Fruits are highly perishable and maintain an active metabolism during the postharvest phase.

A means
to preserve all the natural and beneficial components of fresh-cut fruit is coating the fruit with an edible
material, a coating. This coating acts as a barrier against moisture loss and gas exchanges and can help
to extend the shelf-life of the fresh-cut fruit. In the present study, the usability and effectiveness of
various components as well as concentration were assessed to produce an effective coating material.
The objective of this study is to investigate the combined effect of edible coatings incorporated with
aloe vera on weight loss, titratable acidity, ascorbic acid amount, antioxidant activities and sensorial
quality of fresh-cut apples. In this study, the apple slices is coated with edible coating incorporated with
aloe vera using dipping method. The formulations of the edible coating are distilled water (control), 1%
gelatin, 50% aloe vera and 100% aloe vera. Then, after dipping, the apple slices are kept in ziplock bag at
4°C for 9 days. Significant differences in terms of effectiveness of each coating were monitored between
control samples and coated samples for day 0, 2, 6 and 9 respectively. On each day, the effectiveness
were characterized by calculating the percentage of weight loss, percentage of malic acid for titratable
acidity, amount of ascorbic acid, percentage of DPPH inhibition for antioxidant activity. In addition, a
consumer sensory evaluation was carried out to support the findings from the objective quality data.
After nine day, the coating had improved the shelf-life of the fresh-cut apple compared to the control.
Moreover, different concentrations of the formation of the coating had different results in terms of the
preservation of the quality attributes of the fruit.