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

Natural coatings for better storage of kiwifruit: a composite of Aloe vera gel and peppermint essential oil | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Natural coatings for better storage of kiwifruit: a composite of Aloe vera gel and peppermint essential oil Azam Seyedi, Fatemeh Shadadi, Abbas Khajehbahrami, Sediqeh Afsharipour This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7579977/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 30 Jan, 2026 Read the published version in Scientific Reports → Version 1 posted 12 You are reading this latest preprint version 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. Biological sciences/Biochemistry Biological sciences/Biotechnology Physical sciences/Chemistry Biological sciences/Plant sciences Aloe vera gel Edible coating Kiwifruit Peppermint essential oil Postharvest Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 Figure 11 Figure 12 Figure 13 Figure 14 Figure 15 Introduction Kiwifruit ( Actinidia deliciosa ), a dioecious species native to China and belonging to the Actinidiaceae family, holds a prominent position in global fruit production. The yearly global kiwifruit production, grown on about 286,100 hectares, is over 4.5 million tons, according to the Food and Agriculture Organization 1 . Over recent decades, the cultivation and commercialization of diverse kiwi varieties and hybrids have expanded considerably [ 1 ]. However, this rapid growth has been accompanied by an increase in fungal infections during storage and transport, leading to significant postharvest losses that compromise fruit quality and economic value [ 2 ]. Despite advances in storage technologies, effective, eco-friendly strategies to reduce spoilage and extend shelf life remain a critical need in the industry. Kiwifruits are climacteric, rich in vitamins C and K, and highly perishable postharvest due to their sensitivity to microbial decay and physiological deterioration [ 3 ]. The high susceptibility to spoilage not only hampers domestic consumption but also poses substantial barriers to export markets, emphasizing the necessity for innovative preservation methods that are safe, sustainable, and environmentally friendly. Current approaches, including chemical preservatives, raise concerns regarding health and environmental impacts, underscoring the demand for natural alternatives. Recent research highlights the potential of plant-derived substances and edible coatings as protective agents to enhance postharvest fruit quality. Due to its inherent antibacterial, antioxidant, and moisture-retention qualities, AVG and essential oils have attracted significant interest [ 4 – 6 ]. AVG, containing water, vitamins, glucomannans, sterols, and amino acids, has demonstrated efficacy in reducing microbial load, controlling respiration and reducing oxidative browning in a variety of fruits, including limes and grapes [ 7 , 8 ]. Similarly, essential oils like peppermint exhibit antimicrobial and antioxidant activities, which can inhibit fungal growth and preserve postharvest quality when appropriately applied [ 9 ]. Despite encouraging results, there remains a notable lack of comprehensive understanding regarding how combined natural agents, such as AVG and essential oils, can work together to enhance kiwifruit preservation. Most existing research has examined these treatments individually, leaving their combined effects on microbial stability, physiological traits, and sensory qualities during storage largely unexplored. Additionally, optimizing application techniques, dosages, and formulations specifically tailored for kiwifruit could significantly improve postharvest preservation strategies. In order to close this gap, this study will assess how well an edible, biodegradable coating enhanced with AVG and peppermint essential oil extends the shelf life of kiwifruit. The innovative aspect of this research lies in integrating two natural, safe compounds into a single coating system to leverage their combined antimicrobial and antioxidant properties. Furthermore, the study investigates how variations in coating composition influence quality parameters, microbial control, and sensory acceptance, offering valuable insights for commercial application. The use of natural plant-based coatings for postharvest preservation has shown promising outcomes across different fruits. Essential oils, particularly peppermint oil, have demonstrated antimicrobial activity against fungal pathogens and the ability to influence enzymatic processes related to browning and decay [ 9 ]. However, employing these agents separately often presents limitations, such as sensory changes at higher concentrations or limited efficacy against a broad spectrum of pathogens. Recent advances suggest that combining natural antimicrobials with edible coatings offers a more effective and sustainable approach to postharvest preservation [ 10 ]. Nonetheless, few studies have specifically examined the combined use of AVG and essential oils on kiwifruit. There is a significant need to identify optimal formulations that maximize preservation benefits while preserving sensory quality and consumer acceptance. Biodegradable edible coatings infused with bioactive substances have shown considerable potential as sustainable alternatives to traditional preservation methods. In this research, a semi-permeable barrier was created on the fruit's surface using a coating composed of AVG and peppermint essential oil. In order to assist preserve fruit quality during cold storage, this barrier seeks to lower respiration rates, moisture loss, and microbial development. The primary objective was to evaluate how well this eco-friendly coating prolongs kiwifruit shelf life and reduces postharvest deterioration under refrigerated conditions. Materials and methods Preparation of Treatments: AVG was prepared at concentrations of 25% and 50% according to the method described by Shahdadi [11] (2023). ‘Hayward’ kiwifruits at the pre-commercial maturity stage sourced from a local market. Fruits were free of physical damage, pests, and diseases, and they were all the same size, shape, and color. After washing, the fruits were air-dried completely and then immersed for 5 min in AVG solutions at 0% (control), 25%, and 50% concentrations, each combined with peppermint essential oil at 0, 500, and 1000 mg/L concentrations. Following dipping, the fruits were allowed to air dry at ambient temperature (27 °C), after which they were put into lidded high-density polyethylene (HDPE) containers, appropriately labeled, and kept at 4°C. Quality assessments and related analyses were conducted at 30-day intervals over a three-month storage period. Percentage of weight loss: A digital balance with an accuracy of 0.01 g was used to measure the weight of the fruit. The weight loss percentage was then computed using equation (1) [12]. WL (%) = (W 1 -W 2 )/W 1 ×100 (1) where W1 and W2 are the primary and secondary weights in grams, respectively, and WL is the weight loss percentage. Fruit spoilage: The spoilage rate of the fruits was assessed by monitoring visible signs such as mold development, discoloration, and softening of texture. The proportion of spoiled fruits compared to the total quantity of fruits assessed was computed using these indicators [13]. pH, and titratable acidity (TA): Using a digital pH meter (Sartorius, Professional Meter PP-50, Germany), the pH was measured. In order to evaluate the titratable acidity (TA), 10 mL of fruit juice were diluted with 10 mL of distilled water, and titrated with sodium hydroxide (0.1 N) until the pH reached 8.2. After recording the amount of NaOH used, equation (2) was used to determine the titratable acidity as a percentage of citric acid equivalent [14]. TA (citric acid percentage) =consumption of NaOH ×0.064 (2) Where the coefficient 0.064 is typically used to express the acidity in terms of citric acid. Total soluble solids (TSS): A digital refractometer (model PDR-108-1, manufactured in Taiwan) was used to determine the fruit juice's total soluble solids (TSS) level. Flavor index (TSS/TA): The ratio was considered a flavor index or fruit maturity index [15]. Vitamin C content: The iodometric titration method was used to measure the amount of vitamin C.[15]. This approach involved adding 2.5 mL of starch solution as an indicator after diluting 10 mL of fruit juice with 20 mL of distilled water. Using 0.01 N iodine-potassium iodide (I₂/KI), the solution was titrated until the endpoint was indicated by a gray color. The volume of iodine used was recorded and used in a standard calculation to determine the vitamin C concentration, reported as mg of ascorbic acid per mL of juice, using equation (3). Vitamin C= 0.88 × (volume of fruit juice) / volume of consumed solution × 100. (3) The value of 0.88 indicates that 0.88 mg of ascorbic acid (vitamin C) are equal to one mL of the 0.01 N iodine solution. Phenol contents: In order to measure the total phenolic content, 0.5 g of fruit juice was combined with 2 mL of 95% ethanol and left in the dark for 24 h. Following 10 minutes of centrifugation at 5000 rpm, 250 µL of the extract was mixed with sodium carbonate, ethanol, and Folin-Ciocalteu reagent. After 15 minutes of incubation at 40°C, the mixture's absorbance at 725 nm was measured. The standard curve was created using Gallic acid [16]. Flavonoid content: The colorimetric technique with aluminum chloride was used to measure the total flavonoids. The methanolic extract mixed with 10% aluminum chloride, 1 M potassium acetate, and distilled water, and it was then allowed to sit at room temperature in the dark for 30 minutes. At 415 nm, absorbance was then measured. Results were reported in mg per g of fresh weight, and a standard curve was created using Quercetin [17]. Reactive Oxygen Species (ROS): The ROS concentration was measured by centrifuging 0.1 g of fresh tissue at 10,000 rpm for 20 minutes at 4°C after it had been homogenized in phosphate buffer (pH 7.4). Next, 900 µL of acidic xylenol orange reagent was mixed with 100 µL of the supernatant. At 560 nm, the absorbance was determined with a spectrophotometer. ROS levels were represented as micromoles per gram of fresh weight and were computed using a standard curve based on various hydrogen peroxide concentrations [18]. Catalase activity (CAT): The assay solution was made up of 0.05 mL of enzyme solution and 2.25 mL of H2O₂ made with 0.1 M sodium phosphate buffer (pH 7.4). After three minutes at 25 °C, the increase in absorbance at 240 nm was noted [19]. Malondialdehyde (MDA): In order to measure the MDA levels,a 0.1 g sample of fresh tissue was homogenized in phosphate buffer (pH 7.4) and centrifuged for 20 minutes at 10,000 rpm and 4°C. After mixing the supernatant solution with a trichloroacetic acid-thiobarbituric acid (TCA-TBA) solution, it was heated for 20 minutes at 94°C. Following cooling, the absorbance at 532 and 600 nm was measured using a spectrophotometer [18]. Proline: Proline levels were measured by centrifuging 0.05 g of fruit juice with 2 mL of 70% ethanol for 10 minutes at 8000 rpm. After reacting with ninhydrin, the resultant extract was heated for 20 minutes to 97°C. The mixture was centrifuged for one minute at 2500 rpm after cooling in an ice bath. The absorbance was then measured with a spectrophotometer at 520 nm. A standard curve was used to measure the amount of proline [20]. Protein Content: The protein content was ascertained by centrifuging fresh tissue after it had been homogenized in phosphate buffer. After mixing the resultant extract with the Biuret reagent, the absorbance at 595 nm was determined. Protein concentration was determined using a standard curve utilizing bovine albumin and was reported in mg per g of fresh weight [21]. Data Analysis: A factorial (3×3×4) design based on a completely randomized design (CRD) was used in this investigation. SAS software version 9.4 was used for data analysis. Duncan's multiple range test will be used at a significance level of P ≤ 0.05 to ascertain differences between treatment means. Pearson's correlation coefficients between the examined attributes and principal component analysis (PCA) were computed using OriginPro (2024) software. Results Weight Loss: Figure 1's results show that weight loss increased consistently for all treatments during the storage period. Notably, the samples treated with AVG 50% -Es 1000 ppm exhibited significantly less weight loss on day 90 compared to day 1. This suggests reduced metabolic activity and enhanced preservation. In particular, compared to day 1, the weight loss was 41% lower with the AVG 50% -Es 1000 ppm treatment (Fig. 1). Fruit spoilage: Over time, the rate of fruit spoilage increased, especially in untreated samples. However, treatment with AVG 50% -Es 1000 ppm by day 90 of storage time effectively reduced spoilage, showing a substantial control over both microbial and physiological decay. With the application of AVG 50% -Es 1000 ppm , by day 90 of storage time, fruit spoilage was reduced by 65% compared to day 1 (Fig. 2). pH: The pH values showed a slight decrease during storage, indicating a shift toward more acidic conditions; however, an overall increasing trend was observed. Treatment with AVG 25% -Es 1000 ppm maintained the pH at a relatively stable level, indicating delayed spoilage and improved preservation of the fruit's internal quality. In contrast, using AVG 50% -Es 1000 ppm resulted in a 2% increase in pH on day 90 compared to day 1 (Fig. 3). TSS and TA: Storage time led to an increase in TSS compared to day 1. Specifically, TSS levels rose by 120%, 104%, and 97% on days 30, 60, and 90, respectively, relative to day 1. Treated samples, particularly during days 60 and 90, maintained significantly higher TSS levels than untreated samples (Fig. 4). In contrast, TA values consistently declined throughout storage across all treatments. By days 60 and 90, TA had decreased by 22%, 28%, and 61%, respectively, compared to day 1 (Fig. 5). TSS/TA Ratio: Storage time significantly increased the flavor index or TSS/TA levels compared to day 0. The TSS/TA ratio rose by 2.9-, 3.2-, and 5.5-fold on days 30, 60, and 90, respectively, relative to day 1. Treated samples maintained a higher TSS/TA level than untreated samples during storage time. Elevated ratios in treated samples indicate a more favorable balance of sweetness and acidity, enhancing taste quality. In particular, AVG 25% -Es 1000 ppm increased the TSS/TA ratio by 18% on day 90 compared to day 1 (Fig. 6). Vitamin C: The amount of vitamin C decreased as storage time increased. Vitamin C on days 30, 60, and 90 decreased by 2.9, 3.2, and 5.5-fold compared to day 1, respectively. Treatments significantly slowed the degradation of vitamin C, indicating improved retention of antioxidants. On day 60 of storage time, using the AVG25%-Es500 ppm, AVG 25% -Es 1000 ppm , AVG 50% -Es 500 ppm , and AVG 50% -Es 1000 ppm treatments increased the phenolic content by 66, 10, 50, and 64%, compared to day 1. On day 90 of storage time, using the AVG 25% -Es 500 ppm treatment, the phenolic content increased by 40% compared to day 1 (Fig. 7). Phenols and Flavonoids: In coated samples, both phenol and flavonoid contents increased during storage time. On the thirty-first day of storage, using the AVG 25% -Es 500 ppm , AVG 25% -Es 1000 ppm , AVG 50% -Es 500 ppm , and AVG 50% -Es 1000 ppm treatments increased the phenolic content by 56, 66, 95, and 97%, respectively compared to day 1. On day 60 of storage time, using the AVG 25% -Es 500 ppm , AVG 25% -Es 1000 ppm , AVG 50% -Es 500 ppm , and AVG 50% -Es 1000 ppm treatments increased the phenolic content by 77, 40, 63, and 52%, respectively compared to day 1. On day 90 of storage time, using the AVG 25% -Es 500 ppm treatment, the phenolic content increased by 40% compared to day 1 (Fig. 8a). On day 90, flavonoids decreased by 44% in untreated samples compared to day 1. Using the AVG 25% -Es 500 ppm , AVG 25% -Es 1000 ppm , AVG 50% -Es 500 ppm , and AVG 50% -Es 1000 ppm treatments, increased the flavonoid content by 1.2, 1.6, 1.8, and 3.2 folds on day 30, by 1.2, 1.8. 