Aloe vera and chitosan coating, an eco-friendly and sustainable approach to reduce postharvest loss of figs (Ficus carica)

Fresh figs are highly nutritious and cherished worldwide due to their attractive appearance, nutrient abundance, and delicious flavor. They are mostly commercialized in dry form because fresh fruits are extremely perishable and require careful postharvest handling. Physical damage or bruises can reduce their quality by making them more susceptible to bacterial and fungal infections. Due to this, huge postharvest losses occur that hinder the progress of various FAO sustainability goals related to food safety and security. To overcome this problem, new innovative strategies are required. The current study employed eco-friendly postharvest treatments containing Aloe vera and chitosan in different combinations on fresh fig fruits harvested from the greenhouse to investigate various physical and physiological parameters during cold storage (4±1°C, 85-90% RH) for 21 days. Overall, the treatments have enhanced the shelf life and quality of the fruits among them 1% chitosan + 50% Aloe vera (75:25, v/v) significantly reduced the bacterial and fungal population and preserved the total phenolic content, total flavonoid content, and antioxidant capacity of fig fruits as compared to the control until 21 days of cold storage. Therefore, this study indicated that potential treatments can be utilized as a promising approach at a large scale for improving fig fruits’ quality and shelf life by reducing the growth of unwanted microorganisms that are a major concern of food safety. Also, the application of Aloe vera and chitosan is a sustainable strategy to prevent postharvest loss and this approach can be extended to other fruits.