Edible Coatings in Extending the Shelf Life of Fruits: A Review

Abstract

Post-harvest losses of fruits are a matter of concern for all those nations whose economy is based on horticulture. Fruits face tremendous loss due to old-fashioned preservation practice and ignorance about the preservation strategies. Consumers around the world demand for food of high-quality, without chemical preservatives and an extended shelf life. New technological advances in edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Among various coatings, edible coatings have been proven one of the best biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, bio degradability and biochemical properties. It acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Edible coatings have the ability to prolong shelf life of the fruits by minimizing the rate of respiration and maintaining quality attributes. It has antifungal and antibacterial properties which provide a defensive barrier against microbial contamination. The present review describes about the different edible coatings and their potential application for enhancing the postharvest life and quality of different types of fruits.