2.1, and 2.6 folds on day 60, and by 1.5, 2.1, 1.8, and 1.8 folds on day 90 compared to day 1 (Fig. 8b). Reactive oxygen species (ROS): In control group, ROS levels increased during storage time. ROS levels were considerably lower in treated groups, indicating that oxidative damage had been mitigated. Using the AVG 50% -Es 1000 ppm treatments decreased the ROS content by 18, 15, and 17% on days 30, 60, and 90, compared to the untreated group (Fig. 9). Malondialdehyde (MDA): MDA, a measure of oxidative damage and lipid peroxidation, increased during the kiwifruit's storage period, especially on day 60. Using AVG 25% -Es 1000 ppm on days 60 and 90 of storage time decreased MDA levels by 39 and 53% in contrast to the untreated samples, respectively (Fig. 10). These findings imply that AVG-based coatings successfully lower oxidative stress and lipid peroxidation in kiwifruit, particularly when they contain significant concentrations of peppermint oil. Because peppermint oil has antioxidant qualities and AVG has a protective barrier, lower MDA levels assist maintain fruit freshness and membrane integrity during storage. Catalase (CAT) activity: CAT activity decreased over the storage period. Treated samples maintained higher CAT activity levels, indicating enhanced enzymatic defense mechanisms against reactive oxygen species. Using AVG 25% -Es 1000 ppm , on day 90 of storage time, CAT activity increased by 20% compared to day 1 (Fig. 11). Proline: Up until day 90 of storage, the proline content of kiwifruit exhibited an increasing trend. Using AVG 50% -Es 1000 ppm , on day 90 of storage time, proline content decreased by 19% compared to day 1 (Fig. 12). The reduction or stabilization of proline levels in treatments containing AVG -Es indicates the effectiveness of these coatings in alleviating oxidative and chilling stress. This suggests that the fruit experienced less stress, maintained better physiological status, and had its quality better preserved during storage time. Protein: The amount of protein increased over the course of storage. Coated samples preserved more protein, indicating reduced degradation and better maintenance of structural and enzymatic integrity. Using AVG 25% -Es 1000 ppm , on day 60 of storage time, protein content increased by 22% compared to day 1 (Fig. 13). Correlation analysis: Fig. 14 shows the correlations between attributes using the Pearson correlation. At p≤0.05, Pearson's correlation coefficient is proportionate to the severity of the squares' size and color. Positive correlations are shown by purple squares, whereas negative correlations are shown by red squares. The results showed a positive correlation between weight loss (WL) and fruit spoilage (FS), TSS/TA, and proline. FS, TSS, TSS/TA, and proline. pH and TSS, and TSS/TA. TSS and TSS/TA, total phenol compounds (TPC), proline, and protein. TA Catalase (CAT) activity. TPC and TFC (total flavonoid compounds) and protein. TFC and protein. ROS and CAT. MDA and proline. Protein and proline. However, there was a negative correlation found between TA and WL, FS, pH, TSS, and TSS/TA. Vit C, WL, FS, pH, TSS, and TSS/TA. ROS and TSS, TPC and TFC. CAT and TSS, TPC and TFC. Proline and TA, Vit C, and CAT. Protein and Vit C, ROS and CAT . Principal component analysis (PCA) : PCA is employed to identify significant traits (Fig. 15). PC1 and PC2 were the two main principal components into which all parameters were loaded. A total of 68.9% of the variance can be explained by the first and second major components. 49.2% of the total variation is explained by the first principal component (PC1), indicating that it captures nearly half of the variability in the dataset. This suggests that the treatments and storage durations have a strong influence on the measured kiwi fruit parameters. 19.7% of the variation is accounted for by the second main component. Discussion The current study assessed how well different doses of peppermint essential oil and aloe vera gel (AVG-Es) preserved fruit quality over an extended period of storage. The results indicate that AVG-Es treatments significantly improved storage time outcomes across multiple physiological and biochemical parameters. Weight loss and fruit spoilage Fruit weight loss is a prevalent and important postharvest problem that is mostly caused by physiological processes including respiration and transpiration. These processes cause produce to lose moisture, which eventually lowers its quality and shortens its shelf life. Both weight loss and spoiling were found to gradually rise during storage time across all treatments in the current investigation, with the control group exhibiting the most severe degradation. Notably, treatment with AVG 50% -Es 1000 ppm significantly mitigated these losses, reducing weight loss by 41% and spoilage by 65% by day 90. These findings suggest lower metabolic activity and improved fruit preservation under this treatment. This outcome supports previous research indicating that AVG-based coatings reduce water vapor permeability, thereby slowing down moisture evaporation and respiratory rates [ 22 ]. Given the critical role of moisture in maintaining fruit quality, its loss is a primary contributor to postharvest spoilage. Moisture loss also affects the physiological and chemical properties of fruits [ 23 ]. However, in certain contexts, controlled dehydration has been shown to enhance flavor and overall product quality [ 24 ]. AVG coatings were found to be useful in preventing weight loss in fruits like strawberries, which is in line with previous research[ 25 ]. This action is mostly caused by a semi-permeable coating that forms on the fruit's surface, sealing small surface wounds and lowering evaporation to stop water loss[ 26 , 27 ]. The polysaccharides present in Aloe vera act as natural moisture barriers, helping to retain internal water content [ 28 ]. When essential oils are incorporated into the gel, their hydrophobic properties further enhance the coating's ability to prevent dehydration [ 14 ]. For example, by creating a barrier that prevents water evaporation, the application of 500 µL/L⁻¹ of Mentha piperita L. essential oil considerably decreased weight loss in pomegranate arils[ 29 ]. Chitosan and clove essential oil have been used to reduce water loss in pomegranate arils with similar results[ 30 ]. According to Dong and Wang (2018) 14 , ginseng extract added to edible coatings made of guar gum decreased weight loss in sweet cherries by preserving moisture and reducing respiration while being stored at room temperature. In addition to minimizing weight loss, the treatment also substantially reduced fruit spoilage during prolonged storage. Uncoated fruits displayed the highest decay rates after 90 days, mainly due to increased microbial activity, which typically accelerates spoilage and reduces fruit quality [ 31 ]. Essential oils possess antimicrobial properties that disrupt microbial cell membranes and interfere with key cellular functions, thereby helping to delay decay in perishable fruits like raspberries [ 32 ]. Research has demonstrated that films made from guar gum, either by themselves or combined with essential oils, exhibit potent antimicrobial effects against harmful microorganisms [ 33 , 34 ]. Moreover, coatings with higher antioxidant capacity not only protect tissues against physiological stress but also enhance resistance to microbial infection, further contributing to reduced spoilage [ 35 ]. pH, TSS, TA, and TSS/TA Ratio During storage time, pH levels slightly decreased overall, indicating increasing acidity; however, a general increasing trend was observed, but treatment with AVG 25% -Es 1000 ppm helped maintain pH stability. Total soluble solids (TSS) initially rose due to starch breakdown and then slightly declined, with treated fruits maintaining higher TSS levels, indicating better flavor retention. All samples showed a consistent decline in titratable acidity (TA), with treated fruits showing a 61% decrease by 90 days. The TSS/TA ratio increased during storage, and higher ratios in treated fruits reflected improved taste quality through a better sweetness–acidity balance. Maintaining fruit quality during storage requires maintaining the pH at an ideal level 38 .The pH level plays a role in how flavors are perceived, as acidity can alter the way sweetness and sugar are experienced; in some instances, increased acidity may lessen the direct perception of sugar but enhance the overall sense of sweetness, contributing to a balanced flavor profile [ 36 ]. As fruits ripen, a slight rise in acidity typically occurs, which could explain the variations in pH between coated and uncoated fruits observed during the storage time [ 37 ]. The conversion of starch to sugars during fruit maturation raises the amounts of total soluble solids (TSS), a process that is sped up by increased ethylene production[ 38 ]. Fruits coated with edible films show slower respiration rates and altered internal atmospheres characterized by reduced oxygen and ethylene and increased carbon dioxide, which helps limit the rise in TSS compared to uncoated fruits, especially toward the end of storage time [ 12 , 39 ]. Throughout development, ripening, and postharvest stages, changes in plant tissue composition significantly influence fruit quality. The balance between soluble solids and acidity is crucial for determining harvest time and processing suitability, particularly for climacteric fruits that continue ripening after harvest. Fruit flavor depends on sugars, organic acids, phenolics, and aromatic compounds, all of which can diminish due to ripening, poor storage, or enzymatic activity. Despite providing essential nutrients and antioxidants, fruits and vegetables often suffer postharvest losses caused by physical damage, inadequate storage, or cold sensitivity [ 40 ]. Fruits usually have a higher total soluble solids content during ripening and storage due to a decrease in moisture content and an increase in free sugar accumulation. The polysaccharides present in AVG function as a moisture barrier, thus reducing the amount of water lost from the fruit's surface and delaying the ripening process [ 41 ]. The TSS observed during storage is likely due to increased microbial activity, which facilitates the breakdown of complex carbohydrates into simpler sugar units [ 29 ]. Yousuf and Srivastava (2021) 45 also observed a similar increase in TSS in arils treated with flaxseed gum and lemongrass essential oil. Enhancing the guar gum coating with Mentha piperita L. essential oil and increasing the amounts of guar gum and essential oil help to maintain TSS values by creating a modified atmosphere, reducing the respiration rate, and possibly affecting the fruit's metabolic processes through the action of the essential oil[ 29 ]. The main cause of TA in fruits is the existence of organic acids.. As these acids are metabolized during respiration, a gradual decline in TA is typically observed throughout storage [ 41 , 42 ]. This reduction occurs because organic acids are utilized as energy substrates during fruit ripening and senescence, supporting metabolic processes through the tricarboxylic acid cycle [ 43 ]. Vitamin C, Phenolic, and Flavonoids content Vitamin C content declined over time in all groups, with the control showing the greatest decrease; however, treatments notably slowed this degradation, enhancing antioxidant retention. Specifically, AVG 25% -Es 500 ppm increased vitamin C by 54% by 90 days compared to day 1. Similarly, phenol and flavonoid levels decreased during storage time but remained higher in treated samples, contributing to improved antioxidant activity and extended storage life. On day 90, AVG 25% -Es 500 and 1000 ppm boosted phenolic and flavonoid contents by 40% and 52%, respectively, relative to day 1. Vitamin C (Vit C) and phenolic compounds (TPC) were likely positively correlated with coated treatments, suggesting a protective role of edible coatings in preserving antioxidant compounds. Vitamin C is an important measure of a fruit’s nutritional value because it acts as a powerful antioxidant [ 44 ]. The primary cause of ascorbic acid reduction is oxidation, as this vitamin is susceptible to oxidative reactions in the presence of oxygen [ 45 ]. Non-enzymatic antioxidants like phenolic and flavonoid compounds are essential for strengthening fruits' antioxidant defenses against oxidative stress during ripening[ 46 ]. By scavenging free radicals and stopping hydrogen peroxide from transforming into additional harmful radicals, these bioactive compounds help maintain the quality of fruit[ 47 ]. It is well known that essential oils extracted from medinical plants increase the activity of the enzyme phenylalanine ammonia-lyase (PAL), which in turn promotes the synthesis of phenolic compounds. Additionally, essential oils themselves possess antioxidant properties mainly due to their phenolic and flavonoid content. By combating free radicals and maintaining the fruit’s natural antioxidant levels, these compounds contribute to better fruit quality and increased resistance to oxidative stress [ 48 ]. Studies have demonstrated that applying AVG on pineapples and oranges slows down the loss of ascorbic acid and inhibits its oxidation by limiting oxygen penetration into the fruit. However, it is notable that using high concentrations of the gel significantly decreased the ascorbic acid content, probably because elevated internal CO₂ levels within the fruit promote the breakdown of ascorbic acid [ 41 ]. Therefore, edible coatings made from AVG combined with plant essential oils present an effective strategy to prolong fruit storage life and maintain quality during storage time. Antioxidant Activity and Oxidative Stress Markers (ROS, CAT, MDA) During storage time, ROS levels rose across all samples during storage time, but treated groups showed significantly lower ROS accumulation, demonstrating the protective effect of treatments against oxidative damage. While catalase (CAT) activity generally declined over time, treated samples maintained higher CAT levels, reflecting enhanced enzymatic defense. AVG 25% -Es 1000 ppm increased CAT activity by 20% compared to day 1 on day 90. Particularly in the control group, MDA levels and proline content rose, suggesting increased oxidative stress. However, treatments significantly reduced MDA accumulation and moderated proline increases. Specifically, AVG 25% -Es 1000 ppm reduced MDA levels and proline by 53% and 18%, respectively, by day 90. Reactive oxygen free radicals can be eliminated during fruit aging by using vitamin C, POD, and CAT to effectively stop membrane lipid peroxidation. Fruit storability may be impacted by the concentrations of antioxidant chemicals and the activity of antioxidant enzymes[ 49 ]. According to recent studies, AVG coatings play a significant part in strengthening fruits' antioxidant defense systems during storage time. AVG application, for instance, dramatically raised the activity of important antioxidant enzymes, such as catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX), while simultaneously lowering levels of reactive oxygen species (ROS), such as hydrogen peroxide (H2O₂) and malondialdehyde (MDA), according to a study on guava fruit[ 50 ]. AVG coatings also helped maintain increased levels of CAT and peroxidase (POD) activity after a 20-day storage period at room temperature, according to a study on persimmon fruit. By day 20, coated fruits showed CAT activity approximately 1.25 times and POD activity 1.43 times greater than uncoated samples [ 51 ]. Proline (Osmolyte compound) Additionally, proline, an essential natural osmolyte and antioxidant is essential in stabilizing enzymatic activity and protecting cellular components from oxidative damage. Beyond its role in osmotic regulation, proline acts as a protective agent under oxidative stress by supporting enzymes such as CAT and POD [ 51 , 52 ]. Overall, these studies support the conclusion that AVG coatings not only enhance antioxidant enzyme function and reduce ROS accumulation but also help preserve fruit quality by reducing oxidative stress during storage time. Protein Content Storage generally