Paper Title
The Effects of Aloe Vera Gel and Acids (Oxalic Acid, Salicylic Acid, Citric Acid) on the Post-Harvest Qualities and Shelf Life of Pomegranate Fruit

Abstract
Sweet pomegranate (Punica Granatum L. CV Bhagwa) were stored for 28 days at room temperature as well as cold temperature i.e 4ÂșC respectively. Alternatively, various treatments of aloe vera gel (50% concentration) and in combinations with weak acids such as citric acid (1% concentration), salicylic acid (1% concentration), and oxalic acid (1% concentration) were applied to the pomegranate. Atlast the fruits which were treated with aloe vera gel for 30 mins in combination with citric acid (1 min) showed the highest antioxidant activity and titratable acidity. It also shows the best results in the conservation of ascorbic acid concentration as well as total soluble solids and best visual appearance as compare to the other treatments applied. Main losses of pomegranate fruit were due to decay (Penicillium spp.) in treatments at room temperature with respect to cold temperature. Chilling injuries were strongly reduced by applying aloe vera gel. Use of Aloe vera gel separately proved to be the best treatment for minimizing chilling injuries and maintaining the fruit quality. Keywords - Pomegranate, Aloe Vera Gel, Citric Acid, Oxalic Acid, Salicylic Acid, Shelf Life.