Natural coatings for better storage of kiwifruit: a composite of Aloe vera gel and peppermint essential oil

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.