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 30 days at 6±1 °C.