Concerning the low yield potentiality of chilli in Bangladesh, an experiment was conducted at Horticulture farm of Sher-e-Bangla Agricultural University, Bangladesh to study the morphophysiological and yield performance of four chilli lines (coded from L 1 to L 4) during November 2013 to May 2014. Maximum number of flowers (49.8/plant), number of fruits (33.0/plant), length of individual fruits (7.5 cm) and number of seeds (69.0/fruit) was found from L 2 , whereas maximum fresh weight of 50-fruits (65.4 g), dry weight of 50-fruits (17.7 g), fruit diameter (0.7 cm) and total yield (149.2 g/plant and 947.3 g/plot) was found from L 3. Maximum chlorophyll content (57.7%), CO 2 references (383.5 vpm), H 2 O references as partial pressure (30.7 µmolm-2 s-1) and Vitamin-C (80.5 mg/100 g fruit) was found from L 1 , while maximum photosynthetic rate (5.3 µmolm-2 s-1), and P.A.R incident on leaf surface (252.3 µmolm-2 s-1) was recorded from L 3 .

Current study was conducted in 2019 at Post Harvest Research Center, Ayub Agricultural Research Institute, Faisalabad, Pakistan and Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan to address this problem of strawberry fruit where aloe vera gel coating was applied with different concentrations (0.1%, 1.5% and 2%) at 3°C to determine its possible effects on postharvest fruit quality and to increase the shelf life. Data were recorded on different fruit related parameters like fruit weight loss, fruit shape index, firmness, disease and decay %age, pH, TSS, titrateable acidity, vitamin-c content, reducing sugars, non-reducing sugars and total sugars. The results showed that application of 1.5% aloe vera gel significantly increased the shelf life as evidenced by minimum fruit weight loss (5.2%), higher fruit firmness (2.75%), less disease and decay (5.8%). However, TSS (8.16 °Brix), reducing sugars (2.98%), non-reducing sugars (2.59%) and total sugars (5.57%) were found maximum for control. Highest acidity (0.88%) and vitamin C contents (53.46 mg/100g) were found in fruits treated with 2% aloe vera gel. Moreover, lowest pH (4.41) was recorded in fruits coated with 2% aloe vera gel. Results of this study revealed that the potential of using aloe vera gel at 1.5% as a coating material proved to be better to prolong postharvest life as well as to maintain quality of strawberry fruits