Application of Edible Coating in Extension of Fruit Shelf Life: Review

In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating's matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

Automated summary

In the past few decades, the consumption of fruits has increased, leading to a rise in global fruit production. Despite this, fresh produce faces significant losses during production and preservation. Edible coatings have emerged as a widely adopted technology for preserving fruits, as they regulate moisture and gas exchange and integrate active ingredients to enhance fruit quality and shelf life. This paper provides an overview of the components used in coating matrix and their impact on fruit properties, enabling processors to make informed choices for different fruits. Additionally, recent developments and limitations in utilizing edible coatings for extending fruit shelf life are discussed.