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@article{200199,
        author = {Purva Nikte and Aaisha Siddiqui and Dr Amit Breed},
        title = {Bioactive Edible Coatings: Enhancing fruit quality},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {12},
        pages = {589-595},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=200199},
        abstract = {This study investigates edible coatings as a sustainable alternative for food preservation, focusing on extending the shelf life of fresh produce. Biodegradable coatings were formulated using Aloe barbadense Miller (Aloe Vera) Gel, Cassava Starch, and Arabic Gum, with natural preservatives such as Citric Acid, Clove Oil, Apple Cider Vinegar, and Potato Peel Powder Extract to inhibit microbial growth. Coated produce was evaluated under different storage conditions refrigeration (1–4°C), room temperature (24 ± 2°C), and humid, dark environments. Titratable acidity and catalase activity assessments indicated maintained biochemical stability, reduced oxidative stress, and lower spoilage rates. Results demonstrate that these coatings offer a viable solution for extending food shelf life, with potential applications in agriculture, emergency food supply chains, and military rations where fresh produce preservation is critical.},
        keywords = {Edible Coatings, Food Preservation, Natural Preservatives, Shelf-Life Extension},
        month = {May},
        }