Physiochemical Analysis of Manilkara zapota (Sapota) Coated with Aloe Vera Gel and Enriched with Ajwain and Oregano Essential Oils

Abstract

Sapota is a significant climacteric fruit with a limited shelf life. Therefore, it is necessary to employ the specific treatments that could prolong the shelf life and preserve the quality of sapota fruits. The current research compared the effect of aloe vera gel (AV) 100%, AV 100% + 5 µL/20 mL ajwain oil (AV + AO), and AV 100% + 5 µL/20 mL oregano oil (AV + OO) on sapota fruits at ambient temperature. Commercial fungicide (carbendazim)-treated (CT) fruits were also investigated. The CT-treated and the combined treatments of AV 100% + 5 µL AO and AV 100% + 5 µL OO considerably reduced the decay incidence and weight loss in sapota fruits. Additionally, the CT-treated, AV 100% + 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits have higher titratable acidity, ascorbic acid, total soluble solids, and phenol, flavonoid, and antioxidant contents than the AV 100% and control fruits. The outcome of this study showed that the CT-treated, AV 100%+ 5 µL AO-treated, and AV 100% + 5 µL OO-treated fruits maintained the overall attributes of sapota fruits. Therefore, in the future, the combination of AV 100% + 5 µL AO and AV 100% + 5 µL OO coatings could be a promising substitute for commercial fungicide to treat sapota fruits.

1. Introduction

Sapodilla (Manilkara zapota L.) belongs to the Sapotaceae family, and it is a well-known fruit in India. It is known variously as sapota, ciku, chiku, and zapote in different parts of the world [1,2]. Sapota is a tropical fruit and was initially cultivated in Central America and Mexico. However, currently, sapota fruits are cultivated in all tropical parts of the world. India is one of the main producers of sapota, followed by Venezuela, Mexico, and Guatemala. Sapota fruit is a climacteric fruit, which contains various significant nutrients such as polyphenols, sugar, carotenoids, antioxidants, vitamins, minerals, and ascorbic acid. Worldwide, sapota fruit is one of the most highly consumed fruits due to its nutritional properties. However, sapota fruits are extremely perishable in nature, owing to their climacteric characteristic. In addition, the high weight loss and respiration of sapota fruits tend to accelerate the ripening process, which reduces the shelf life of sapota fruits during the commercialization period [3,4]. In addition, the sapota fruit is susceptible to chilling injury at temperatures below 14 °C, where typical indications of chilling injury, including skin pitting and dark-brown patches, occur. Chilling injury is the main restricting element for the long-term marketing and preservation of sapota fruit. However, the average shelf life of sapota fruit at ambient temperature is between 7–9 days [5]. Together with the high ripening or senescence rate, sapota fruits are easily subjected to postharvest spoilage due to environmental conditions, high moisture, and nutrient contents [6]. Commercially, captan, carbendazim, and mancozeb have been utilized on sapota fruits to enhance the shelf life and prevent possible attacks from postharvest pathogens [7]. It is a well-known fact that chemical fungicides affect consumers’ health and the environment [8]. In addition, the usage of chemical fungicides on fruits has significantly contributed to the emergence of resistant pathogenic organisms and increased hazardous residues on the surface of fruits and adversely affects consumer health and the nutritional characteristics of sapota fruit [9]. To maintain the nutritional value of fruit, it is necessary to apply natural, secure, safe, and environmentally friendly methods for postharvest preservation.

The postharvest quality of sapota fruits should be conserved with suitable postharvest methods. Edible coating is believed to be an effective postharvest technique in improving sapota fruits’ shelf life. Edible coatings used on fruits should prevent any microbial attacks or carbon dioxide (CO₂) and water vapor intrusions and oxygen (O₂) gas transmission and, hence, improve the shelf life of fruits [10]. Therefore, natural bioactive and natural components-based edible coatings could be the best course of action in preventing the postharvest quality deterioration of fruits. Aloe vera gel is well known for its medicinal benefits and has a wide range of uses in pharmaceutics, food product, and cosmetics industries. Numerous studies have reported that aloe vera gel has antimicrobial properties and the competence to reduce fruit softening through the defense mechanisms of enzymatic and non-enzymatic systems. In addition to this, aloe vera extract is now widely utilized in edible coatings to improve the postharvest quality of fresh produce such as tomato, cut fruits, strawberries, table grapes, plumps, and fig fruits etc. [11,12,13,14].