leads to protein degradation; however, treated samples showed better protein preservation. AVG 25% -Es 1000 ppm led to a 22% increase in protein content by day 60 compared to day 1. This may be due to AVG's protective effects on structural proteins and enzymes, minimizing oxidative breakdown [ 53 ]. However, a decline in protein content was observed in the fourth month, which appears to be related to increased oxidative stress during storage that activates endogenous proteolytic enzymes, leading to protein degradation; proteomic studies on kiwifruit have shown that postharvest metabolic pathways associated with sugar and amino acid catabolism become more active, correlating with protein changes in the fruit [ 54 ]. Conclusion This study demonstrated how kiwifruit quality may be successfully maintained over a three-month storage period by incorporating AVG and peppermint essential oil into a biodegradable edible covering. The treatment reduced spoilage and oxidative damage, while enhancing nutritional content and maintaining the fruit’s physicochemical properties during refrigerated storage time. Among the tested formulations, the AVG 50% -Es 1000 ppm coating was most effective. This natural, environmentally friendly method offers a viable substitute for artificial preservatives and has great promise for the commercial postharvest handling of climacteric fruits, such as kiwifruit. To expand their application, future studies should look at how these organic, biodegradable coatings affect a greater range of climacteric and non-climacteric fruits. Incorporating advanced technologies such as nanoencapsulation of active ingredients may further improve the coatings’ effectiveness and durability. The current focus is on using natural, environmentally friendly compounds as safer, effective alternatives to synthetic preservatives, supporting fruit quality, consumer health, and environmental sustainability. Integrating these methods with modern technology could greatly advance postharvest fruit handling. Declarations Author Contributions : A.S. was responsible for conceptualizing and designing the experiments, laying the foundation for the research. A.K. handled the practical execution of the experiments, ensuring they were carried out according to the planned design. S.A. conducted the data analysis, interpreting the results and deriving key insights. The drafting and proofreading of the main manuscript were performed by S.A. and F.S. , who collaborated to ensure clarity and accuracy. All authors reviewed the final manuscript and approved it for publication, indicating their agreement with the content and findings presented in the study. Acknowledgments: This work was supported by the University of Jiroft. Consent for publication: All authors approved this manuscript before submission. Conflicts of interest: The authors do not have any conflicts of interests or competing interests. Data availability: The data used in this study is openly available, and the data used are available upon request from the corresponding authors. Compliance with ethical standards: This article does not contain any studies involving animals or human participants as research subjects. Acknowledgments: A small portion of the laboratory costs of this article were funded by a grant from the first author (Grant Number: 2826-03-01-316226). Funding This research received no external funding. References Lin, M. et al. Eco-friendly managements and molecular mechanisms for improving postharvest quality and extending shelf life of kiwifruit: A review. Int J Biol Macromol 257, 128450 (2024). Li, X., Zeng, S., Liu, J., Wang, Y. & Sui, Y. Introduction and multiplex management strategies of postharvest fungal diseases of kiwifruit: A review. Biological Control 176, 105096 (2022). Liu, N., Chen, Y., Yang, C., Zhang, P. & Xie, G. Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage. Int J Food Prop 24, 1011–1021 (2021). Ju, J. et al. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol 92, 22–32 (2019). Ali, S. et al. Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit. Postharvest Biol Technol 157, 110960 (2019). Ali, S. et al. Effect of pre‐storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices. J Food Biochem 44, e13136 (2020). Mendy, T. K., Misran, A., Mahmud, T. M. M. & Ismail, S. I. Antifungal properties of Aloe vera through in vitro and in vivo screening against postharvest pathogens of papaya fruit. Sci Hortic 257, 108767 (2019). Pimsorn, O., Kramchote, S. & Suwor, P. Effects of Aloe vera gel coating on quality and shelf life of lime ( Citrus aurantifolia ) fruit during ambient storage. Hort J 91, 416–423 (2022). Qu, T. et al. Effect of peppermint oil on the storage quality of white button mushrooms ( Agaricus bisporus ). Food Bioproc Tech 13, 404–418 (2020). Bashir, O. et al. Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious. Curr Res Food Sci 7, 100570 (2023). Shahdadi, F., Seyyedi, A., & Fathi, Sh. Effect of Aloe vera Gel and Lemon ( Citrus aurantifolia ) Peel Essential Oil on Qualitative Characteristics of Apricot ( Prunus armeniaca ) Fruit During Storage. Journal of Innovation in Food Science and Technology 16, 163­­–176 (2024). Dong, F. & Wang, X. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. Lwt 89, 117–122 (2018). Vargas, M., Albors, A., Chiralt, A. & González-Martínez, C. Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biol Technol 41, 164–171 (2006). Noshirvani, N., Alimari, I. & Mantashloo, H. Impact of carboxymethyl cellulose coating embedded with oregano and rosemary essential oils to improve the post-harvest quality of fresh strawberries. Journal of Food Measurement and Characterization 17, 5440–5454 (2023). Seyedi, A. & Afsharipour, S. Evaluation of some morphological, biochemical and antioxidant properties of some mandarin cultivars. Research in Pomology 4, 29–42 (2019). Soland, S. F. & Laima, S. K. Phenolics and cold tolerance of Brassica napus . Plant Agriculture 1, 1–5 (1999). Chang, C.-C., Yang, M.-H., Wen, H.-M. & Chern, J.-C. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10, (2002). Tirani, M. M. & Haghjou, M. M. Reactive oxygen species (ROS), total antioxidant capacity (AOC) and malondialdehyde (MDA) make a triangle in evaluation of zinc stress extension. JAPS: Journal of Animal & Plant Sciences 29, (2019). Xu, F. et al. Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit. Food Chem 288, 201–207 (2019). Carillo, P. & Gibon, Y. Protocol: Extraction and determination of proline. PrometheusWiki 2011, 1–5 (2011). Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72, 248–254 (1976). Ul Hasan, M. et al. Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage. J Food Biochem 45, e13682 (2021). Lufu, R., Ambaw, A. & Opara, U. L. Water loss of fresh fruit: Influencing pre-harvest, harvest and postharvest factors. Sci Hortic 272, 109519 (2020). Baskar, C., Nesakumar, N., Kesavan, S., Rayappan, J. B. B. & Alwarappan, S. ATR-FTIR as a versatile analytical tool for the rapid determination of storage life of fresh Agaricus bisporus via its moisture content. Postharvest Biol Technol 154, 159–168 (2019). Darwish, O. S. et al. Pre-harvest application of salicylic acid, abscisic acid, and methyl jasmonate conserve bioactive compounds of strawberry fruits during refrigerated storage. Horticulturae 7, 568 (2021). Khaliq, G., Ramzan, M. & Baloch, A. H. Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage. Food Chem 286, 346–353 (2019). Rehman, M. A. et al. Postharvest Application of Aloe Vera gel improved shelf life and quality of strawberry ( Fragaria x ananassa Duch.). Emirates Journal of Food & Agriculture (EJFA) 34, (2022). Hassan, H. S. et al. Assessing the use of aloe vera gel alone and in combination with lemongrass essential oil as a coating material for strawberry fruits: HPLC and EDX analyses. Coatings 12, 489 (2022). Izadi, A., Dehestani-Ardakani, M., Meftahizadeh, H., Gholamnezhad, J. & Hatami, M. Edible coatings based on guar gum and peppermint essential oil alter the quality enhancement of Zagh pomegranate arils during the postharvest supply chain. Biomass Convers Biorefin 15, 243–254 (2025). Hasheminejad, N. & Khodaiyan, F. The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils. Food Chem 309, 125520 (2020). Xylia, P., Botsaris, G., Chrysargyris, A., Skandamis, P. & Tzortzakis, N. Variation of microbial load and biochemical activity of ready-to-eat salads in Cyprus as affected by vegetable type, season, and producer. Food Microbiol 83, 200–210 (2019). Namiota, M. & Bonikowski, R. The current state of knowledge about essential oil fumigation for quality of crops during postharvest. Int J Mol Sci 22, 13351 (2021). Naeem, A., Abbas, T., Ali, T. M. & Hasnain, A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage. Int J Biol Macromol 113, 403–410 (2018). Maroufi, L. Y., Tabibiazar, M., Ghorbani, M. & Jahanban-Esfahlan, A. Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application. Int J Biol Macromol 187, 179–188 (2021). Najmi, Z. et al. Screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf life. Foods 12, 332 (2023). Veras, F. H. C. et al. POST-HARVEST CONSERVATION OF “PIONEIRA” BANANA ( Musa spp.) USING BABAÇU COCONUT OIL. Revista Ciência Agrícola 18, 1–9 (2020). dos Passos Braga, S. et al. Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya ( Carica papaya L.). Innovative Food Science & Emerging Technologies 65, 102472 (2020). Ziedan, E. S. H., El Zahaby, H. M., Maswada, H. F. & Zoeir, H. A. Agar-agar a promising edible coating agent for management of postharvest diseases and improving banana fruit quality. J Plant Prot Res 58, (2018). Pamungkas, A., Siregar, Z. A., Sedayu, B. B., Fauzi, A. & Novianto, T. D. A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas ( Musa acuminata cavendish). Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 11, 232–245 (2023). Giannakourou, M. C. & Tsironi, T. N. Application of processing and packaging hurdles for fresh-cut fruits and vegetables preservation. Foods 10, 830 (2021). Rab, A. Aloe vera gel coating retains persimmon fruit ( Diospyros kaki ) quality during storage at room temperature. Sarhad Journal of Agriculture (2020). Jan, I., Rab, A. & Sajid, M. INFLUENCE OF CALCIUM CHLORIDE ON STORABILITY AND QUALITY OF APPLE FRUITS. Pak J Agric Sci 52, (2015). Duarte, L. G. R., Ferreira, N. C. A., Fiocco, A. C. T. R. & Picone, C. S. F. Lactoferrin-chitosan-TPP nanoparticles: Antibacterial action and extension of strawberry shelf-life. Food Bioproc Tech 16, 135–148 (2023). Chen, H., Lin, H., Jiang, X., Lin, M. & Fan, Z. Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment. Food Chem X 14, 100297 (2022). Elmenofy, H. M., Tolba, N. M. & Salama, A.-M. Maintain The Quality of Winter Guava ( Psidium guajava L.) Fruits By Post-Harvest Application of Melatonin and Methyl Jasmonate Under Vacuum-Packaged and Low-Temperature Storage. Journal of Sustainable Agricultural Sciences 50, 47–68 (2024). Miao, A. O. & Jian, M. Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage. J Integr Agric 21, 3669–3683 (2022). Gao, Y. et al. Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde-chitosan coating. Sci Hortic 239, 80–86 (2018). Murmu, S. B. & Mishra, H. N. The effect of edible coating based on Arabic gum , sodium caseinate and essential oil of cinnamon and lemon grass on guava. Food Chem 245, 820–828 (2018). Hui, L. et al. Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage. Journal of Future Foods 5, 200–207 (2025). Saleem, M. S. et al. Aloe vera gel coating delays softening and maintains quality of stored persimmon ( Diospyros kaki Thunb.) Fruits. J Food Sci Technol 59, 3296–3306 (2022). Hasan, M. U. et al. Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview. J Food Biochem 45, e13640 (2021). Zulfiqar, F. & Ashraf, M. Proline alleviates abiotic stress induced oxidative stress in plants. J Plant Growth Regul 42, 4629–4651 (2023). Sharma, P., Jha, A. B., Dubey, R. S. & Pessarakli, M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. J Bot 2012, 217037 (2012). Salzano, A. M. et al. Unveiling kiwifruit metabolite and protein changes in the course of postharvest cold storage. Front Plant Sci 10, 71 (2019). Additional Declarations No competing interests reported. Cite Share Download PDF Status: Published Journal Publication published 30 Jan, 2026 Read the published version in Scientific Reports → Version 1 posted Editorial decision: Revision requested 06 Oct, 2025 Reviews received at journal 05 Oct, 2025 Reviews received at journal 29 Sep, 2025 Reviewers agreed at journal 29 Sep, 2025 Reviews received at journal 23 Sep, 2025 Reviewers agreed at journal 23 Sep, 2025 Reviewers agreed at journal 20 Sep, 2025 Reviewers invited by journal 20 Sep, 2025 Editor invited by journal 18 Sep, 2025 Editor assigned by journal 16 Sep, 2025 Submission checks completed at journal 13 Sep, 2025 First submitted to journal 10 Sep, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7579977","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":522990325,"identity":"6cb0bf54-1971-4469-b0ff-2682e09a7dae","order_by":0,"name":"Azam Seyedi","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA7klEQVRIie2Rv4oCMRCHBwS3GUg7gnivMMeCjYWvMougjQ+wxXHkmvUVfBiLSOCuyQNYbhptbOy2OI4L6y1cY9xSMB+ECSHf/PIHIJF4VAQGqEIxAJNupYcy0q2SUz8FYABs2smfEkPpzNd1ORvnB/G2LPkdMluD391WyGDO4lY4PYjsnWMCXDLIMRJjcEhFZa/KR/UdDra+vsQtXkx2aoofi/m2VUKKOseVcOspFNoiU6fQnZTX0J/kc4Xkatlrx6OKjmxiyuRr4y/N22yuNuvFRZeslFp430SU8CMdKG0ZhhET/pP13ZhIJBLPxi8O/lAYDhPNlQAAAABJRU5ErkJggg==","orcid":"","institution":"University of Jiroft","correspondingAuthor":true,"prefix":"","firstName":"Azam","middleName":"","lastName":"Seyedi","suffix":""},{"id":522990326,"identity":"004d75aa-acf3-454e-8a22-9b7c4ceff060","order_by":1,"name":"Fatemeh Shadadi","email":"","orcid":"","institution":"University of Jiroft","correspondingAuthor":false,"prefix":"","firstName":"Fatemeh","middleName":"","lastName":"Shadadi","suffix":""},{"id":522990329,"identity":"07e981ab-29a1-42b5-a51a-b79baa07cda8","order_by":2,"name":"Abbas Khajehbahrami","email":"","orcid":"","institution":"University of Jiroft","correspondingAuthor":false,"prefix":"","firstName":"Abbas","middleName":"","lastName":"Khajehbahrami","suffix":""},{"id":522990332,"identity":"1ca1edfc-ec9a-492f-8ff8-d2e19bd20e99","order_by":3,"name":"Sediqeh Afsharipour","email":"","orcid":"","institution":"University of Hormozgan","correspondingAuthor":false,"prefix":"","firstName":"Sediqeh","middleName":"","lastName":"Afsharipour","suffix":""}],"badges":[],"createdAt":"2025-09-10 07:38:23","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7579977/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7579977/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1038/s41598-026-37376-3","type":"published","date":"2026-01-30T15:59:29+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":92644601,"identity":"179b2bf1-c94e-4188-8478-37461fd5a0f8","added_by":"auto","created_at":"2025-10-02 09:32:07","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":872815,"visible":true,"origin":"","legend":"","description":"","filename":"TechnicallyEditedManuscript.docx","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/2bbed5d4a2ec8840e554ffa5.docx"},{"id":92644390,"identity":"142c33ac-a066-466f-9d9c-34e44b7c06f8","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"json","order_by":1,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":6029,"visible":true,"origin":"","legend":"","description":"","filename":"ba39ab98b53b4548b509a6cab69ad384.json","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/312a57f3a0e34c1643855153.json"},{"id":92644379,"identity":"86689b90-4965-41d3-9200-72fd1b710901","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"xml","order_by":2,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":134587,"visible":true,"origin":"","legend":"","description":"","filename":"ba39ab98b53b4548b509a6cab69ad3841enriched.xml","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/558a300ad759dcad5fcee37a.xml"},{"id":92644394,"identity":"13ae2b26-4ff4-4b5c-8a57-67cd08c8ccd6","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":3,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":10972,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/6c484bda41772b2f7fa42bdb.png"},{"id":92644605,"identity":"1e63c49f-2b33-4a33-8a9b-24d77226fc24","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":4,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":15928,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage10.