Asian Food Science Journal

Indian jujube (Ziziphus mauritiana) is a highly perishable fruit with significant nutritional and economic value, yet its short shelf life and susceptibility to postharvest losses limit its market potential. Edible coatings have emerged as a promising solution to enhance fruit preservation by reducing moisture loss and maintaining quality during storage. This study aimed to develop aloe vera gel (AG) and ascorbic acid (AA)-based edible coatings and assess their effectiveness in preserving the postharvest quality of Indian jujube. Three coating formulations were prepared: diluted AG (1:3) with 0% AA, 3% AA, and 5% AA. The coated and uncoated fruits were stored for 15 days and evaluated for weight loss, total soluble solids (TSS), pH, titratable acidity (TA), ascorbic acid content, total phenolic content (TPC), and total antioxidant activity. The results indicated that AG+5% AA-coated fruits exhibited the least weight loss (14.69%) by day 15, whereas control samples showed the highest (27.35%). TSS values increased more slowly in coated samples, with AG+5% AA maintaining the lowest increase (11.13° Brix) compared to the control (15.16° Brix). Titratable acidity decreased at a slower rate in coated fruits, with AG+5% AA retaining a TA of 0.58%, while the control dropped to 0.52%. Additionally, coated samples better preserved ascorbic acid content and total phenolic content, with AG+5% AA demonstrating the highest retention. Total antioxidant activity remained significantly higher in coated fruits, further supporting the effectiveness of the coatings in delaying quality degradation. These findings suggest that aloe vera gel and ascorbic acid-based edible coatings effectively reduce postharvest deterioration by minimizing weight loss, preserving physicochemical properties, and enhancing antioxidant retention in Indian jujube. This natural preservation method offers a sustainable approach to extending the shelf life and improving the commercial viability of fresh fruits.