In recent years, aloe vera gel has been used increasingly as an edible coating material to improve the shelf life of fresh produce. The use of aloe vera gel as an edible coating material has lessened desiccation and protects the quality of fresh produce during postharvest storage [15,16,17]. Aloe vera gel has various bioactive compounds such as phenolic compounds, glycoproteins, lignin, polysaccharides, saponins, enzymes, amino acids, and vitamins [18]. On the other hand, essential oils (EOs), such as ajwain and oregano, have antimicrobial properties. Various studies have reported that ajwain and oregano essential oils have control over major postharvest pathogens such as Alternaria alternate, Glomerella cingulate, Colletotrichum musae, Botrytis cinerea, Mycosphaerella citri, Geotrichum candidum, Aspergillus niger, Penicillium species, and Rhizopus species, which cause black spot, anthracnose, crown rot, grey mold, greasy spot, sour rot, aspergillus rot, blue mold and rhizopus rot [19,20].

Aloe vera gel and oregano and ajwain essential oils have potential antimicrobial activity against postharvest pathogens. Numerous investigations have been carried out on aloe vera gel as an edible coating material and to the best of our knowledge, there has been no reported study that combined the coating effect of aloe vera gel with oregano and ajwain essential oils on sapota fruits. Therefore, in the present study, aloe vera gel enriched with ajwain and oregano essential oils was investigated for its postharvest shelf-life effects on sapota fruits, through analyses of physicochemical characteristics such as titratable acidity, ascorbic acid content, total soluble solids, firmness, weight loss, decay severity, and sensory phenomena of the coated sapota fruits.

2. Materials and Methods

2.1. Fruit Collection

Pala-variety sapota fruits were transferred from a local orchard (Potheri, Chennai, Tamil Nadu, India) to the Koyambedu market within 6–8 h of harvest. Then, the fresh sapota fruits were procured from the Koyambedu fruit market in Chennai, Tamil Nadu, India. The fruits were chosen based on their lack of visible harm, size uniformity, lack of flaws, and fungal infection. The diameter of the sapota fruits selected for the study was between 5–7 cm, the weight of each sapota fruit was between 60 to 80 g, and the skin and pulp color of the sapota fruits were earthy brown. According to finger feel firmness score 2 (1 = hard, 2 = somewhat soft, just beginning to ripen, and 3 = extremely soft), fruit at the appropriate stage of maturity were chosen. The sapota fruits picked for this investigation remained at a similar ripening stage (with firmness score = 2). In order to remove the latex, the fruits were rinsed with distilled water and dried at room temperature.

2.2. Preparation of Aloe Vera Gel and Treatment Groups

The gel of aloe vera was extracted based on the protocol provided by Khaliq et al. [21]. The outer cortex of the aloe vera gel was removed, the inner gel component was pulverized in a blender, and the gel component was filtered with a 5000 micron sieve to remove the fibrous part. The gel obtained was used for further treatment. The fungicide carbendazim was purchased from sulphur mills limited, Mumbai, India. The oregano (Origanum vulgare) and ajwain (Trachyspermum ammi) essential oils were sourced from Cyrus enterprises, Chennai, Tamil Nadu, India. Then, 5 µL/20 mL of oregano and ajwain oils were individually added into the aloe vera gel and stirred for 15 min in order to obtain an equal blend in the coating process. The fruits without any treatment acted as the control and using the commercial fungicide carbendazim (0.05 g/100 mL) served as a positive control. The treatment of sapota fruits was divided into five groups, viz. (i) control fruits, i.e., without treatment, (ii) aloe vera gel 100% (pure aloe vera gel), (iii) aloe vera gel 100% + 5 µL oregano essential oil, (iv) aloe vera gel 100% + 5 µL ajwain essential oil, and (v) commercial treatment, i.e., the positive control. The essential oil concentration was fixed, based on our yet-to-be-published in vitro study. The sapota fruits were dipped into their respective coating treatments for ten minutes (dipping method) and the fruits were stored at ambient (25 ± 2 °C) temperature and 80%–90% relative humidity (RH). Similar storage conditions were maintained throughout the study period. Samples were taken from six different control, coated, and commercially treated fruits to perform physio- and biochemical parameter analysis. Physical and biological experimental parameter determinations were performed in triplicates.