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/27ae00a17bcf5028301d958a.png"},{"id":92644388,"identity":"808dee11-c31b-4504-9b69-971847366d93","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":5,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":15496,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage11.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/0bda8b0b8fde4d16d113226d.png"},{"id":92644408,"identity":"bfecd8b0-bce6-44eb-a653-465d359baf08","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":6,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":15891,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage12.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/bd9f1184aa2d7a87c6f6f33b.png"},{"id":92644401,"identity":"a45885c0-dbee-49de-95ba-e532aaab0b5b","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":7,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":15245,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage13.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/a4bc7c258e8e2b2b6ea2b58b.png"},{"id":92644398,"identity":"c49e29c1-ad78-4704-9191-60ff9004eac7","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":8,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":411657,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage14.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/c2f07cb138cba935e3538426.png"},{"id":92644602,"identity":"3a48c290-318c-4781-84c0-ace883d55da0","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":9,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":118918,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage15.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/3de3e03b2b7397b0d916c62f.png"},{"id":92644399,"identity":"e457b3ac-001e-4792-84cd-80e5bae7a9d1","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":10,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":12178,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/d628b07a2fa3ec6a101d98b1.png"},{"id":92644613,"identity":"8f34c027-0ff5-4f17-b4e6-e2f455f7d38b","added_by":"auto","created_at":"2025-10-02 09:32:09","extension":"png","order_by":11,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":12197,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/8559c38b982a8660439ac637.png"},{"id":92644416,"identity":"11b15678-d4f8-4977-9c51-c6d58893169b","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":12,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":13014,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/70a086e646f3bae7d6b2bb4f.png"},{"id":92644392,"identity":"678fc95a-404a-40c3-9ad1-b90b78146239","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":13,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":6402,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage5.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/1478eb75b2c9f1741b520569.png"},{"id":92644407,"identity":"8760e084-4839-4e96-84a1-dd0219ddecdf","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":14,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":11692,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage6.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/8f3dfdef9cd399ce6bf53439.png"},{"id":92644612,"identity":"842c65b4-4a56-4e4e-a593-f1a8bbb9c761","added_by":"auto","created_at":"2025-10-02 09:32:09","extension":"png","order_by":15,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":14261,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage7.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/1b49cdd4b4ccb78551224bd1.png"},{"id":92644418,"identity":"ac3c6a35-194c-49b4-bcdd-c9729abb3a98","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"jpeg","order_by":16,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":486811,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage8.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/d431953357a50722c2312bf6.jpeg"},{"id":92644391,"identity":"7c508277-06e0-4369-aeb7-e28518c7489e","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":17,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":16677,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage9.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/3f5744ab831ed1582d96207c.png"},{"id":92644404,"identity":"a42f1a73-c7d6-4291-a805-34e52f10a205","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":18,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":4740,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/884957af58bfeee16ba61b1e.png"},{"id":92644609,"identity":"7adc1862-475a-4355-9b4d-6f8165a0145f","added_by":"auto","created_at":"2025-10-02 09:32:09","extension":"png","order_by":19,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":6855,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage10.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/08c4aaf07da98ab4f701ed26.png"},{"id":92644608,"identity":"822b4d85-fd02-4db9-9db2-29ae7a73c5f7","added_by":"auto","created_at":"2025-10-02 09:32:09","extension":"png","order_by":20,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":6750,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage11.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/595442925a681b8148be1c25.png"},{"id":92644413,"identity":"2963fe13-a30e-48bd-9b85-03c054bdc7e6","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":21,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":7069,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage12.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/705d8c58eca762c5ab6bf77c.png"},{"id":92644406,"identity":"d84643e9-8ee0-4c6e-be47-a3b720701afa","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":22,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":6629,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage13.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/f2546cce7ab09838d653a204.png"},{"id":92644604,"identity":"edcf168f-32aa-4910-b2f4-f56fd893cccb","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":23,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":403624,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage14.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/975cfd52d7016179f2b0b4db.png"},{"id":92644387,"identity":"8f5c3917-1ecb-45b5-bb6d-e75664e480f4","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":24,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":44055,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage15.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/be574f3c991bb82c438e34c7.png"},{"id":92644414,"identity":"3d389a46-1601-4bf4-8908-b454fe88e289","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":25,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":5019,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/e662997162c3db4ccf8df0bb.png"},{"id":92644403,"identity":"0d7283bf-60c6-4013-b98f-9f541da03df5","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":26,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":5286,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/48dfd2097d3888d1093b6f62.png"},{"id":92644606,"identity":"de41b9d9-1e71-4a89-9ec9-85679020c441","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":27,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":5542,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/c1772b62e6082ea83f7e0144.png"},{"id":92644610,"identity":"84ad9dbc-fb01-4414-9cbc-c18df441cf52","added_by":"auto","created_at":"2025-10-02 09:32:09","extension":"png","order_by":28,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":2586,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage5.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/cbe0d226fccaae61a3e10332.png"},{"id":92644421,"identity":"b3d84aa1-54a0-4214-b3c2-c37cee338c6f","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":29,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":4683,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage6.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/e793f00cc7d5bf9be962b1cf.png"},{"id":92644429,"identity":"0c0319ad-3d27-4d62-8d1c-56381284658b","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":30,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":5855,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage7.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/8bc2818551559312ca46948b.png"},{"id":92644419,"identity":"2adf94a8-4a5a-40f2-8663-0b55c5646147","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":31,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":120515,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage8.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/6f47d5e39ec06a665135a041.png"},{"id":92644405,"identity":"dfd17c84-a686-4554-b8cb-04397cfa6876","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":32,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":7137,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage9.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/1e4f5cfa6a5134a5effbb990.png"},{"id":92645166,"identity":"6e1b1657-5a1b-4da2-81c0-93f9bd240075","added_by":"auto","created_at":"2025-10-02 09:40:09","extension":"xml","order_by":33,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":135101,"visible":true,"origin":"","legend":"","description":"","filename":"ba39ab98b53b4548b509a6cab69ad3841structuring.xml","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/e7d631d02e0b2dd3f950a926.xml"},{"id":92644422,"identity":"f1dfc2d1-6e8f-4bb8-9571-6be0cd92cf89","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"html","order_by":34,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":146904,"visible":true,"origin":"","legend":"","description":"","filename":"earlyproof.html","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/751be8939bf62eb2cb1b56f8.html"},{"id":92644385,"identity":"03b9664e-f762-42fc-9ff7-c31cfb3f87cc","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":44733,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit weight loss during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/221986103f6acf0df18beed8.png"},{"id":92644396,"identity":"41b65a8c-1057-4048-b7b0-127bf2c75c99","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":57780,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit spoilage during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (p \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/3a185358a8824ce15d06a03f.png"},{"id":92644599,"identity":"9e33d40b-1727-45c9-bea5-ff7cd787729c","added_by":"auto","created_at":"2025-10-02 09:32:07","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":68547,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit pH during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (p \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/84b0710055943028b1d0e0bf.png"},{"id":92644410,"identity":"d275dd7c-e498-4713-9bc1-46a45423a6da","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":65737,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit TSS during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (p \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/52c64887ff1279bd769ae867.png"},{"id":92644603,"identity":"a82f5a72-f9c2-4188-a0e1-b1e20536e202","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":27943,"visible":true,"origin":"","legend":"\u003cp\u003eThe simple effects of storage times on the TA of kiwifruits stored at 5°C. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (p \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"5.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/0f9a4b6cc60b83445d0a484a.png"},{"id":92644384,"identity":"3e38397a-79cc-4410-b975-00a18a72c2ea","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":66443,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit TSS/TA ratio during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"6.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/a8e96619935322dfb03d0659.png"},{"id":92644382,"identity":"929338ad-4134-4278-83d3-c13bf82355d4","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":77020,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit vitamin C during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"7.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/74f90be461e043ebf0276bd6.png"},{"id":92644427,"identity":"635ee0f2-ea68-442f-8690-640086ccb133","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":180216,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on phenols (a) and flavonoids (b) contents of kiwifruits during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"8.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/8f72063db1f004b292e86e86.png"},{"id":92644425,"identity":"e9aec2ba-c1f8-4abe-a428-0712b5b40435","added_by":"auto","created_at":"2025-10-02 09:24:09","extension":"png","order_by":9,"title":"Figure 9","display":"","copyAsset":false,"role":"figure","size":83701,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit ROS during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"9.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/d8d490a16ca7f9719f6ee3eb.png"},{"id":92644381,"identity":"918c1875-1178-47ce-88bf-de9373b77868","added_by":"auto","created_at":"2025-10-02 09:24:07","extension":"png","order_by":10,"title":"Figure 10","display":"","copyAsset":false,"role":"figure","size":88896,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit MDA during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"10.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/1a1353ddab2d5b877a9af3e4.png"},{"id":92644600,"identity":"8b992fe6-9777-4038-98a3-be463c778978","added_by":"auto","created_at":"2025-10-02 09:32:07","extension":"png","order_by":11,"title":"Figure 11","display":"","copyAsset":false,"role":"figure","size":85644,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit Catalase (CAT) activity during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"11.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/2385be996db9ba3e480866ef.png"},{"id":92644607,"identity":"6cd28f25-3784-42ba-b50a-33f8172eabb5","added_by":"auto","created_at":"2025-10-02 09:32:08","extension":"png","order_by":12,"title":"Figure 12","display":"","copyAsset":false,"role":"figure","size":94972,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit proline content during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"12.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/2ae81d3cea545683c5d8eedb.png"},{"id":92644402,"identity":"695a21a6-9332-4ac6-9fcc-2a032a829fad","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":13,"title":"Figure 13","display":"","copyAsset":false,"role":"figure","size":89887,"visible":true,"origin":"","legend":"\u003cp\u003eThe effect of edible coatings (AVG-Es) on kiwifruit protein content during storage. The standard deviations are shown by error bars. As per Duncan's multiple range test, there is no significant difference between the same letters (\u003cem\u003ep\u003c/em\u003e \u0026gt; 0.05).\u003c/p\u003e","description":"","filename":"13.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/3c2b3a85b6ef60fd2f65a275.png"},{"id":92644397,"identity":"f41271b3-28ae-4ab5-bb2c-e04b67d7b225","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":14,"title":"Figure 14","display":"","copyAsset":false,"role":"figure","size":153923,"visible":true,"origin":"","legend":"\u003cp\u003ePearson correlation analysis (\u003cem\u003ep\u003c/em\u003e ≤ 0.05) of storage time and edible coatings treatments with variable trait relationship physiological and biochemical parameters of Kiwi fruits. WL (weight loss), FS (fruit spoilage), TSS (total soluble sugar); TA (titratable acidity); TSS/TA (flavor index); Vit C (vitamin C); TPC (total phenol compounds); TFC (total flavonoids compounds); ROS (reactive oxygen species); MDA (Malondialdehyde), CAT (Catalase).\u003c/p\u003e","description":"","filename":"14.