Mexican lime (Citrus aurantifolia Swingle) is a widely consumed citrus fruit, but its shelf life is limited. Edible coatings have gained significant interest due to their ability to prolong fruit storage time. The objective of this study is to assess the efficacy of edible coatings derived from wild sage seeds and pomegranate seed oil (PSO) in extending the shelf life of Mexican lime fruit stored at 20 ± 2 °C and 50–60% relative humidity. The study findings suggest that the treatments effectively prevented a decline in fruit weight and titratable acidity. The total phenolic, flavonoid, and total antioxidant activity of the fruit showed a decreasing trend over the 24-day shelf life. However, the coated fruits (excluding PSO) exhibited higher total phenolic content, antioxidant capacity, as well as peroxidase and catalase activity during storage. Except for PSO, the application of edible coatings had a beneficial impact on preserving the a* value, visual quality, and marketability of Mexican lime fruit by reducing the activity of the polyphenol oxidase enzyme. The results suggest that these treatments can be an effective strategy for improving the quality and extending the shelf life of Mexican lime fruit stored at ambient temperature.

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