The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed products prepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality. In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) of edible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2℃ were studied at regular intervals of 5 days i.e., 0 th ,5 th , 10 th ,15 th and 20 th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the other treatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf life extension of about 20 days.