Improved Postharvest Techniques for Fruit Coatings

Abstract

Fruits, particularly tropical fruits, have a high moisture content, distinct morphological characteristics, and physiological changes, all of which contribute to their high rate of perishability. Nonetheless, their organoleptic and nutritional qualities make them one of the most important horticultural products. Fruit coating, which imitates natural packaging, is a postharvest solution that is practical and cost-effective for a variety of applications, including on-shelf display, transportation, and storage in support of the supply chain of fruits and vegetables. Gas and moisture permeability, microbiological resistance, and esthetic enhancement are the coating functions. Using modified materials and procedures, edible coatings for fresh and freshly cut fruits are currently being developed. Edible coatings infused with essential oils or volatiles may help to prevent disease resistance while also providing consumers with a fragrant preference. When considering how to advance fruit coating technology when agricultural wastes are the primary source of new coating materials, composite coatings, nanoparticles, encapsulation, and multiple-layer coatings all hold a great deal of promise. Future research may center on the optimal material for particular fruits during the logistics phase.

Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch–Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life

“…Hydrophobicity plays a crucial role in determining the essential properties of active coatings aimed at extending the shelf life of produce, thereby preserving their freshness and quality. It exerts a profound influence on key characteristics including water vapor barrier properties [47,48], microbial growth inhibition [47], adhesion to produce surfaces [48], and gas permeability [47,48]. Striking the right balance among these properties is crucial for developing effective coatings that can maximize the shelf life and quality of fruits and vegetables [48].…”

“…It exerts a profound influence on key characteristics including water vapor barrier properties [47,48], microbial growth inhibition [47], adhesion to produce surfaces [48], and gas permeability [47,48]. Striking the right balance among these properties is crucial for developing effective coatings that can maximize the shelf life and quality of fruits and vegetables [48]. Hence, this study investigates the water contact angle to elucidate the hydrophobic nature of the films.…”