Enhancing fruit quality and extending shelf life of Ber (Ziziphus mauritiana Lamk.) with edible coatings

• 2 % corn starch + 2 % aloe vera gel coating extended ber fruit shelf life at room temperature. • Coated fruits had reduced weight loss and better firmness retention. • Slower ripening observed with improved control of pH, acidity, and TSS. • Higher retention of ascorbic acid, phenolics, and anthocyanins. • PME and PG enzyme activities were suppressed, maintaining texture. • A safe, eco-friendly, and low-cost alternative to chemical coatings. Ber ( Ziziphus mauritiana Lamk.) is a nutrient-rich fruit with notable antioxidants but has a short postharvest life of only 3–4 days at ambient temperature. This study examined the impact of edible coatings on extending ber shelf life under room-temperature storage. Fruits at commercial ripeness were coated with varying concentrations of cornstarch (1 % and 2 %) and aloe vera gel (1 % and 2 %), including combinations, and stored for 15 days at 15–20 °C and 65–75 % RH. Physicochemical attributes, bioactive compounds, and enzymatic activities were assessed at regular intervals. The combined 2 % cornstarch + 2 % aloe vera gel coating (T7) reduced physiological weight loss by approximately 22 % compared to the control, maintained firmness about 16 % higher, and slowed pH increase while preserving titratable acidity by over 12 % more than uncoated fruits. T 7 also retained around 15 % more ascorbic acid, 12 % more anthocyanins, and 4 % more phenolics, while limiting PME and PG enzyme activity increases by over 20 %. These results indicate that cornstarch-aloe vera edible coatings can significantly delay ripening, preserve nutritional quality, and extend ber shelf life during ambient storage.