Pantnagar Journal of Research

Abstract

Litchi (Litchi chinensis Sonn.) is a highly perishable fruit, prone to rapid deterioration due to microbial spoilage, physiological weight loss, and browning of the pericarp. Therefore, an evaluation of study Aloe vera-based composite edible coatings was conducted for preserving the postharvest quality of litchi cv. Rose Scented under ambient storage. Litchi fruits were coated with Aloe vera gel in combination with ascorbic acid and hydrogen peroxide. The coated and uncoated (control) fruits were stored and assessed periodically for key quality parameters, including physicochemical, phytochemical, and sensory quality attributes. Results revealed that the composite coating comprising (30% Aloe vera gel + 1% ascorbic acid + 1% hydrogen peroxide) was the most effective in reducing physiological loss in weight (PLW), decay (%) and browning while significantly retaining acceptable TSS, acidity, ascorbic acid, total sugar, total anthocyanin and total antioxidant capacity compared to the control up to 15th day of storage. Coated fruits also maintained better sensory appeal throughout the storage period. The combined effect of Aloe vera and antioxidant additives helped delay senescence and maintain the structural and nutritional integrity of litchi fruits. These findings suggest that Aloe vera based edible coatings, particularly those with antioxidant fortification, offer a promising and eco-friendly approach for reducing postharvest losses of litchi fruits under non-refrigerated conditions.