2.3. Weight Loss

The five groups of sapota fruits were stored at ambient storage conditions (25 ± 2 °C). Sapota fruits were weighed on the initial day of storage for all treatment groups [22]. In addition, the weight loss of fruits was measured on the 7th and 14th days of storage. The differences in weights on the 0th, 7th, and 14th days were noted and the results were denoted as a percentage of the weight loss.

2.4. Firmness of Fruit

The firmness of the sapota fruits was analyzed in three central areas (in the diametric region of the sapota fruits) by a TA-XT texture analyzer (Stable Microsystems Limited, Godalming, UK) with a flat-head cylindrical probe of 2 mm diameter utilized to prick into the fruits [23]. The results are reported in the Newton (N) unit, which denotes the force required to make a hole in the sapota fruits.

2.5. Decay Incidence

The decay incidence or severity or index was studied as determined by Khaliq et al. [24]. The fruit deterioration on the surface of the fruit was assessed by visible fungal growth resulting from natural infection. The following equation was used to determine the fruit decay:

Decay incidence (%) = 100 × ΣAB/CD

(1)

Σ indicates the summation, A represents the degree of decay, B represents the number of fruits at a certain level, C represents the total count of fruits, and D represents the maximum decay level.

2.6. Total Soluble Solids (TSS)

Sapota fruit pulp (~5 g) was mashed. A small amount of the sample was placed on the prism-shaped glass of a refractometer and measurements were taken [13]. The refractometer was standardized with pure water by setting the reading at 0° Brix (°Bx) before obtaining the measurements.

2.7. Titratable Acidity (TA)

Sapota pulp (~5 g) was collected from all treatment groups. The titratable acidity was determined according to the protocol reported by Chettri, et al. [25], with minor changes. The pulp collected pulp was homogenized with a 40 mL of distilled water and the samples were filtered using Whatman filter paper. The filtered sample was titrated against 0.1 M sodium hydroxide (pH 8.0). As an indicator, phenolphthalein (0.1%) was utilized. The test solution color changed to a faint pink color and this was noted as the end point. On a fresh weight basis, the result was represented as a percentile of citric acid per 100 g.

2.8. Ascorbic Acid

Ascorbic acid content determination followed the method of Vishwasrao et al. [26], with some modifications. Fruit pulp (~5 g) was homogenized with 20 mL of 6% (w/v) metaphosphoric acid. The extracted sample was titrated against 0.1 M sodium hydroxide (pH 8.0) and 2,6-dichlorophenolindophenol dye was used as an indicator. During the titration, all the ascorbic acid in the solution was consumed, which caused the solution to remain pink in color.

2.9. Total Phenolic Content

The total phenolic content of sapota was determined by the protocol of Perumal et al. [27]. The sapota fruit samples were extracted by using acetone:water (1:1) on 2 g of sapota fruit pulp. The grounded fruit samples were filtered through a Whatman filter paper and then the filtered fruit sample extract was used for further analysis. Then, 109 µL of Folin–Ciocalteu solution and 9 µL of the fruit sample were mixed. Thereafter, 7.5% (w/v) (7.5 g/100 mL) of 180 µL sodium carbonate was added, and the reaction mixture was kept in the dark at ambient temperature for 60 min. The absorbance was recorded at 760 nm by using a microtiter plate reader (Thermo Scientific, Vantaa, Finland). The experiment was carried out in triplicates. Gallic acid (GA) was used as standard, and the effects are reported as milligrams of GA equivalents per gram (g) weight of sapota fruits.

