Work

The effect of the composite of Aloe vera gel and peppermint essential oil as natural coatings on the postharvest characteristics of kiwifruits

Year: 2026

Type: article

Abstract: For climacteric fruits like kiwifruit, postharvest deterioration presents a serious problem with storage and marketability. In this study, the effectiveness of an edible coating made of peppermint essential oil (Es) and aloe vera gel (AVG) in maintaining the quality and prolonging the shelf life of "Hayward" kiwifruit kept in cold storage for three months was examined. Treatments were applied in various concentrations (25% and 50% AVG with 0, 500, and 1000 ppm Es), and quality parameters were evaluated at monthly intervals. The coating significantly reduced weight loss (by 41%) and fruit spoilage (by 65%), particularly at AVG 50% -Es 1000 ppm . Additionally, it enhanced physicochemical characteristics such vitamin C retention, titratable acidity (TA), pH, and total soluble solids (TSS). Moreover, it improved antioxidant-related metrics, including phenolic and flavonoid concentrations, catalase activity, and total protein levels, while diminishing oxidative stress indicators such as malondialdehyde (MDA) and reactive oxygen species (ROS). The findings indicate that an edible coating infused with AVG and peppermint essential oil provides an effective, natural method to improve postharvest quality and prolong storage life in kiwifruit.

Source: Scientific Reports

DOI: 10.1038/s41598-026-37376-3

Authors: Azam Seyedi, Fatemeh Shahdadi, Abbas Khajehbahrami, Sediqeh Afsharipour

Institutions: University of Jiroft, University of Hormozgan

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,690