Avocado has a fairly short shelf life and is included in climacteric fruits. The search forrnbiodegradable, safe, healthy and environmental friendly treatments for increasing storage periodrnof fruits has led to the use of edible, biodegradable films or coatings. This research evaluated thernuse of Aloe Vera and corn starch as bio-preservative, which are an economical andrnenvironmentalfriendly method. The study was conducted to check the efficacy of aloe Vera gel,rncorn starch and composite of the two as an edible coating so as toenhance storability ofrnavocado. The treatment combinations were T0 = control, T1= corn starch rn(2.5%rn)T2= aloe Verarnand corn starch rn(2.5%, 2.5%rn)and T3=Aloe Vera gel rn(1%rn).The physio-chemical properties,rnhardness and decay percentage ofthe fruits were observed up to 25rnthrnday of storage.Weight loss;rnpH; color; firmness; vitamin C; TA and TSS were recorded in interval of 5 days for 25 days ofrnstorage. Aloe Vera gel and combination of the aloe Vera with corn starch coated fruits showedrnminimum physiological loss in weight, minimum shrinkagepercentage, good color retention,rnlesser loss in titrable acid content as compared to uncoated ones.It was also found that aloernVera gel subsequently helped in reducing the ripening rate of fruitswhich was found from thernslower rate of total and reducing sugar development. Aloe Vera coatingwas very effective inrnreducing vitamin C loss and also helped to reduce the decay percentage.The control fruitsrnstarted deteriorating before the 8rnthrndays and only few fruits survived up to the 11rnthrndays, whereas,rnstorability extended to 25 days for majority of aloe Vera gel alone and with that of combinedrncoating film coated fruits. At the end of the storage period, uncoated avocado fruits showedrn21.02% loss in weight, whereas coated avocado fruits with corn starch rn(T1rn) showed 16.89%,rncoated avocado with aloe Vera gel rn(T3rn) and combination the tworn(T2rn)were 9.56% and 9.48% byrnweight loss, respectively.The study revealed that the coating of aloe Veragel with 1% and arncombination of both with rn(2.5%, 2.5%rn)was effective in retaining quality of avocado fruit over arnstorage period of at least 22 and 25 days respectivelyThe effect of coating with Aloe Vera gelrnand corn starch on microbial count of avocado has showed significantrn(p