2.10. Antioxidant Activity

The radical scavenging activity was measured by using 2,2-diphenyl-1-picryhydrazyl (DPPH) according to the protocol of Perumal et al. [27]. Methanol:water (60:40) was used to extract samples from 2 g of sapota fruits. Thereafter, Whatman filter paper was used to filter the fruit samples. Then, 250 µL of DPPH solution (0.1 mM) and 30 µL of the fruit sample extract were added to a microtiter plate. The samples were gently mixed and kept in a dark environment at ambient temperature for 20 min and the absorbance was recorded at a wavelength of 517 nm on a microtiter plate reader (Thermo Scientific, Vantaa, Finland). Ascorbic acid (AA) was used as standard, and the effects were reported as milligrams of AA equivalents per gram (g) weight of sapota fruits. The following equation was used to calculate the DPPH radical scavenging activity:

DPPH scavenging activity (%) = [(control − sample )/control] × 100

(2)

2.11. Total Flavonoid Content

The flavonoid content determination was performed, with slight changes, following the protocol of Sellamuthu et al. [28]. Samples (2 g) were extracted by using methanol and the fruit samples were filtered with Whatman filter paper. Thereafter, 12.5 µL of the extract was mixed with 112.5 µL of distilled water. Afterwards, 7.5 µL of 5% (w/v) sodium nitrite was added. Thereafter, the test samples were kept for 5 min at equilibrium conditions and 15 µL of 10% (w/v) aluminum chloride was added. Then, 50 µL of 1 M sodium hydroxide was added and the mixture was held for 5 min of incubation. Afterwards, the reading at a wavelength of 510 nm was recorded using a microtiter plate reader (Thermo Scientific, Vantaa, Finland). Quercetin (QC) was used as standard, and the effects are reported in milligrams of QC equivalents per gram (g) weight of sapota fruits.

2.12. Sensory Evaluation

The sensory qualities were rated qualitatively by a hedonic rating system of 1–9, with a 1–3 quality rated to be extremely bad, a 3–5 quality as neither good nor bad, a 5–7 quality as fair, and a 7–9 quality rated as extremely good. The following quality aspects were evaluated: texture, flavor, taste, and overall acceptance. A panel of 30 qualified judges of various ages and genders performed these ratings. Each panelist received a random sample of the coated sapota fruits, viz. (i) AV 100%, (ii) AV 100% + 5 µL OO, (iii) AV 100% + 5 µL AO, and (iv) commercial treatment; the control was not included in the sensory analysis and the sample was discarded due to the spoilage of the fruits. Freshwater was supplied for palate rinsing for each distinct treatment sample [29].

2.13. Statistical Analysis

The study employed a fully randomized design (CRD) with three separate replications. The data were collected and represented as the standard error of the mean. Following two-way ANOVA, a Tukey post-hoc test was used to examine the statistical relevance of the mean differences at p < 0.05, by utilizing Statistical Package for the Social Sciences (IBM SPSS, V23, Chicago, IL, USA) software.

3. Results and Discussion

3.1. TAA, TFC, and TPC of Sapota Fruits

Total antioxidant activity (TAA), TFC, and TPC of the sapota fruits were evaluated on the 0th, 7th, and 14th days of storage and the results are depicted in Figure 1. The results showed that, on the 0th day, the TAA, TFC, and TPC of all treated and control fruits remained identical. On the 7th day, TAA, TFC, and TPC of all coated and control fruits increased. However, the TAA, TFC, and TPC of the control and the AV 100%-treated fruits recorded considerable increases compared to the AV 100% + 5 µL AO- and AV 100% + 5 µL OO-coated fruits. The possible reason is that the control and the AV 100%-coated fruits started to ripen more rapidly than the AV 100% + 5 µL AO- and AV 100% + 5 µL OO-coated fruits. However, the TAA, TFC, and TPC values varied during the storage period, and on the 14th day, the sapota fruits coated with AV 100% + AO and AV 100% + OO solutions and the CT-treated fruits recorded higher TAA values than the control and AV 100%-coated fruits. The fruits’ TAA, TFC, and TPC contents were interlinked with senescence, free radical production, and observable fruit decay during the storage period. On the other hand, the TPC and TFC were directly correlated with the antioxidant properties of the fruits [30,31]. The outcome of this study agreed with the finding that the AV 100%-treated fruits recorded better TAA, TFC, and TPC values than the control fruits; in addition, the combined coating solutions of AV 100% + AO- and AV 100% + OO-treated fruits exhibited better TAA, TFC, and TPC values than the AV 100%-treated fruits. Therefore, according to the results obtained from this study, the changes observed in the TAA, TFC, and TPC values of the sapota fruits on the 7th and 14th days of the storage period depended on the coating treatments employed. Furthermore, the TAA, TFC, and TPC values of the AV 100% + 5 µL AO- and AV 100% + 5 µL OO-coated fruits were similar to those of the CT fruits and these findings are presented in Figure 1. Khaliq et al. [32] reported that aloe vera gel and garlic essential oil improved banana fruits’ TAA, TFC, and TPC values. Similarly, aloe vera gel enriched with salicylic acid improved the TAA, TFC, and TPC values and the shelf life of strawberry fruits [33]. In another investigation, basil essential oil combined with aloe vera gel had better TAA, TFC, and TPC values and postharvest quality in strawberry fruits [34]. Identical to the present study, aloe vera gel amalgamated with Fagonia cretica extract prolonged sapota fruits’ storage period and restored the TAA, TPC, and TFC parameters [21]. Further, essential oils and aloe vera gel prevent decreases in the TAA, TPC, and TFC values during oxidation process, senescence, and gas exchange processes [35]. In addition, essential oil and aloe vera gel hinder the enzyme activity involved in the degradation of antioxidant compounds and, hence, reduce the decaying process, thereby affecting the TAA, TPC, and TFC values of samples [36,37]. The AV 100% + 5 µL AO and AV 100% + 5 µL OO-treated fruits increased the storage period of the sapota fruits.

