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

Abstract

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.

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

“…The weight loss demonstrated an escalating trend across all sample groups throughout the storage intervals. The presence of edible coatings on the fruit surface effectively inhibits water loss from the fruit structure, thereby mitigating weight loss (Firdous et al, 2022;Pham et al, 2023).…”

Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

“…Fresh fruits lose weight during storage due to respiration and the evaporation of moisture (Ali et al, 2020). The weight loss depends on different factors such as storage conditions, temperature, and applications of different coatings (Pham et al, 2023;Rehman et al, 2022). Jahanshahi et al (2018) demonstrated the effectiveness of applying a tragacanth gum-based coating to preserve the water content in two cultivars of apple during storage.…”

“…Edible polymers offer numerous advantages, including easy availability, affordability, strong film-forming potential, and the ability to create colorless and tasteless coatings that exhibit heightened oxygen barrier effectiveness (Ahmed et al, 2023;Mezhoudi et al, 2022;Pham et al, 2023). The blending of biopolymer-based materials with other hydrophobic compounds has emerged as an economical and versatile method for developing novel materials with enhanced qualities (Ali et al, 2023;Cazón et al, 2017).…”

“…For many years, traditional synthetic waxes or chemicals were employed as post‐harvest treatments to manage deterioration and prolong the storage life of fruits (Zhang, Jiang, & Zhang, 2023). The continued utilization of these methods, however, has led to environmental and health concerns linked with chemical residues, as well as the emergence of pathogenic strains that are resistant to these treatments (Pham et al., 2023). Restrictions imposed by several countries on the use of agrochemicals, along with the growing consumer desire for high‐quality, minimally processed fresh food products, have led to the investigation of alternative preservation methods such as chemical (antioxidants, chlorination), mild heat, cold plasma, and ultrasound‐assisted techniques (Artes & Allende, 2014).…”

Non‐destructive monitoring of asparagus (Asparagus officinalis, L) quality changes during storage using NIR spectroscopy

“…Near‐infrared (NIR) spectroscopy is a rapid and non‐destructive analytical technique that operates based on the principle of light absorption in the wavelength range between 700 and 2500 nm (Nicolaï et al ., 2007; Sánchez et al ., 2009; Pham et al ., 2023). This absorption is a result of vibrations of molecular functional groups in the sample (Büning‐Pfaue, 2003; Tsenkova, 2009).…”