, the response surface method (RSM) was used. Evaluation of nutritional value including calcium (Ca), potassium (K), soluble solids (TSS), ascorbic acid (AsA) and antioxidant activity (DPPH) showed that the response level regression model with an acceptable coefficient of determination (R 2 ) accurately predicted the responses (p < 0.05). The results indicated that with increasing the storage time, the nutritional value of grape fruit gradually decreased. However, the application of coatings containing CaCl 2 and AV could slow down this downward trend and maintain fruit quality during storage. Optimization revealed that the best treatment with 31.45 % AV and 1897.73 μM CaCl 2 for 16.79 days achieved optimal nutritional indices, including 12.71 mg kg −1 AsA, 18.16 °Brix TSS, 47.48 % DPPH, 269.35 mg 100 g −1 Ca, and 175.17 mg 100 g −1 K. This efficient combined treatment holds significant potential for enhancing fruit quality and extending shelf life while preserving nutritional value. • RSM is the best tool for optimization of aloe vera gel and CaCl 2 treatment. • Aloe vera gel treatment delayed the loss of grape fruit. • CaCl 2 treatment helps maintain the nutritional value of grape in storage. • Aloe vera and CaCl 2 offer a safe, effective fruit preservation method in storage. • Grape fruit shelf life is improved by aloe vera gel and calcium chloride.