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/e13bf56ee4581fe56dbda89e.png"},{"id":92644412,"identity":"5e162a73-9a4e-499b-88bd-6074385d848d","added_by":"auto","created_at":"2025-10-02 09:24:08","extension":"png","order_by":15,"title":"Figure 15","display":"","copyAsset":false,"role":"figure","size":104709,"visible":true,"origin":"","legend":"\u003cp\u003ePrincipal component analysis (PCA) storage time (S1: first month, S2: second month, S3: third month, and S4: fourth month), and edible coatings treatments (T1: control, T2:AVG25%-ES500ppm, T3: AVG25%-ES1000ppm, T4: AVG50%-ES500ppm and T5: AVG50%-ES1000ppm; AVG: Aloe vera gel and ES: essential oil of peppermint) with variable trait relationship physiological and biochemical parameters of Kiwi fruits. Positive or negative correlations between various variables are indicated by lines emanating from the center of the PCA biplot of the treatment-variable connection. WL (weight loss), FS (fruit spoilage), TSS; TA; TSS/TA; Vit C (vitamin C); TPC (total phenol content); TFC (total flavonoids content); ROS; MDA, CAT.\u003c/p\u003e","description":"","filename":"15.png","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/990a442f80edbd416b25557a.png"},{"id":101690831,"identity":"fac5d2f5-e580-4699-8284-2804900e8069","added_by":"auto","created_at":"2026-02-02 16:09:35","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2131675,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7579977/v1/29a721dd-1f2d-475c-a896-956fbfc66eea.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Natural coatings for better storage of kiwifruit: a composite of Aloe vera gel and peppermint essential oil","fulltext":[{"header":"Introduction","content":"\u003cp\u003eKiwifruit (\u003cem\u003eActinidia deliciosa\u003c/em\u003e), a dioecious species native to China and belonging to the \u003cem\u003eActinidiaceae\u003c/em\u003e family, holds a prominent position in global fruit production. The yearly global kiwifruit production, grown on about 286,100 hectares, is over 4.5\u0026nbsp;million tons, according to the Food and Agriculture Organization \u003csup\u003e1\u003c/sup\u003e. Over recent decades, the cultivation and commercialization of diverse kiwi varieties and hybrids have expanded considerably [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. However, this rapid growth has been accompanied by an increase in fungal infections during storage and transport, leading to significant postharvest losses that compromise fruit quality and economic value [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Despite advances in storage technologies, effective, eco-friendly strategies to reduce spoilage and extend shelf life remain a critical need in the industry.\u003c/p\u003e\u003cp\u003eKiwifruits are climacteric, rich in vitamins C and K, and highly perishable postharvest due to their sensitivity to microbial decay and physiological deterioration [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. The high susceptibility to spoilage not only hampers domestic consumption but also poses substantial barriers to export markets, emphasizing the necessity for innovative preservation methods that are safe, sustainable, and environmentally friendly. Current approaches, including chemical preservatives, raise concerns regarding health and environmental impacts, underscoring the demand for natural alternatives.\u003c/p\u003e\u003cp\u003eRecent research highlights the potential of plant-derived substances and edible coatings as protective agents to enhance postharvest fruit quality. Due to its inherent antibacterial, antioxidant, and moisture-retention qualities, AVG and essential oils have attracted significant interest [\u003cspan additionalcitationids=\"CR5\" citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. AVG, containing water, vitamins, glucomannans, sterols, and amino acids, has demonstrated efficacy in reducing microbial load, controlling respiration and reducing oxidative browning in a variety of fruits, including limes and grapes [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e, \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. Similarly, essential oils like peppermint exhibit antimicrobial and antioxidant activities, which can inhibit fungal growth and preserve postharvest quality when appropriately applied [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eDespite encouraging results, there remains a notable lack of comprehensive understanding regarding how combined natural agents, such as AVG and essential oils, can work together to enhance kiwifruit preservation. Most existing research has examined these treatments individually, leaving their combined effects on microbial stability, physiological traits, and sensory qualities during storage largely unexplored. Additionally, optimizing application techniques, dosages, and formulations specifically tailored for kiwifruit could significantly improve postharvest preservation strategies. In order to close this gap, this study will assess how well an edible, biodegradable coating enhanced with AVG and peppermint essential oil extends the shelf life of kiwifruit. The innovative aspect of this research lies in integrating two natural, safe compounds into a single coating system to leverage their combined antimicrobial and antioxidant properties. Furthermore, the study investigates how variations in coating composition influence quality parameters, microbial control, and sensory acceptance, offering valuable insights for commercial application.\u003c/p\u003e\u003cp\u003eThe use of natural plant-based coatings for postharvest preservation has shown promising outcomes across different fruits. Essential oils, particularly peppermint oil, have demonstrated antimicrobial activity against fungal pathogens and the ability to influence enzymatic processes related to browning and decay [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. However, employing these agents separately often presents limitations, such as sensory changes at higher concentrations or limited efficacy against a broad spectrum of pathogens.\u003c/p\u003e\u003cp\u003eRecent advances suggest that combining natural antimicrobials with edible coatings offers a more effective and sustainable approach to postharvest preservation [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]. Nonetheless, few studies have specifically examined the combined use of AVG and essential oils on kiwifruit. There is a significant need to identify optimal formulations that maximize preservation benefits while preserving sensory quality and consumer acceptance.\u003c/p\u003e\u003cp\u003eBiodegradable edible coatings infused with bioactive substances have shown considerable potential as sustainable alternatives to traditional preservation methods. In this research, a semi-permeable barrier was created on the fruit's surface using a coating composed of AVG and peppermint essential oil. In order to assist preserve fruit quality during cold storage, this barrier seeks to lower respiration rates, moisture loss, and microbial development. The primary objective was to evaluate how well this eco-friendly coating prolongs kiwifruit shelf life and reduces postharvest deterioration under refrigerated conditions.\u003c/p\u003e"},{"header":"Materials and methods","content":"\u003cp\u003e\u003cstrong\u003ePreparation of Treatments:\u003c/strong\u003e AVG was prepared at concentrations of 25% and 50% according to the method described by Shahdadi [11] (2023). ‘Hayward’ kiwifruits at the pre-commercial maturity stage sourced from a local market. Fruits were free of physical damage, pests, and diseases, and they were all the same size, shape, and color. After washing, the fruits were air-dried completely and then immersed for 5 min in AVG solutions at 0% (control), 25%, and 50% concentrations, each combined with peppermint essential oil at 0, 500, and 1000 mg/L concentrations. Following dipping, the fruits were allowed to air dry at ambient temperature (27 °C), after which they were put into lidded high-density polyethylene (HDPE) containers, appropriately labeled, and kept at 4°C. Quality assessments and related analyses were conducted at 30-day intervals over a three-month storage period.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePercentage of weight loss:\u0026nbsp;\u003c/strong\u003eA digital balance with an accuracy of 0.01 g was used to measure the weight of the fruit. The weight loss percentage was then computed using equation (1) [12].\u003c/p\u003e\n\u003cp\u003eWL (%) = (W\u003csub\u003e1\u003c/sub\u003e-W\u003csub\u003e2\u003c/sub\u003e)/W\u003csub\u003e1\u003c/sub\u003e ×100\u0026nbsp; \u0026nbsp;\u0026nbsp;\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;(1)\u003c/p\u003e\n\u003cp\u003ewhere W1 and W2 are the primary and secondary weights in grams, respectively, and WL is the weight loss percentage.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFruit spoilage:\u0026nbsp;\u003c/strong\u003eThe spoilage rate of the fruits was assessed by monitoring visible signs such as mold development, discoloration, and softening of texture. The proportion of spoiled fruits compared to the total quantity of fruits assessed was computed using these indicators\u0026nbsp;[13].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003epH, and titratable acidity (TA):\u0026nbsp;\u003c/strong\u003eUsing a digital pH meter (Sartorius, Professional Meter PP-50, Germany), the pH was measured. In order to evaluate the titratable acidity (TA), 10 mL of fruit juice were diluted with 10 mL of distilled water, and titrated with sodium hydroxide (0.1 N) until the pH reached 8.2. After recording the amount of NaOH used, equation (2) was used to determine the titratable acidity as a percentage of citric acid equivalent [14].\u003c/p\u003e\n\u003cp\u003eTA (citric acid percentage) =consumption of NaOH ×0.064 \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; \u0026nbsp; (2)\u003c/p\u003e\n\u003cp\u003eWhere the coefficient 0.064 is typically used to express the acidity in terms of citric acid.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal soluble solids (TSS):\u0026nbsp;\u003c/strong\u003eA digital refractometer\u0026nbsp;(model PDR-108-1, manufactured in Taiwan)\u0026nbsp;was used to determine the fruit juice's total soluble solids (TSS) level.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor index (TSS/TA):\u0026nbsp;\u003c/strong\u003eThe ratio was considered a flavor index or fruit maturity index [15].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eVitamin C content:\u0026nbsp;\u003c/strong\u003eThe iodometric titration method was used to measure the amount of vitamin C.[15]. This approach involved adding 2.5 mL of starch solution as an indicator after diluting 10 mL of fruit juice with 20 mL of distilled water. Using 0.01 N iodine-potassium iodide (I₂/KI), the solution was titrated until the endpoint was indicated by a gray color. The volume of iodine used was recorded and used in a standard calculation to determine the vitamin C concentration, reported as mg of ascorbic acid per mL of juice, using equation (3).\u003c/p\u003e\n\u003cp\u003eVitamin C= 0.88 × (volume\u0026nbsp;of fruit juice) / volume of consumed solution × 100.\u0026nbsp;\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;(3)\u003c/p\u003e\n\u003cp\u003eThe value of 0.88 indicates that 0.88 mg of ascorbic acid (vitamin C) are equal to one mL of the 0.01 N iodine solution.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhenol contents:\u0026nbsp;\u003c/strong\u003eIn order to measure the total phenolic content, 0.5 g of fruit juice was combined with 2 mL of 95% ethanol and left in the dark for 24 h. Following 10 minutes of centrifugation at 5000 rpm, 250 µL of the extract was mixed with sodium carbonate, ethanol, and Folin-Ciocalteu reagent. After 15 minutes of incubation at 40°C, the mixture's absorbance at 725 nm was measured. The standard curve was created using Gallic acid\u0026nbsp;[16].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavonoid content:\u0026nbsp;\u003c/strong\u003eThe colorimetric technique with aluminum chloride was used to measure the total flavonoids. The methanolic extract mixed with 10% aluminum chloride, 1 M potassium acetate, and distilled water, and it was then allowed to sit at room temperature in the dark for 30 minutes. At 415 nm, absorbance was then measured. Results were reported in mg per g of fresh weight, and a standard curve was created using Quercetin\u0026nbsp;[17].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eReactive Oxygen Species\u0026nbsp;(ROS):\u0026nbsp;\u003c/strong\u003eThe ROS concentration was measured by centrifuging 0.1 g of fresh tissue at 10,000 rpm for 20 minutes at 4°C after it had been homogenized in phosphate buffer (pH 7.4). Next, 900 µL of acidic xylenol orange reagent was mixed with 100 µL of the supernatant. At 560 nm, the absorbance was determined with a spectrophotometer. ROS levels were represented as micromoles per gram of fresh weight and were computed using a standard curve based on various hydrogen peroxide concentrations [18].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCatalase activity\u003c/strong\u003e \u003cstrong\u003e(CAT):\u0026nbsp;\u003c/strong\u003eThe assay solution was made up of 0.05 mL of enzyme solution and 2.25 mL of H2O₂ made with 0.1 M sodium phosphate buffer (pH 7.4). After three minutes at 25 °C, the increase in absorbance at 240 nm was noted [19].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMalondialdehyde (MDA):\u003c/strong\u003e In order to measure the MDA levels,a 0.1 g sample of fresh tissue was homogenized in phosphate buffer (pH 7.4) and centrifuged for 20 minutes at 10,000 rpm and 4°C. After mixing the supernatant solution with a trichloroacetic acid-thiobarbituric acid (TCA-TBA) solution, it was heated for 20 minutes at 94°C. Following cooling, the absorbance at 532 and 600 nm was measured using a spectrophotometer [18].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eProline:\u0026nbsp;\u003c/strong\u003eProline levels were measured by centrifuging 0.05 g of fruit juice with 2 mL of 70% ethanol for 10 minutes at 8000 rpm. After reacting with ninhydrin, the resultant extract was heated for 20 minutes to 97°C. The mixture was centrifuged for one minute at 2500 rpm after cooling in an ice bath. The absorbance was then measured with a spectrophotometer at 520 nm. A standard curve was used to measure the amount of proline [20].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eProtein Content:\u0026nbsp;\u003c/strong\u003eThe protein content was ascertained by centrifuging fresh tissue after it had been homogenized in phosphate buffer. After mixing the resultant extract with the Biuret reagent, the absorbance at 595 nm was determined. Protein concentration was determined using a standard curve utilizing bovine albumin and was reported in mg per g of fresh weight [21].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Analysis:\u0026nbsp;\u003c/strong\u003eA factorial (3×3×4) design based on a completely randomized design (CRD) was used in this investigation. SAS software version 9.4 was used for data analysis. Duncan's multiple range test will be used at a significance level of P ≤ 0.05 to ascertain differences between treatment means. Pearson's correlation coefficients between the examined attributes and principal component analysis (PCA) were computed using OriginPro (2024) software.\u003c/p\u003e"},{"header":"Results","content":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWeight Loss:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eFigure 1\u0026apos;s results show that weight loss increased consistently for all treatments during the storage period.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eNotably, the samples treated with AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e exhibited significantly less weight loss on day 90 compared to day 1. This suggests reduced metabolic activity and enhanced preservation. In particular, compared to day 1, the weight loss was 41% lower with the AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u0026nbsp;\u003c/sub\u003etreatment (Fig. 1).