The materials will depend on the desired properties such good oxygen barrier or specific mechanical strength. There has thus been an increased interest in using Aloe Vera gel as an edible coating material for fruits. Aloe vera gel based edible coating have been reported to prolong the shelf life and delay senescence in sweet cherry and table grapes. It has capabilities to prevent moisture loss and softening decrease, control respiration and senescence rate, delay oxidative browning and reduce microorganism proliferation. You can also use the leaves of Tectona grandis for its antibacterial and antifungal properties. The other is Euphorbia antisyphilitica (candedilla), Indonesian wax ginger, Cerbera manghas L. (sea mango/bintaro), etc.

I agree with Kurniawan Eko Saputro for using Aloe Vera gel as an edible coating material. I have used for lime to extend the shelf and found less browning and microbial attack with increase in shelf lime

Dear Mr Kurniawan, thank you for the information. Further, do you have any information regarding the characteristic of aloe vera that we may use as a edible coating?