| Summary: | In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) <i>Aloe vera</i> gel, (2) <i>Aloe vera</i> gel + hydroxypropyl methylcellulose and (3) <i>Aloe vera</i> gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. <i>Aloe vera</i> gel and <i>Aloe vera</i> gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: <i>Aloe vera</i> gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, <i>Aloe vera</i> gel + lemon essential oil gives the characteristic taste of lemon essential oil and <i>Aloe vera</i> gel gives an herbaceous taste. The <i>Aloe vera</i> gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.
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