Research Article MothBean,Gelatin,and Murraya Koenigii LeavesExtract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena Raj Kumar , 1 Naina Gautam , 2 Shashikant Yadav , 2 Venkatesh Thulasiraman , 3 Anil Yadav , 4 and Nasir Awol 5 1 CSIR-Central Institute of Building Research (CSIR-CBRI), Roorkee 247667, Uttrakhand, India 2 Dr. B. R. Ambedkar National Institute of Technology, Grand Trunk Road, Barnala-Amritsar Bypass Rd, Jalandhar 144011, Punjab, India 3 CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), iruvananthapuram 695019, Kerala, India 4 Deen Bandhu, Chhotu Ram University of Science and Technology, Murthal, Sonepat-131001, Haryana, India 5 Hawassa College of Teachers Education (HCTE), Department of Physics, Stream of Mathematics and Natural Science, Hawassa, Ethiopia Correspondence should be addressed to Nasir Awol; nasirawol1@gmail.com Received 8 June 2022; Accepted 8 August 2022; Published 5 September 2022 Academic Editor: Imran Ali Copyright © 2022 Raj Kumar et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Moth bean starch (MS), gelatin (GA), and Murrayakoenigii leaves extract (ME) are blended at different compositions to prepare film and coating according to casting and dipping approaches. Different MS, GA, and ME compositions were used to synthesize filmsandcoating.efilmcompositions(MS:GA:ME:60:20:20andMS:GA:ME:20:60:20)wererepresentedintermsofF3 and F4, respectively. e results showed that F3 exhibited better physicochemical properties than other films. In addition, SEM images showed that all components of the films were uniformly mixed and formed smooth surface morphology without cracks and bubbles. FTIR results indicate that ME in the films induces interactions between the film components, causing an im- provement in compactness. Moreover, an optimized film-forming solution was tested as a coating. Parameters such as skin tightness, weight loss, pH, titratable acidity, and sensory analysis were considered to check the quality of coated Solanum melongena during storage. e results show that the formulation effectively maintains the quality parameters during storage. Furthermore, it also notices that coating extends the shelf life of Solanum melongena by one week. 1.Introduction India’s global fruits and vegetable cultivation stands second intheworldnexttoChina.However,aconsiderableamount of fruits and vegetables (around 30–40%) degrades before their use due to improper postharvest management prac- tices. Among these vegetables, Solanum melongena is a versatile climacteric fruit widely cultivated across India in different seasons and known to have antioxidant properties, nutrients, and minerals [1]. It is highly perishable and has a shorter shelf life of around 2-3 days. Many pre-, post- treatments, and processes are utilized to extend the shelf life of fruits and vegetables to avoid postharvest losses. Nowa- days, researchers are unearthing possible eco-friendly and cheap postharvest technologies that are sustainable and eco- friendly. In this context, packaging and coating materials playanessentialroleinthefoodsupplychainindustries.e coating is a thin layer that applies to fruits’ outer surface to enhance the barrier properties against aroma, moisture, and gasexchange[2].Forexample,awaxcoatingdoneonapples createsanoff-flavor.erefore,researchersareexploringthe possibility of developing coating and films derived from Hindawi Journal of Food Quality Volume 2022, Article ID 8606104, 10 pages https://doi.org/10.1155/2022/8606104