3.2. TSS, TA, and AA of Sapota Fruits

To test the edible coating capability of the control and treated sapota samples, AA, TA, and TSS were estimated, and the estimates are as represented in

Table 1. Physiochemical analysis of sapota fruit.

Treatment	TSS (°Brix)	Titratable Acidity (%)	Ascorbic Acid (mg/100 g)	TSS (°Brix)	Titratable Acidity (%)	Ascorbic Acid (mg/100 g)	TSS (°Brix)	Titratable Acidity (%)	Ascorbic Acid (mg/100 g)
Storage Days	Day 0			Day 7			Day 14
Control	13.8 ± 0.44 aA	0.59 ± 0.01 aC	22.09 ± 0.85 abC	21.8 ± 0.45 dB	0.19 ± 0.06 aB	15.17 ± 0.85 aB	27.8 ± 0.59 cC	0.07 ± 0.002 aA	8.21 ± 0.54 aA
AV 100%	14.0 ± 0.28 aA	0.53 ± 0.04 aC	21.45 ± 0.97 aC	19.8 ± 0.52 cB	0.33 ± 0.07 bB	17.23 ± 0.95 bB	24.0 ± 0.46 bC	0.13 ± 0.04 bA	11.05 ± 0.76 bA
AV 100% + OO	14.9 ± 0.21 abA	0.55 ± 0.03 aC	21.98 ± 0.49 aC	15.9 ± 0.26 abB	0.50 ± 0.05 cB	20.27 ± 0.49 cB	19.5 ± 0.56 aC	0.26 ± 0.02 cA	17.26 ± 1.09 cdA
AV 100% + AO	14.3 ± 0.25 aA	0.48 ± 0.01 aC	21.33 ± 0.96 aC	16.0 ± 0.31 abB	0.46 ± 0.04 cB	20.15 ± 0.96 cB	19.4 ± 0.39 aC	0.30 ± 0.02 cA	17.14 ± 0.89 cdA
CT	13.9 ± 0.29 aA	0.52 ± 0.02 aC	20.96 ± 0.93 aC	15.4 ± 0.29 aB	0.50 ± 0.03 cB	19.89 ± 0.93 cB	19.0 ± 0.41 aC	0.28 ± 0.01 cA	16.91 ± 0.69 cA

Values are expressed as the mean ± standard error. The lower-case letters indicate the mean values with significant differences between the treatment, while the upper-case letters indicate the mean values with significant differences between the days of study, according to Tukey post-hoc analysis (p < 0.05).

