The combined effects of Aloe vera gel enriched with Adhatoda vasica Nees. Leaves extract edible coating on improving postharvest shelf-life and quality of jamun fruit (Syzygium cumini L. Skeels).

Jamun (Syzygium cumini L. Skeels), a less recognized, underutilized, and highly perishable fruit is a delicacy of tropical regions. Soft pulp and thin exocarp make these small purple berries susceptible to mechanical injury and several postharvest diseases. Therefore, this study aimed to evaluate the potential of Aloe vera gel (AG), hydroxypropyl methylcellulose (HPMC) and Adhatoda vasica Nees. leaves extract (AVLE) coatings for enhancing postharvest shelf-life and quality of jamun fruits stored at 60-65%RH and 9 ± 2 °C. Antifungal, physicochemical, biochemical and cell wall softening enzyme assays were conducted to assess the quality changes in jamun during storage. Our findings reveal that incorporating AG and AVLE in the edible coatings reduces the disease severity of the coated fruits compared to control fruits. Additionally, AG + HPMC + AVLE (2 %) and (4 %) preserved jamun for 22 and 24 days, respectively, with better nutritional quality against control (15 days). The coated fruits, especially, AG + HPMC + AVLE (4 %) showed minimal weight loss 32.92 % with no fungal incidents by the end of storage. Moreover, AG + HPMC + AVLE (4 %) maintained pH (3.68), TA (0.85 %), and TSS (9.67°Brix) than control fruits. Also, AG + HPMC + AVLE (2 %) effectively delayed fruit quality deterioration by suppressing cell wall-softening enzyme activity, and thus slowing the increase in reducing and non-reducing sugars. This study highlights a novel edible coating of Aloe vera gel and A. vasica leaves extract with excellent potential to maintain the quality and extend the shelf-life of jamun fruits after harvest.