Guggul gum incorporated with basil essential oil improves quality and modulates cell wall-degrading enzymes of jamun fruit during storage

•GG and BO delayed the physico-chemical changes in jamun fruit.•Coated fruit reduced degradation of pectin content.•GG plus BO inhibited cell wall-degrading enzyme activities.•Treated fruit retained phenolics, ascorbic acid and total antioxidant capacity.•The treatment improved nutritional quality of jamun fruit.