Background: Nowadays biomaterial has been proposed as a suitable alternative for chemical substance. It has no odor and taste and its consumption is beneficial to human health. The present study aimed to investigate the effect of application of chitosan coating individuality and along with Aloe Vera gel on the nutritional level and quality of strawberry fruit (cv. Camarosa). Methods: After application treatments Aloe Vera gel (۰, ۵۰ and ۱۰۰%), Chitosan (۰, ۰.۵ and ۱%) and their combination, plates contain strawberry were kept in the refrigerator with a temperature of ۴ ± ۱ °C, at humidity of ۸۵- ۹۰%. Traits were evaluated in the first days zero, ۴, ۸ and ۱۲. Results: The results showed fresh weight of fruit, chlorophyll, vitamin C and anthocyanin significantly affect by Aloe Vera ۱۰۰%+ Chitosan ۰.۵% application. Also, plants treated with Aloe Vera ۵۰% + chitosan ۰.۵% produced higher taste index, phenol and antioxidant capacity. On the other hand, lower weight loss of fruit, malondialdehyde and total soluble solids was observed with Aloe Vera ۱۰۰ % + Chitosan ۰.۵ %. Storage life significantly was enhanced with Aloe Vera ۵۰% + Chitosan ۰.۵% up to ۱۵.۷ days which was the same level with Aloe Vera ۱۰۰% + Chitosan ۰.۵%. Conclusion: Overall, the application of Aloe Vera treatment ۵۰% or ۱۰۰% along with Chitosan ۰.۵%, would be a highly recommended practice in the maintaining the nutrition value and storage life of strawberry fruits.

کلیدواژه ها:

Aloe Vera gel ، Biomaterial ، Chitosan ، Nutritional value ، Strawberry