Fresh-cut mango is a very popular product commonly consumed due to its health and safety benefits to the community. The rise in cutting results, which increases respiration, ethylene production, oxidation, and browning processes, tends to shorten its life. Edible coating of aloe gel (Ecogel) serves as an additive matrix to extend the life of fresh-cut mango with the incorporation of antioxidant, acidulant, and antimicrobial additives. The edible coating ability is strongly influenced by molecular structure, size, and chemical constituents, with the nanoparticle used to determine the edible coating capability. This study, therefore, aims to determine the influence of incorporation nano-additive material and its concentration to extend the shelf life of the mango. The complete random design was used to determine the factorial pattern of citric, ascorbic, and potassium sorbate acid using a concentration of 0.15, 0.3, and 0.45 %. The mixture of nano-additives consists of citric acid, ascorbic acid, and potassium sorbate at a concentration of 0.15 %, which is the best formulation for Ecogel. The characteristics of fresh-cut fruit coated with Ecogel are suitable at a temperature of 7 ± 1 C until day 6. Therefore, Ecogel prolongs the shelf-life of fresh-cut mango