. TA and AA of all treated and non-treated samples were investigated and there were no significant changes observed on the 0th day. However, significant changes were observed on days 7 and 14. The TA and AA values of the AV 100% + 5 µL AO-, AV 100% + 5 µL OO, and CT-treated fruits were nearly identical on days 7 and 14. However, the TA and AA values were reduced the least amount when compared to the AV 100% and the control samples on the 7th and 14th days. It was observed that the TA and AA of AV 100%-treated samples were greater than that of the control samples. According to previous findings, during the senescence process, organic acids were utilized in the respiration process of the fruits, thus resulting in a reduction in the AA and TA values of the fruits [38,39]. Therefore, the increased respiration rate in the control samples led to decreased rates of TA and AA. The TSS values of all treated and controlled samples were identical on day 0. In addition, the TSS of the AV 100% + 5 µL AO, AV 100% + 5 µL OO, and CT-treated samples were minimally increased in comparison with the control and AV 100%-treated samples. In contrast, on the 7th and 14th days of the storage period, the TSS values of all fruit samples were increased. The breakdown of complex molecules (polysaccharides) into small molecules (monosaccharides) generated a higher amount of TSS during the ripening phase of the fruits [40]. In addition to this, the water loss in the fruits tended to increase the solubility of cell wall constituents, thus causing an increase in TSS [41]. Therefore, these factors could be the possible reason responsible for the higher amount of TSS in the control fruits than in the treated fruits. In addition, it has been documented that essential oils incorporated with aloe vera gel and coated on sapota, strawberry, tomato, orange, peach, papaya, and guava fruits slowly increased these fruits’ TSS values and decreased the amounts of the AA and TA [34,35,42,43,44,45].

3.3. Weight Loss and Firmness

Weight loss and textural parameters, e.g., firmness, often represent major criteria that should be considered in the determination of the market value of fruits [46]. The weight loss of sapota fruits (all treated and control fruits) was significantly reduced during the period of storage. The weight loss and firmness parameters were analyzed on the 0th day, although no substantial changes were observed in the control and treated fruits. However, the sapota fruits’ weight loss was significantly increased for all treated and control fruits on the 7th and 14th days of storage. In this regard, the AV 100% + 5 µL AO, AV 100% + 5 µL OO, and CT-treated fruits exhibited comparatively lesser weight losses than the control and the AV 100%-treated fruits. Similarly, the firmness of all treated and control sapota fruits showed higher firmness on day 0, whereas the firmness of the sapota fruits was progressively reduced at the end of the storage period for all treated and control fruits. However, the AV 100% + 5 µL AO, AV 100% + 5 µL OO, and CT-treated fruits recorded better firmness values in comparison to the AV 100%-treated and the control sapota fruits. The findings from this study represent the fact that the treatments of AV 100% + 5 µL AO and AV 100% + 5 µL OO effectively retained the textural quality, i.e., the firmness and weight loss, of the fruits. The firmness and weight loss of sapota fruits are shown in Figure 2. Sapota fruits are highly vulnerable to weight and firmness losses, owing to their high respiration and transpiration rates. In addition, a high rate of respiration in sapota fruits often leads to the heightened production of ethylene [47]. The increased ethylene rate in the sapota fruits is the major cause of the fruit’s softness and the ripening process [48]. In addition to this, sapota fruits have a thin layer of skin; hence, they are easily susceptible to rapid evaporation of moisture, which results in weight loss and loss of firmness. In different studies, it was documented that aloe vera gel can act as a semi-permeable barrier on the fruit’s surface and protect the weight loss and firmness tendencies of the fruits. In addition, essential oils and aloe vera gel prevent the inhibition of ethylene biosynthesis mechanisms [34]. Therefore, the combination of aloe vera gel and essential oils effectively reduces the weight loss and firmness of sapota fruits. A previous study has reported that a combination of sage essential oil and aloe vera gel decreased the weight loss and maintained the firmness quality of tomato fruits [49]. Hasan and his co-workers reported that a combination of lemon grass essential oil and aloe vera gel reduced the weight loss of strawberry fruits and maintained their firmness by preventing moisture loss and, hence, delaying the ripening process, associated with weight loss and firmness [31]. Similarly, aloe vera gel combined with garlic essential oil maintained the postharvest qualities, such as firmness and weight loss, of banana fruits [50].

