Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables

Abstract

Edible coatings have gained significant importance recently for the shelf life extension of fresh-cut fruits and vegetables. Food commodities being extremely perishable resulted in quality deterioration easily during storage. Edible coatings help to reduce post-harvest losses including moisture loss, ripening, and physio-chemical qualities. The use of edible coating offers hope for extending shelf life while maintaining product quality. Foods may be coated with edible materials as an alternative to non-biodegradable packaging materials. This current mini-review presents edible coatings, their types for fresh-cut vegetables, their advantages, and their futuristic scope with the incorporation of active ingredients to enhance the antimicrobial effect of edible coatings.