Review on Effect of Edible Coatings on Quality and Shelf Life of Fruits and Vegetables

Abstract

The consumption of fruits and vegetables has increased in because of their attractive sensorial properties, nutritional and health benefits. However, they are susceptible to deterioration because of postharvest physiology and metabolic activities during processing, packaging and storage. Thus, postharvest treatments are crucially important in order to preserve the quality and extend the shelf life of fresh produce. Postharvest technology strategies like application of edible coatings (alginate, chitosan, cellulose derivate, beeswax, and protein-based coating) and active packaging are required to maintain quality and shelf life of fruit and vegetable. Edible coatings affect physicochemical characteristics and deterioration of bioactive compounds of fruits and vegetables during ripening and storage. Furthermore, application of various postharvest coatings to perishable fruit is used to increase shelf life, delay ripening, reduce weight loss, slows rate of deterioration, improving postharvest quality and reduce losses in firmness and appearance, and prevent microbial growth specifically in fresh fruits and vegetables.