3.4. Decay Incidence

The decay index or incidence or severity of the sapota fruits was gradually increased throughout the 14 days of storage and this observation is represented in Figure 3, while the overall storage observation of the sapota fruits is shown in Figure 4. The decay severity on day 7 of the AV 100% and the control samples was increased; however, there was no decay severity observed for the AV 100% + OO and AV 100% + AO-coated samples. The control or non-treated fruits decayed completely on the 14th day; in addition, the fruits treated with AV 100% exhibited more evidence of decay incidence than the AV 100% + 5 µL AO-, AV 100% + 5 µL OO, and CT-treated fruits. Conclusively, the AV 100% + 5 µL AO, AV 100% + 5 µL OO and CT-treated fruits recorded lesser decay incidences on the 14th day of storage than the AV 100%-treated and the control fruits. Sapota fruits are susceptible to postharvest pathogens, and they started to decay gradually as their disease resistance capability was reduced during the senescence period. The outcomes of several studies have confirmed that aloe vera gel considerably reduced postharvest pathogens in orange, grapes, jujube, and papaya fruits [51,52,53]. In addition, many studies have already investigated and proved that AO and OO have antimicrobial resistance capabilities against various postharvest pathogens [54]. Essential oils consist of phenyl alkaloids, propanoids, terpenes, and terpenoids. Due to their lipophilic composition, they exhibit significant antimicrobial action. EOs also readily disrupt the fungal cell membrane, and the entire cell is destroyed [55]. Consequently, the combination of aloe vera and AO and OO effectively reduced the decay severity, as did the CT-treated (commercial fungicide—carbendazim) fruits. The average shelf life of the sapota fruits is between 7–9 days, but the AV 100% + 5 µL AO, AV 100% + 5 µL OO, and CT-treated fruits had increased a shelf life of 14 days. AV 100% + 5 µL AO and AV 100% + 5 µL OO coating solutions delayed the decay process of sapota fruits. Therefore, the AV 100% + 5 µL AO and the AV 100% + 5 µL OO treatments acted as fungistatic coating solutions.

3.5. Sensory Analysis

The sensory characteristics of sapota fruits, such as texture, flavor, taste, and overall acceptance, were investigated and the results are presented in Figure 5. The sensorial properties of sapota fruits were analyzed after 14 days of storage. The fruits coated with AV 100% + 5 µL AO and AV 100% + 5 µL OO and the fruits treated with CT recorded better sensorial attributes than the AV 100% fruits. On the 14th day of storage, the sensory properties of the control fruits were unacceptable from the perspective of the sensory panelists, so the fruits were excluded from the sensory analysis. However, the AV 100%-treated fruits also achieved the lowest sensory score. The sensory panelists’ score of the sapota fruits was effectively maintained by the AV 100% + 5 µL AO and the AV 100% + 5 µL OO treatments, as equivalents to the commercial fungicide-treated fruits. In addition, aloe vera gel, enriched with an essential oil, such as golpar, basil, or lemongrass, on fresh-cut orange, mushroom, and dates, respectively, did not affect the sensory properties [54,55].

4. Conclusions

As a conclusion from this study, edible aloe vera-based coating, incorporated with ajwain and oregano essential oils, was effective in retarding the ripening of sapota fruits. In addition, the AV 100% + 5 µL OO and AV 100% + 5 µL AO coating solutions reduced the weight loss and disease severity and, hence, maintained the sensory properties and the biochemical parameters, such as TSS, TA, AA, antioxidant, phenol, and flavonoid properties, of sapota fruits at ambient conditions. The AV 100% treatment was not as effective as AV 100% + 5 µL OO and AV 100% + 5 µL AO treatments. Fungicides are commonly used to prevent postharvest decay in sapota fruits and, hence, extend the shelf life; however, the utilization of fungicides causes negative impacts on the environment and on human health. The outcome of this study shows that AV 100% + OO and AV 100% + AO coating solutions increased the shelf life of sapota fruits to 14 days. The aloe vera and essential oil combined coating sustained the overall quality of sapota fruits equivalently to commercial fungicide (carbendazim)-treated fruits. Therefore, AV 100% + OO and AV 100% + AO coatings are desirable alternative treatments to commercial fungicides. In addition, these coating solutions preserve the quality and extends the storage period of sapota fruits.