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@article{190372,
        author = {Maroti M. Jeurkar and Dr. Mahesh A Hadke and Dr. Satish P Mohitkar and Moni R Dorlikar and Ashwini G Manjrekar and Leena N Meshram and Samruddhi A. Gajbhiye and Manthan M Thawkar},
        title = {EDIBILE COATING FOR FRUITS AND VEGETABLE},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {8162-8169},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=190372},
        abstract = {Because of their high-water content, fruits and vegetables are extremely perishable and susceptible to microbial spoiling, dehydration, and rapid quality degradation after harvest. Edible coatings provide a sustainable and efficient way to preserve food while extending its shelf life and preserving its nutritional and sensory qualities. This study investigates the creation and assessment Comprising potash alum and aloe Vera-based edible coatings used on a range of fruits (apple, mango, orange, grapes) and Vegetables (tomato, capsicum, and potato). Alum offers astringent and antifungal qualities, while aloe Vera contributes antioxidant and antibacterial qualities. Different formulations of coating solutions were made, and their physical characteristics—such as pH, viscosity, homogeneity, appearance, and microbial resistance— were assessed. Over a 28-day storage period, the fourth (F4) tested formulation performed the best in terms of preserving freshness and postponing spoiling. The results show that aloe Vera and coatings based on alum are effective natural alternatives to artificial preservatives, effectively extending the shelf life and maintaining the postharvest quality of fresh fruit.},
        keywords = {Antimicrobial properties, Antioxidant coatings, Hydrocolloids, Glycerol plasticizer},
        month = {January},
        }