POSTHARVEST QUALITY ENHANCEMENT OF FRUITS AND VEGETABLES USING EDIBLE COATINGS: A REVIEW

Abstract

The rapid deterioration of fruits and vegetables during pre & post-harvest conditions creates a significant issue in the current scenario. Fruits and vegetables are affected by transport and preservation stages. The use of consumable coatings on organic products and vegetables is a compelling strategy to improve their quality and thus, increase the period of usability. Edible coatings are a stratum of eatable material that covers the nourishment and limits the movement of water vapor, oxygen, and carbon dioxide. Films/coatings can be prepared from natural sources which we can be eaten without disposing of them. Polysaccharides, proteins, lipids, and composites are examples of these edible coatings. Because of film shaping properties, antimicrobial activities, biodegradability, and biochemical properties herbal extracts from Neem, Tulsi, Ginger, etc are found as safe coatings for enhancing preservation. These concentrates were utilized in numerous biodegradable edible coatings for increasing the shelf life of fruits and vegetables. Edible coatings are of various types, for example, hydrocolloids, lipids, and plasticizers. Since it can be safely eaten as a part of food there has been expanded research in the field of edible coatings for fruits & vegetables.