Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched with Yacon syrup and to apply this coating on minimally processed melons. Then, the minimally processed melons were stored for 6 days at 10 °C and they were evaluated regarding their storage potential through quality, sensory and microbiological attributes, and bioavailability of FOS. Yacon syrup presents 17.22% of FOS, high antioxidant ferric reducing oxidant power (FRAP) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) activities, 60.88% of sugars, 66.25% of carbohydrates, 2,148.1 µg kg−1 of chlorogenic acid, and 13,897.2 µg gallic acid kg−1 of phenolic contents. The incorporation of 10% Yacon syrup in the gelatin matrix increased coating thickness, accentuated the yellow color, increased the hydrophilic character, and lowered moisture. Yacon syrup-enriched gelatin matrix coating preserved the postharvest quality of minimally processed melon for 5 days at 10 °C with increased functional properties due to FOS bioavailability and higher total phenolic and carotenoid contents. Smallanthus Poepp. Poepp (Poepp. H Rob. Rob (FOS thus gelatinbased based Then 1 C attributes 1722 17 22 17.22 FRAP (FRAP 2,2azinobis 22azinobis azinobis 2,2 azino bis 2 3ethylbenzothiazoline6sulfonic ethylbenzothiazolinesulfonic 3 ethylbenzothiazoline sulfonic ABTS (ABTS activities 6088 60 88 60.88 sugars 6625 66 25 66.25 carbohydrates 21481 148 2,148. kg1 kg kg− 138972 13 897 13,897. contents thickness color character moisture syrupenriched (Poepp 172 17.2 2azinobis 2, 608 8 60.8 662 66.2 2148 14 2,148 13897 89 13,897 17. 60. 66. 214 2,14 1389 13,89 21 2,1 138 13,8 13,