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFruit spoilage:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eOver time, the rate of fruit spoilage increased, especially in untreated samples. However, treatment with AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u0026nbsp;\u003c/sub\u003eby day 90 of storage time effectively reduced spoilage, showing a substantial control over both microbial and physiological decay. With the application of AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, by day 90 of storage time, fruit spoilage was reduced by 65% compared to day 1\u003cspan dir=\"RTL\"\u003e\u0026nbsp;\u003c/span\u003e(Fig. 2).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003epH:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eThe pH values showed a slight decrease during storage, indicating a shift toward more acidic conditions; however, an overall increasing trend was observed. Treatment with AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e maintained the pH at a relatively stable level, indicating delayed spoilage and improved preservation of the fruit\u0026apos;s internal quality. In contrast, using AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e resulted in a 2% increase in pH on day 90 compared to day\u003cspan dir=\"RTL\"\u003e\u0026nbsp;\u003c/span\u003e1 (Fig. 3).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTSS and TA:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eStorage time led to an increase in TSS compared to day 1. Specifically, TSS levels rose by 120%, 104%, and 97% on days 30, 60, and 90, respectively, relative to day 1. Treated samples, particularly during days 60 and 90, maintained significantly higher TSS levels than untreated samples (Fig. 4). In contrast, TA values consistently declined throughout storage across all treatments. By days 60 and 90, TA had decreased by 22%, 28%, and 61%, respectively, compared to day 1 (Fig. 5).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTSS/TA Ratio:\u0026nbsp;\u003c/strong\u003eStorage time significantly increased the flavor index or TSS/TA levels compared to day 0. The TSS/TA ratio rose by 2.9-, 3.2-, and 5.5-fold on days 30, 60, and 90, respectively, relative to day 1. Treated samples maintained a higher TSS/TA level than untreated samples during storage time. Elevated ratios in treated samples indicate a more favorable balance of sweetness and acidity, enhancing taste quality. In particular, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u0026nbsp;\u003c/sub\u003eincreased the TSS/TA ratio by 18% on day 90 compared to day 1 (Fig. 6).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eVitamin C:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u003cspan dir=\"RTL\"\u003e \u003c/span\u003e\u003c/strong\u003eThe amount of vitamin C decreased as storage time increased. Vitamin C on days 30, 60, and 90 decreased by 2.9, 3.2, and 5.5-fold compared to day 1, respectively. Treatments significantly slowed the degradation of vitamin C, indicating improved retention of antioxidants. On day 60 of storage time, using the AVG25%-Es500 ppm, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, and AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u0026nbsp;\u003c/sub\u003etreatments increased the phenolic content by 66, 10, 50, and 64%, compared to day 1. On day 90 of storage time, using the AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e treatment, the phenolic content increased by 40% compared to day 1 (Fig. 7).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePhenols and Flavonoids:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003eIn coated samples,\u003cstrong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/strong\u003eboth phenol and flavonoid contents increased during storage time. On the thirty-first day of storage, using the AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, and AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e treatments increased the phenolic content by 56, 66, 95, and 97%, respectively compared to day 1. On day 60 of storage time, using the AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, and AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e treatments increased the phenolic content by 77, 40, 63, and 52%, respectively compared to day 1. On day 90 of storage time, using the AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e treatment, the phenolic content increased by 40% compared to day 1 (Fig. 8a).\u003c/p\u003e\n\u003cp\u003eOn day 90, flavonoids decreased by 44% in untreated samples compared to day 1. Using the AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e, and AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e treatments, increased the flavonoid content by 1.2, 1.6, 1.8, and 3.2 folds on day 30, by 1.2, 1.8. 2.1, and 2.6 folds on day 60, and by 1.5, 2.1, 1.8, and 1.8 folds on day 90 compared to day 1 (Fig. 8b).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eReactive oxygen species (ROS):\u003c/em\u003e\u003c/strong\u003e In control group, ROS\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003elevels increased during storage time. ROS levels were considerably lower in treated groups, indicating that oxidative damage had been mitigated. Using the AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e treatments decreased the ROS content by 18, 15, and 17% on days 30, 60, and 90, compared to the untreated group (Fig. 9).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMalondialdehyde (MDA):\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eMDA, a measure of oxidative damage and lipid peroxidation, increased during the kiwifruit\u0026apos;s storage period, especially on day 60. Using AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u0026nbsp;\u003c/sub\u003eon days 60 and 90 of storage time decreased MDA levels by 39 and 53% in contrast to the untreated samples, respectively (Fig. 10). These findings imply that AVG-based coatings successfully lower oxidative stress and lipid peroxidation in kiwifruit, particularly when they contain significant concentrations of peppermint oil. Because peppermint oil has antioxidant qualities and AVG has a protective barrier, lower MDA levels assist maintain fruit freshness and membrane integrity during storage.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eCatalase (CAT) activity:\u003c/em\u003e\u003c/strong\u003e CAT activity decreased over the storage period. Treated samples maintained higher CAT activity levels, indicating enhanced enzymatic defense mechanisms against reactive oxygen species. Using AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, on day 90 of storage time, CAT activity increased by 20% compared to day 1 (Fig. 11).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eProline:\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eUp until day 90 of storage, the proline content of kiwifruit exhibited an increasing trend. Using AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, on day 90 of storage time, proline content decreased by 19% compared to day 1 (Fig. 12). The reduction or stabilization of proline levels in treatments containing AVG -Es indicates the effectiveness of these coatings in alleviating oxidative and chilling stress. This suggests that the fruit experienced less stress, maintained better physiological status, and had its quality better preserved during storage time.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eProtein:\u0026nbsp;\u003c/em\u003e\u003c/strong\u003eThe amount of protein increased over the course of storage. Coated samples preserved more protein, indicating reduced degradation and better maintenance of structural and enzymatic integrity. Using AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e, on day 60 of storage time, protein content increased by 22% compared to day 1 (Fig. 13).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eCorrelation analysis:\u003c/em\u003e\u003c/strong\u003e Fig. 14 shows the correlations between attributes using the Pearson correlation. At p\u0026le;0.05, Pearson\u0026apos;s correlation coefficient is proportionate to the severity of the squares\u0026apos; size and color. Positive correlations are shown by purple squares, whereas negative correlations are shown by red squares. The results showed a positive correlation between weight loss (WL) and fruit spoilage (FS), TSS/TA, and proline. FS, TSS, TSS/TA, and proline. pH and TSS, and TSS/TA. TSS and TSS/TA, total phenol compounds (TPC), proline, and protein. TA Catalase (CAT) activity. TPC and TFC (total flavonoid compounds) and protein. TFC and protein. ROS and CAT. MDA and proline. Protein and proline. However, there was a negative correlation found between TA and WL, FS, pH, TSS, and TSS/TA. Vit C, WL, FS, pH, TSS, and TSS/TA. ROS and TSS, TPC and TFC. CAT and TSS, TPC and TFC. Proline and TA, Vit C, and CAT. Protein and Vit C, ROS and CAT\u003cem\u003e.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cem\u003ePrincipal component analysis (PCA)\u003c/em\u003e\u003c/strong\u003e: PCA is employed to identify significant traits (Fig. 15). PC1 and PC2 were the two main principal components into which all parameters were loaded. A total of 68.9% of the variance can be explained by the first and second major components. 49.2% of the total variation is explained by the first principal component (PC1), indicating that it captures nearly half of the variability in the dataset. This suggests that the treatments and storage durations have a strong influence on the measured kiwi fruit parameters. 19.7% of the variation is accounted for by the second main component.\u003c/em\u003e\u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003eThe current study assessed how well different doses of peppermint essential oil and aloe vera gel (AVG-Es) preserved fruit quality over an extended period of storage. The results indicate that AVG-Es treatments significantly improved storage time outcomes across multiple physiological and biochemical parameters.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eWeight loss and fruit spoilage\u003c/strong\u003e\u003cp\u003eFruit weight loss is a prevalent and important postharvest problem that is mostly caused by physiological processes including respiration and transpiration. These processes cause produce to lose moisture, which eventually lowers its quality and shortens its shelf life. Both weight loss and spoiling were found to gradually rise during storage time across all treatments in the current investigation, with the control group exhibiting the most severe degradation. Notably, treatment with AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e significantly mitigated these losses, reducing weight loss by 41% and spoilage by 65% by day 90. These findings suggest lower metabolic activity and improved fruit preservation under this treatment.\u003c/p\u003e\u003c/p\u003e\u003cp\u003eThis outcome supports previous research indicating that AVG-based coatings reduce water vapor permeability, thereby slowing down moisture evaporation and respiratory rates [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. Given the critical role of moisture in maintaining fruit quality, its loss is a primary contributor to postharvest spoilage. Moisture loss also affects the physiological and chemical properties of fruits [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. However, in certain contexts, controlled dehydration has been shown to enhance flavor and overall product quality [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eAVG coatings were found to be useful in preventing weight loss in fruits like strawberries, which is in line with previous research[\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e]. This action is mostly caused by a semi-permeable coating that forms on the fruit's surface, sealing small surface wounds and lowering evaporation to stop water loss[\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]. The polysaccharides present in \u003cem\u003eAloe vera\u003c/em\u003e act as natural moisture barriers, helping to retain internal water content [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e]. When essential oils are incorporated into the gel, their hydrophobic properties further enhance the coating's ability to prevent dehydration [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. For example, by creating a barrier that prevents water evaporation, the application of 500 \u0026micro;L/L⁻\u0026sup1; of \u003cem\u003eMentha piperita\u003c/em\u003e L. essential oil considerably decreased weight loss in pomegranate arils[\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Chitosan and clove essential oil have been used to reduce water loss in pomegranate arils with similar results[\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. According to Dong and Wang (2018)\u003csup\u003e14\u003c/sup\u003e, ginseng extract added to edible coatings made of guar gum decreased weight loss in sweet cherries by preserving moisture and reducing respiration while being stored at room temperature.\u003c/p\u003e\u003cp\u003eIn addition to minimizing weight loss, the treatment also substantially reduced fruit spoilage during prolonged storage. Uncoated fruits displayed the highest decay rates after 90 days, mainly due to increased microbial activity, which typically accelerates spoilage and reduces fruit quality [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e]. Essential oils possess antimicrobial properties that disrupt microbial cell membranes and interfere with key cellular functions, thereby helping to delay decay in perishable fruits like raspberries [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e]. Research has demonstrated that films made from guar gum, either by themselves or combined with essential oils, exhibit potent antimicrobial effects against harmful microorganisms [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e, \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e]. Moreover, coatings with higher antioxidant capacity not only protect tissues against physiological stress but also enhance resistance to microbial infection, further contributing to reduced spoilage [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cstrong\u003epH, TSS, TA, and TSS/TA Ratio\u003c/strong\u003e\u003cp\u003eDuring storage time, pH levels slightly decreased overall, indicating increasing acidity; however, a general increasing trend was observed, but treatment with AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e helped maintain pH stability. Total soluble solids (TSS) initially rose due to starch breakdown and then slightly declined, with treated fruits maintaining higher TSS levels, indicating better flavor retention. All samples showed a consistent decline in titratable acidity (TA), with treated fruits showing a 61% decrease by 90 days. The TSS/TA ratio increased during storage, and higher ratios in treated fruits reflected improved taste quality through a better sweetness\u0026ndash;acidity balance.