Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

► A novel coating based on shellac and aloe gel could be prepared for use as surface coating on cut fruits and vegetables. ► The shellac and aloe gel based surface coatings restricted respiration and ethylene synthesis rates as well as the enzymatic activities. ► Changes in Firmness, tristimulus colour values, electrolyte leakage and microbial proliferation were also restricted by the developed coatings. ► The synergistic effect of minimal processing and surface coatings maintained the keeping quality of apple slices during storage for a period of 30days at 6±1°C. Apple slices, ozonised in water (1:2 w/v; 200mg O3/h, for 5min) and then soaked in a solution containing ascorbic acid (200mgkg−1), citric acid (200mgkg−1) and sodium benzoate (200mgkg−1) for 10min, were coated with edible surface coatings made up of shellac and aloe gel (AG), separately and in combination. Application of coatings was found to significantly (p