Edible films should meet specific requirements that depend on the type of product to be coated and the metabolic routes involved. These properties include adequate water vapor and solute permeabilities, selective permeability to gas and volatile compounds, uniform thickness, and being free of wrinkles, creases, pinholes, and other imperfections (Dhall, 2013). Edible films are generally formed from polysaccharides, proteins, lipids, or a combination of these compounds. Material barrier properties, concerning water vapor, oxygen, carbon dioxide, and the transfer of lipids, in specific food systems, depend on the compounds used (Dhall, 2013). Coating material selection is generally based on water solubility, hydrophobicity, ease of film formation, and sensory properties (Lin & Zhao, 2007). 3 Edible film permeability 3.1 Gas transmission rate The Gas Transmission Rate (GTR) is the quantity of a given gas that passes through a unit of surface area that is perpendicular to a plastic film, per unit time, under given test conditions (mol/m 2 s). Test conditions include a fixed temperature and partial pressure for the gas (American Society for Testing Materials, 2010). 3.2 Water vapor transmission rate The Water vapor Transmission Rate (WVTR) is the quantity of vapor transferred through a material with a given area, during

Strawberries are highly perishable fruits, being susceptible to mechanical injury, decay and physiological disorders during storage. Applications of edible coatings have been shown to be promising

Mangoes are susceptible to bacterial and fungal contamination during storage and transportation. This study investigated the effectiveness of pectin-based coatings containing oregano essential oil (OEO) to reduce Salmonella enterica contamination and decrease anthracnose disease on whole mangoes. A cocktail of five strains of Salmonella spp. and Colletotrichum gloeosporioides strains was spot inoculated in mangoes to verify the antibacterial and antifungal activity of OEO. The inoculated mangoes were coated with pectin-based coatings containing 0, 0.5, 0.7, and 0.9% OEO. Coated fruits were stored for 11 days at 25 °C and 90% of relative humidity. All treatments with OEO effectively inhibited the growth of Salmonella, causing a reduction of 2.5 CFU/cm2 compared to the control treatment (0% OEO). In addition, coatings effectively inhibited the growth of C. gloeosporioides on the mango surface after 9 days of storage to the same extent as the traditional Prochloraz fungicide. The efficacy of coatings treatments was between 88.06 and 96.68% compared to the control treatment. Sensory analysis showed that the OEO did not affect the quality attributes of coated mango. Results showed the potential benefits of applying the pectin-based coatings with OEO as an alternative to control S. enterica and C. gloeosporioides in whole mangoes.

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