\u003c/p\u003e\u003c/p\u003e\u003cp\u003eMaintaining fruit quality during storage requires maintaining the pH at an ideal level \u003csup\u003e38\u003c/sup\u003e.The pH level plays a role in how flavors are perceived, as acidity can alter the way sweetness and sugar are experienced; in some instances, increased acidity may lessen the direct perception of sugar but enhance the overall sense of sweetness, contributing to a balanced flavor profile [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e]. As fruits ripen, a slight rise in acidity typically occurs, which could explain the variations in pH between coated and uncoated fruits observed during the storage time [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe conversion of starch to sugars during fruit maturation raises the amounts of total soluble solids (TSS), a process that is sped up by increased ethylene production[\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]. Fruits coated with edible films show slower respiration rates and altered internal atmospheres characterized by reduced oxygen and ethylene and increased carbon dioxide, which helps limit the rise in TSS compared to uncoated fruits, especially toward the end of storage time [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]. Throughout development, ripening, and postharvest stages, changes in plant tissue composition significantly influence fruit quality. The balance between soluble solids and acidity is crucial for determining harvest time and processing suitability, particularly for climacteric fruits that continue ripening after harvest. Fruit flavor depends on sugars, organic acids, phenolics, and aromatic compounds, all of which can diminish due to ripening, poor storage, or enzymatic activity. Despite providing essential nutrients and antioxidants, fruits and vegetables often suffer postharvest losses caused by physical damage, inadequate storage, or cold sensitivity [\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]. Fruits usually have a higher total soluble solids content during ripening and storage due to a decrease in moisture content and an increase in free sugar accumulation. The polysaccharides present in AVG function as a moisture barrier, thus reducing the amount of water lost from the fruit's surface and delaying the ripening process [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e]. The TSS observed during storage is likely due to increased microbial activity, which facilitates the breakdown of complex carbohydrates into simpler sugar units [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Yousuf and Srivastava (2021) \u003csup\u003e45\u003c/sup\u003e also observed a similar increase in TSS in arils treated with flaxseed gum and lemongrass essential oil. Enhancing the guar gum coating with Mentha piperita L. essential oil and increasing the amounts of guar gum and essential oil help to maintain TSS values by creating a modified atmosphere, reducing the respiration rate, and possibly affecting the fruit's metabolic processes through the action of the essential oil[\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe main cause of TA in fruits is the existence of organic acids.. As these acids are metabolized during respiration, a gradual decline in TA is typically observed throughout storage [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e, \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. This reduction occurs because organic acids are utilized as energy substrates during fruit ripening and senescence, supporting metabolic processes through the tricarboxylic acid cycle [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eVitamin C, Phenolic, and Flavonoids content\u003c/strong\u003e\u003cp\u003eVitamin C content declined over time in all groups, with the control showing the greatest decrease; however, treatments notably slowed this degradation, enhancing antioxidant retention. Specifically, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 ppm\u003c/sub\u003e increased vitamin C by 54% by 90 days compared to day 1. Similarly, phenol and flavonoid levels decreased during storage time but remained higher in treated samples, contributing to improved antioxidant activity and extended storage life. On day 90, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e500 and 1000 ppm\u003c/sub\u003e boosted phenolic and flavonoid contents by 40% and 52%, respectively, relative to day 1. Vitamin C (Vit C) and phenolic compounds (TPC) were likely positively correlated with coated treatments, suggesting a protective role of edible coatings in preserving antioxidant compounds.\u003c/p\u003e\u003c/p\u003e\u003cp\u003eVitamin C is an important measure of a fruit\u0026rsquo;s nutritional value because it acts as a powerful antioxidant [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e]. The primary cause of ascorbic acid reduction is oxidation, as this vitamin is susceptible to oxidative reactions in the presence of oxygen [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e]. Non-enzymatic antioxidants like phenolic and flavonoid compounds are essential for strengthening fruits' antioxidant defenses against oxidative stress during ripening[\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e]. By scavenging free radicals and stopping hydrogen peroxide from transforming into additional harmful radicals, these bioactive compounds help maintain the quality of fruit[\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e47\u003c/span\u003e]. It is well known that essential oils extracted from medinical plants increase the activity of the enzyme phenylalanine ammonia-lyase (PAL), which in turn promotes the synthesis of phenolic compounds. Additionally, essential oils themselves possess antioxidant properties mainly due to their phenolic and flavonoid content. By combating free radicals and maintaining the fruit\u0026rsquo;s natural antioxidant levels, these compounds contribute to better fruit quality and increased resistance to oxidative stress [\u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e]. Studies have demonstrated that applying AVG on pineapples and oranges slows down the loss of ascorbic acid and inhibits its oxidation by limiting oxygen penetration into the fruit. However, it is notable that using high concentrations of the gel significantly decreased the ascorbic acid content, probably because elevated internal CO₂ levels within the fruit promote the breakdown of ascorbic acid [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e]. Therefore, edible coatings made from AVG combined with plant essential oils present an effective strategy to prolong fruit storage life and maintain quality during storage time.\u003c/p\u003e\n\u003ch3\u003eAntioxidant Activity and Oxidative Stress Markers (ROS, CAT, MDA)\u003c/h3\u003e\n\u003cp\u003eDuring storage time, ROS levels rose across all samples during storage time, but treated groups showed significantly lower ROS accumulation, demonstrating the protective effect of treatments against oxidative damage. While catalase (CAT) activity generally declined over time, treated samples maintained higher CAT levels, reflecting enhanced enzymatic defense. AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e increased CAT activity by 20% compared to day 1 on day 90. Particularly in the control group, MDA levels and proline content rose, suggesting increased oxidative stress. However, treatments significantly reduced MDA accumulation and moderated proline increases. Specifically, AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e reduced MDA levels and proline by 53% and 18%, respectively, by day 90.\u003c/p\u003e\u003cp\u003eReactive oxygen free radicals can be eliminated during fruit aging by using vitamin C, POD, and CAT to effectively stop membrane lipid peroxidation. Fruit storability may be impacted by the concentrations of antioxidant chemicals and the activity of antioxidant enzymes[\u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e]. According to recent studies, AVG coatings play a significant part in strengthening fruits' antioxidant defense systems during storage time. AVG application, for instance, dramatically raised the activity of important antioxidant enzymes, such as catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX), while simultaneously lowering levels of reactive oxygen species (ROS), such as hydrogen peroxide (H2O₂) and malondialdehyde (MDA), according to a study on guava fruit[\u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e50\u003c/span\u003e]. AVG coatings also helped maintain increased levels of CAT and peroxidase (POD) activity after a 20-day storage period at room temperature, according to a study on persimmon fruit. By day 20, coated fruits showed CAT activity approximately 1.25 times and POD activity 1.43 times greater than uncoated samples [\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e51\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eProline (Osmolyte compound)\u003c/strong\u003e\u003cp\u003eAdditionally, proline, an essential natural osmolyte and antioxidant is essential in stabilizing enzymatic activity and protecting cellular components from oxidative damage. Beyond its role in osmotic regulation, proline acts as a protective agent under oxidative stress by supporting enzymes such as CAT and POD [\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e51\u003c/span\u003e, \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e]. Overall, these studies support the conclusion that AVG coatings not only enhance antioxidant enzyme function and reduce ROS accumulation but also help preserve fruit quality by reducing oxidative stress during storage time.\u003c/p\u003e\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eProtein Content\u003c/strong\u003e\u003cp\u003eStorage generally leads to protein degradation; however, treated samples showed better protein preservation. AVG\u003csub\u003e25%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e led to a 22% increase in protein content by day 60 compared to day 1. This may be due to AVG's protective effects on structural proteins and enzymes, minimizing oxidative breakdown [\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e53\u003c/span\u003e]. However, a decline in protein content was observed in the fourth month, which appears to be related to increased oxidative stress during storage that activates endogenous proteolytic enzymes, leading to protein degradation; proteomic studies on kiwifruit have shown that postharvest metabolic pathways associated with sugar and amino acid catabolism become more active, correlating with protein changes in the fruit [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e].\u003c/p\u003e\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThis study demonstrated how kiwifruit quality may be successfully maintained over a three-month storage period by incorporating AVG and peppermint essential oil into a biodegradable edible covering. The treatment reduced spoilage and oxidative damage, while enhancing nutritional content and maintaining the fruit\u0026rsquo;s physicochemical properties during refrigerated storage time. Among the tested formulations, the AVG\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e coating was most effective. This natural, environmentally friendly method offers a viable substitute for artificial preservatives and has great promise for the commercial postharvest handling of climacteric fruits, such as kiwifruit. To expand their application, future studies should look at how these organic, biodegradable coatings affect a greater range of climacteric and non-climacteric fruits. Incorporating advanced technologies such as nanoencapsulation of active ingredients may further improve the coatings\u0026rsquo; effectiveness and durability. The current focus is on using natural, environmentally friendly compounds as safer, effective alternatives to synthetic preservatives, supporting fruit quality, consumer health, and environmental sustainability. Integrating these methods with modern technology could greatly advance postharvest fruit handling.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor Contributions\u003c/strong\u003e: \u003cstrong\u003eA.S.\u003c/strong\u003e was responsible for conceptualizing and designing the experiments, laying the foundation for the research. \u003cstrong\u003eA.K.\u003c/strong\u003e handled the practical execution of the experiments, ensuring they were carried out according to the planned design. \u003cstrong\u003eS.A.\u003c/strong\u003e conducted the data analysis, interpreting the results and deriving key insights. The drafting and proofreading of the main manuscript were performed by \u003cstrong\u003eS.A.\u003c/strong\u003e and \u003cstrong\u003eF.S.\u003c/strong\u003e, who collaborated to ensure clarity and accuracy. All authors reviewed the final manuscript and approved it for publication, indicating their agreement with the content and findings presented in the study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgments:\u003c/strong\u003e This work was supported by the University of Jiroft.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for publication:\u003c/strong\u003e All authors approved this manuscript before submission.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflicts of interest:\u003c/strong\u003e The authors do not have any conflicts of interests or competing interests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability:\u003c/strong\u003e The data used in this study is openly available, and the data used are available upon request from the corresponding authors.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompliance with ethical standards:\u003c/strong\u003e This article does not contain any studies involving animals or human participants as research subjects.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgments:\u003c/strong\u003e A small portion of the laboratory costs of this article were funded by a grant from the first author\u0026nbsp;(Grant Number: 2826-03-01-316226). \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research received no external funding.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eLin, M. \u003cem\u003eet al.\u003c/em\u003e Eco-friendly managements and molecular mechanisms for improving postharvest quality and extending shelf life of kiwifruit: A review. \u003cem\u003eInt J Biol Macromol\u003c/em\u003e \u003cstrong\u003e257,\u003c/strong\u003e 128450 (2024).\u003c/li\u003e\n\u003cli\u003eLi, X., Zeng, S., Liu, J., Wang, Y. \u0026amp; Sui, Y. Introduction and multiplex management strategies of postharvest fungal diseases of kiwifruit: A review. \u003cem\u003eBiological Control\u003c/em\u003e \u003cstrong\u003e176,\u003c/strong\u003e 105096 (2022).\u003c/li\u003e\n\u003cli\u003eLiu, N., Chen, Y., Yang, C., Zhang, P. \u0026amp; Xie, G. Ripening and ethylene production affected by 1-MCP in different parts of kiwifruit during postharvest storage. \u003cem\u003eInt J Food Prop\u003c/em\u003e \u003cstrong\u003e24,\u003c/strong\u003e 1011\u0026ndash;1021 (2021).\u003c/li\u003e\n\u003cli\u003eJu, J. \u003cem\u003eet al.\u003c/em\u003e Application of essential oil as a sustained release preparation in food packaging. \u003cem\u003eTrends Food Sci Technol\u003c/em\u003e \u003cstrong\u003e92,\u003c/strong\u003e 22\u0026ndash;32 (2019).\u003c/li\u003e\n\u003cli\u003eAli, S. \u003cem\u003eet al.\u003c/em\u003e \u003cem\u003eAloe vera gel\u003c/em\u003e coating delays postharvest browning and maintains quality of harvested litchi fruit. \u003cem\u003ePostharvest Biol Technol\u003c/em\u003e \u003cstrong\u003e157,\u003c/strong\u003e 110960 (2019).\u003c/li\u003e\n\u003cli\u003eAli, S. \u003cem\u003eet al.\u003c/em\u003e Effect of pre‐storage ascorbic acid and \u003cem\u003eAloe vera gel\u003c/em\u003e coating application on enzymatic browning and quality of lotus root slices. \u003cem\u003eJ Food Biochem\u003c/em\u003e \u003cstrong\u003e44,\u003c/strong\u003e e13136 (2020).\u003c/li\u003e\n\u003cli\u003eMendy, T. K., Misran, A., Mahmud, T. M. M. \u0026amp; Ismail, S. I. Antifungal properties of \u003cem\u003eAloe vera\u003c/em\u003e through in vitro and in vivo screening against postharvest pathogens of papaya fruit. \u003cem\u003eSci Hortic\u003c/em\u003e \u003cstrong\u003e257,\u003c/strong\u003e 108767 (2019).\u003c/li\u003e\n\u003cli\u003ePimsorn, O., Kramchote, S. \u0026amp; Suwor, P. Effects of \u003cem\u003eAloe vera gel\u003c/em\u003e coating on quality and shelf life of lime (\u003cem\u003eCitrus aurantifolia\u003c/em\u003e) fruit during ambient storage. \u003cem\u003eHort J\u003c/em\u003e \u003cstrong\u003e91,\u003c/strong\u003e 416\u0026ndash;423 (2022).\u003c/li\u003e\n\u003cli\u003eQu, T. \u003cem\u003eet al.\u003c/em\u003e Effect of peppermint oil on the storage quality of white button mushrooms (\u003cem\u003eAgaricus bisporus\u003c/em\u003e). \u003cem\u003eFood Bioproc Tech\u003c/em\u003e \u003cstrong\u003e13,\u003c/strong\u003e 404\u0026ndash;418 (2020).\u003c/li\u003e\n\u003cli\u003eBashir, O. \u003cem\u003eet al.\u003c/em\u003e Development, characterization and use of rosemary essential oil loaded water-chestnut starch based nanoemulsion coatings for enhancing post-harvest quality of apples var. Golden delicious. \u003cem\u003eCurr Res Food Sci\u003c/em\u003e \u003cstrong\u003e7,\u003c/strong\u003e 100570 (2023).\u003c/li\u003e\n\u003cli\u003eShahdadi, F., Seyyedi, A., \u0026amp; Fathi, Sh. Effect of \u003cem\u003eAloe vera\u003c/em\u003e Gel and Lemon (\u003cem\u003eCitrus aurantifolia\u003c/em\u003e) Peel Essential Oil on Qualitative Characteristics of Apricot (\u003cem\u003ePrunus armeniaca\u003c/em\u003e) Fruit During Storage. \u003cem\u003eJournal of Innovation in Food Science and Technology\u003c/em\u003e 16, 163\u0026shy;\u0026shy;\u0026ndash;176 (2024).\u003c/li\u003e\n\u003cli\u003eDong, F. \u0026amp; Wang, X. Guar gum and ginseng extract coatings maintain the quality of sweet cherry. \u003cem\u003eLwt\u003c/em\u003e \u003cstrong\u003e89,\u003c/strong\u003e 117\u0026ndash;122 (2018).\u003c/li\u003e\n\u003cli\u003eVargas, M., Albors, A., Chiralt, A. \u0026amp; Gonz\u0026aacute;lez-Mart\u0026iacute;nez, C. Quality of cold-stored strawberries as affected by chitosan\u0026ndash;oleic acid edible coatings. \u003cem\u003ePostharvest Biol Technol\u003c/em\u003e \u003cstrong\u003e41,\u003c/strong\u003e 164\u0026ndash;171 (2006).\u003c/li\u003e\n\u003cli\u003eNoshirvani, N., Alimari, I. \u0026amp; Mantashloo, H. Impact of carboxymethyl cellulose coating embedded with oregano and rosemary essential oils to improve the post-harvest quality of fresh strawberries. \u003cem\u003eJournal of Food Measurement and Characterization\u003c/em\u003e \u003cstrong\u003e17,\u003c/strong\u003e 5440\u0026ndash;5454 (2023).\u003c/li\u003e\n\u003cli\u003eSeyedi, A. \u0026amp; Afsharipour, S. Evaluation of some morphological, biochemical and antioxidant properties of some mandarin cultivars. \u003cem\u003eResearch in Pomology\u003c/em\u003e \u003cstrong\u003e4,\u003c/strong\u003e 29\u0026ndash;42 (2019).\u003c/li\u003e\n\u003cli\u003eSoland, S. F. \u0026amp; Laima, S. K. Phenolics and cold tolerance of \u003cem\u003eBrassica napus\u003c/em\u003e. \u003cem\u003ePlant Agriculture\u003c/em\u003e \u003cstrong\u003e1,\u003c/strong\u003e 1\u0026ndash;5 (1999).\u003c/li\u003e\n\u003cli\u003eChang, C.-C., Yang, M.-H., Wen, H.-M. \u0026amp; Chern, J.-C. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. \u003cem\u003eJ Food Drug Anal\u003c/em\u003e \u003cstrong\u003e10,\u003c/strong\u003e (2002).\u003c/li\u003e\n\u003cli\u003eTirani, M. M. \u0026amp; Haghjou, M. M. Reactive oxygen species (ROS), total antioxidant capacity (AOC) and malondialdehyde (MDA) make a triangle in evaluation of zinc stress extension. \u003cem\u003eJAPS: Journal of Animal \u0026amp; Plant Sciences\u003c/em\u003e \u003cstrong\u003e29,\u003c/strong\u003e (2019).\u003c/li\u003e\n\u003cli\u003eXu, F. \u003cem\u003eet al.\u003c/em\u003e Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit. \u003cem\u003eFood Chem\u003c/em\u003e \u003cstrong\u003e288,\u003c/strong\u003e 201\u0026ndash;207 (2019).\u003c/li\u003e\n\u003cli\u003eCarillo, P. \u0026amp; Gibon, Y. Protocol: Extraction and determination of proline. \u003cem\u003ePrometheusWiki\u003c/em\u003e \u003cstrong\u003e2011,\u003c/strong\u003e 1\u0026ndash;5 (2011).\u003c/li\u003e\n\u003cli\u003eBradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. \u003cem\u003eAnal Biochem\u003c/em\u003e \u003cstrong\u003e72,\u003c/strong\u003e 248\u0026ndash;254 (1976).\u003c/li\u003e\n\u003cli\u003eUl Hasan, M. \u003cem\u003eet al.\u003c/em\u003e Postharvest \u003cem\u003eAloe vera gel\u003c/em\u003e coating application maintains the quality of harvested green chilies during cold storage. \u003cem\u003eJ Food Biochem\u003c/em\u003e \u003cstrong\u003e45,\u003c/strong\u003e e13682 (2021).\u003c/li\u003e\n\u003cli\u003eLufu, R., Ambaw, A. \u0026amp; Opara, U. L. Water loss of fresh fruit: Influencing pre-harvest, harvest and postharvest factors. \u003cem\u003eSci Hortic\u003c/em\u003e \u003cstrong\u003e272,\u003c/strong\u003e 109519 (2020).\u003c/li\u003e\n\u003cli\u003eBaskar, C., Nesakumar, N., Kesavan, S., Rayappan, J. B. B. \u0026amp; Alwarappan, S. ATR-FTIR as a versatile analytical tool for the rapid determination of storage life of fresh Agaricus bisporus via its moisture content. \u003cem\u003ePostharvest Biol Technol\u003c/em\u003e \u003cstrong\u003e154,\u003c/strong\u003e 159\u0026ndash;168 (2019).\u003c/li\u003e\n\u003cli\u003eDarwish, O. S. \u003cem\u003eet al.\u003c/em\u003e Pre-harvest application of salicylic acid, abscisic acid, and methyl jasmonate conserve bioactive compounds of strawberry fruits during refrigerated storage. \u003cem\u003eHorticulturae\u003c/em\u003e \u003cstrong\u003e7,\u003c/strong\u003e 568 (2021).\u003c/li\u003e\n\u003cli\u003eKhaliq, G., Ramzan, M. \u0026amp; Baloch, A. H. Effect of \u003cem\u003eAloe vera gel\u003c/em\u003e coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage. \u003cem\u003eFood Chem\u003c/em\u003e \u003cstrong\u003e286,\u003c/strong\u003e 346\u0026ndash;353 (2019).\u003c/li\u003e\n\u003cli\u003eRehman, M. A. \u003cem\u003eet al.\u003c/em\u003e Postharvest Application of \u003cem\u003eAloe Vera gel\u003c/em\u003e improved shelf life and quality of strawberry (\u003cem\u003eFragaria\u003c/em\u003e x \u003cem\u003eananassa\u003c/em\u003e Duch.). \u003cem\u003eEmirates Journal of Food \u0026amp; Agriculture (EJFA)\u003c/em\u003e \u003cstrong\u003e34,\u003c/strong\u003e (2022).\u003c/li\u003e\n\u003cli\u003eHassan, H. S. \u003cem\u003eet al.\u003c/em\u003e Assessing the use of aloe vera gel alone and in combination with lemongrass essential oil as a coating material for strawberry fruits: HPLC and EDX analyses. \u003cem\u003eCoatings\u003c/em\u003e \u003cstrong\u003e12,\u003c/strong\u003e 489 (2022).\u003c/li\u003e\n\u003cli\u003eIzadi, A., Dehestani-Ardakani, M., Meftahizadeh, H., Gholamnezhad, J. \u0026amp; Hatami, M. Edible coatings based on guar gum and peppermint essential oil alter the quality enhancement of \u003cem\u003eZagh pomegranate\u003c/em\u003e arils during the postharvest supply chain. \u003cem\u003eBiomass Convers Biorefin\u003c/em\u003e \u003cstrong\u003e15,\u003c/strong\u003e 243\u0026ndash;254 (2025).\u003c/li\u003e\n\u003cli\u003eHasheminejad, N. \u0026amp; Khodaiyan, F. The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils. \u003cem\u003eFood Chem\u003c/em\u003e \u003cstrong\u003e309,\u003c/strong\u003e 125520 (2020).\u003c/li\u003e\n\u003cli\u003eXylia, P., Botsaris, G., Chrysargyris, A., Skandamis, P. \u0026amp; Tzortzakis, N. Variation of microbial load and biochemical activity of ready-to-eat salads in \u003cem\u003eCyprus\u003c/em\u003e as affected by vegetable type, season, and producer. \u003cem\u003eFood Microbiol\u003c/em\u003e \u003cstrong\u003e83,\u003c/strong\u003e 200\u0026ndash;210 (2019).\u003c/li\u003e\n\u003cli\u003eNamiota, M. \u0026amp; Bonikowski, R. The current state of knowledge about essential oil fumigation for quality of crops during postharvest. \u003cem\u003eInt J Mol Sci\u003c/em\u003e \u003cstrong\u003e22,\u003c/strong\u003e 13351 (2021).\u003c/li\u003e\n\u003cli\u003eNaeem, A., Abbas, T., Ali, T. M. \u0026amp; Hasnain, A. Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage. \u003cem\u003eInt J Biol Macromol\u003c/em\u003e \u003cstrong\u003e113,\u003c/strong\u003e 403\u0026ndash;410 (2018).\u003c/li\u003e\n\u003cli\u003eMaroufi, L. Y., Tabibiazar, M., Ghorbani, M. \u0026amp; Jahanban-Esfahlan, A. Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application. \u003cem\u003eInt J Biol Macromol\u003c/em\u003e \u003cstrong\u003e187,\u003c/strong\u003e 179\u0026ndash;188 (2021).\u003c/li\u003e\n\u003cli\u003eNajmi, Z. \u003cem\u003eet al.\u003c/em\u003e Screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf life. \u003cem\u003eFoods\u003c/em\u003e \u003cstrong\u003e12,\u003c/strong\u003e 332 (2023).\u003c/li\u003e\n\u003cli\u003eVeras, F. H. C. \u003cem\u003eet al.\u003c/em\u003e POST-HARVEST CONSERVATION OF \u0026ldquo;PIONEIRA\u0026rdquo; BANANA (\u003cem\u003eMusa\u003c/em\u003e spp.) USING BABA\u0026Ccedil;U COCONUT OIL. \u003cem\u003eRevista Ci\u0026ecirc;ncia Agr\u0026iacute;cola\u003c/em\u003e \u003cstrong\u003e18,\u003c/strong\u003e 1\u0026ndash;9 (2020).\u003c/li\u003e\n\u003cli\u003edos Passos Braga, S. \u003cem\u003eet al.\u003c/em\u003e Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (\u003cem\u003eCarica papaya\u003c/em\u003e L.). \u003cem\u003eInnovative Food Science \u0026amp; Emerging Technologies\u003c/em\u003e \u003cstrong\u003e65,\u003c/strong\u003e 102472 (2020).\u003c/li\u003e\n\u003cli\u003eZiedan, E. S. H., El Zahaby, H. M., Maswada, H. F. \u0026amp; Zoeir, H. A. Agar-agar a promising edible coating agent for management of postharvest diseases and improving banana fruit quality. \u003cem\u003eJ Plant Prot Res\u003c/em\u003e \u003cstrong\u003e58,\u003c/strong\u003e (2018).\u003c/li\u003e\n\u003cli\u003ePamungkas, A., Siregar, Z. A., Sedayu, B. B., Fauzi, A. \u0026amp; Novianto, T. D. A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas (\u003cem\u003eMusa acuminata\u003c/em\u003e cavendish). \u003cem\u003eJurnal Ilmiah Rekayasa Pertanian dan Biosistem\u003c/em\u003e \u003cstrong\u003e11,\u003c/strong\u003e 232\u0026ndash;245 (2023).\u003c/li\u003e\n\u003cli\u003eGiannakourou, M. C. \u0026amp; Tsironi, T. N. Application of processing and packaging hurdles for fresh-cut fruits and vegetables preservation. \u003cem\u003eFoods\u003c/em\u003e \u003cstrong\u003e10,\u003c/strong\u003e 830 (2021).\u003c/li\u003e\n\u003cli\u003eRab, A. Aloe vera gel coating retains persimmon fruit (\u003cem\u003eDiospyros kaki\u003c/em\u003e) quality during storage at room temperature. \u003cem\u003eSarhad Journal of Agriculture\u003c/em\u003e (2020).\u003c/li\u003e\n\u003cli\u003eJan, I., Rab, A. \u0026amp; Sajid, M. INFLUENCE OF CALCIUM CHLORIDE ON STORABILITY AND QUALITY OF APPLE FRUITS. \u003cem\u003ePak J Agric Sci\u003c/em\u003e \u003cstrong\u003e52,\u003c/strong\u003e (2015).\u003c/li\u003e\n\u003cli\u003eDuarte, L. G. R., Ferreira, N. C. A., Fiocco, A. C. T. R. \u0026amp; Picone, C. S. F. Lactoferrin-chitosan-TPP nanoparticles: Antibacterial action and extension of strawberry shelf-life. \u003cem\u003eFood Bioproc Tech\u003c/em\u003e \u003cstrong\u003e16,\u003c/strong\u003e 135\u0026ndash;148 (2023).\u003c/li\u003e\n\u003cli\u003eChen, H., Lin, H., Jiang, X., Lin, M. \u0026amp; Fan, Z. Amelioration of chilling injury and enhancement of quality maintenance in cold-stored guava fruit by melatonin treatment. \u003cem\u003eFood Chem X\u003c/em\u003e \u003cstrong\u003e14,\u003c/strong\u003e 100297 (2022).\u003c/li\u003e\n\u003cli\u003eElmenofy, H. M., Tolba, N. M. \u0026amp; Salama, A.-M. Maintain The Quality of Winter Guava (\u003cem\u003ePsidium guajava\u003c/em\u003e L.) Fruits By Post-Harvest Application of Melatonin and Methyl Jasmonate Under Vacuum-Packaged and Low-Temperature Storage. \u003cem\u003eJournal of Sustainable Agricultural Sciences\u003c/em\u003e \u003cstrong\u003e50,\u003c/strong\u003e 47\u0026ndash;68 (2024).\u003c/li\u003e\n\u003cli\u003eMiao, A. O. \u0026amp; Jian, M. Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage. \u003cem\u003eJ Integr Agric\u003c/em\u003e \u003cstrong\u003e21,\u003c/strong\u003e 3669\u0026ndash;3683 (2022).\u003c/li\u003e\n\u003cli\u003eGao, Y. \u003cem\u003eet al.\u003c/em\u003e Quality and biochemical changes of navel orange fruits during storage as affected by cinnamaldehyde-chitosan coating. \u003cem\u003eSci Hortic\u003c/em\u003e \u003cstrong\u003e239,\u003c/strong\u003e 80\u0026ndash;86 (2018).\u003c/li\u003e\n\u003cli\u003eMurmu, S. B. \u0026amp; Mishra, H. N. The effect of edible coating based on \u003cem\u003eArabic gum\u003c/em\u003e, sodium caseinate and essential oil of cinnamon and lemon grass on guava. \u003cem\u003eFood Chem\u003c/em\u003e \u003cstrong\u003e245,\u003c/strong\u003e 820\u0026ndash;828 (2018).\u003c/li\u003e\n\u003cli\u003eHui, L. \u003cem\u003eet al.\u003c/em\u003e Postharvest short-time partial dehydration extends shelf-life and improves the quality of Actinidia arguta during low temperature storage. \u003cem\u003eJournal of Future Foods\u003c/em\u003e \u003cstrong\u003e5,\u003c/strong\u003e 200\u0026ndash;207 (2025).\u003c/li\u003e\n\u003cli\u003eSaleem, M. S. \u003cem\u003eet al.\u003c/em\u003e \u003cem\u003eAloe vera gel\u003c/em\u003e coating delays softening and maintains quality of stored persimmon (\u003cem\u003eDiospyros kaki\u003c/em\u003e Thunb.) Fruits. \u003cem\u003eJ Food Sci Technol\u003c/em\u003e \u003cstrong\u003e59,\u003c/strong\u003e 3296\u0026ndash;3306 (2022).\u003c/li\u003e\n\u003cli\u003eHasan, M. U. \u003cem\u003eet al.\u003c/em\u003e Potential of \u003cem\u003eAloe vera gel\u003c/em\u003e coating for storage life extension and quality conservation of fruits and vegetables: An overview. \u003cem\u003eJ Food Biochem\u003c/em\u003e \u003cstrong\u003e45,\u003c/strong\u003e e13640 (2021).\u003c/li\u003e\n\u003cli\u003eZulfiqar, F. \u0026amp; Ashraf, M. Proline alleviates abiotic stress induced oxidative stress in plants. \u003cem\u003eJ Plant Growth Regul\u003c/em\u003e \u003cstrong\u003e42,\u003c/strong\u003e 4629\u0026ndash;4651 (2023).\u003c/li\u003e\n\u003cli\u003eSharma, P., Jha, A. B., Dubey, R. S. \u0026amp; Pessarakli, M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. \u003cem\u003eJ Bot\u003c/em\u003e \u003cstrong\u003e2012,\u003c/strong\u003e 217037 (2012).\u003c/li\u003e\n\u003cli\u003eSalzano, A. M. \u003cem\u003eet al.\u003c/em\u003e Unveiling kiwifruit metabolite and protein changes in the course of postharvest cold storage. \u003cem\u003eFront Plant Sci\u003c/em\u003e \u003cstrong\u003e10,\u003c/strong\u003e 71 (2019).\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Aloe vera gel, Edible coating, Kiwifruit, Peppermint essential oil, Postharvest","lastPublishedDoi":"10.21203/rs.3.rs-7579977/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7579977/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eFor 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\u003csub\u003e50%\u003c/sub\u003e-Es\u003csub\u003e1000 ppm\u003c/sub\u003e. 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.\u003c/p\u003e","manuscriptTitle":"Natural coatings for better storage of kiwifruit: a composite of Aloe vera gel and peppermint essential oil","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-02 09:24:02","doi":"10.21203/rs.3.rs-7579977/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-10-06T18:58:43+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-10-05T15:23:50+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-29T12:31:09+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"184042328376436588120652025446441665965","date":"2025-09-29T10:48:39+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-23T15:51:34+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"141540799467364261211246873304675536144","date":"2025-09-23T14:34:42+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"175031248196001122507858350757578741216","date":"2025-09-20T20:31:40+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-09-20T16:01:13+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2025-09-18T07:42:07+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-09-16T06:21:07+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-09-13T09:18:18+00:00","index":"","fulltext":""},{"type":"submitted","content":"Scientific Reports","date":"2025-09-10T07:25:56+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"1656e5a5-de2a-4b28-8900-573d4c53c7c3","owner":[],"postedDate":"October 2nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[{"id":55592364,"name":"Biological sciences/Biochemistry"},{"id":55592365,"name":"Biological sciences/Biotechnology"},{"id":55592366,"name":"Physical sciences/Chemistry"},{"id":55592367,"name":"Biological sciences/Plant sciences"}],"tags":[],"updatedAt":"2026-02-02T16:06:11+00:00","versionOfRecord":{"articleIdentity":"rs-7579977","link":"https://doi.org/10.1038/s41598-026-37376-3","journal":{"identity":"scientific-reports","isVorOnly":false,"title":"Scientific Reports"},"publishedOn":"2026-01-30 15:59:29","publishedOnDateReadable":"January 30th, 2026"},"versionCreatedAt":"2025-10-02 09:24:02","video":"","vorDoi":"10.1038/s41598-026-37376-3","vorDoiUrl":"https://doi.org/10.1038/s41598-026-37376-3","workflowStages":[]},"version":"v1","identity":"rs-7579977","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7579977","identity":"rs-7579977","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}