Use Of Edible Coatings Research Articles

Simultaneous quantification of the main components of Thymus vulgaris essential oil in edible coating formed from nanocapsules using HS-SPME-GC-FID

AbstractThe use of edible coatings (ECs) containing essential oils (EOs), such as that derived from the Thymus vulgaris plant (EO-Tv), offers a natural option for preserving and increasing the shelf life of fruit and vegetable products. However, considering their physicochemical properties, the incorporation of EOs into nanocapsules (NCs) represents an alternative to reduce their volatility and oxidation. In this way, quantitative determination of the EOs incorporated into NCs is necessary for simultaneous monitoring of their main components during the nanoencapsulation process, as well as for the future precise and accurate dosage of EO components in fruit and vegetable products. In this study, ECs were formed from NCs loaded with EO-Tv and sodium alginate (AL). The EO-Tv was characterized through GC-MS and GC-FID analysis, and it was found that the major component of EO-Tv was thymol, with an abundance of 30.91%. Subsequently, an analytical method based on HS-SPME-GC-FID was developed and validated for quantification of the EO-Tv encapsulated in NCs and incorporated into the EC. The method was found to be precise and accurate for quantification of the main components of EO-Tv in the formed EC. Once the analytical method was validated, it was established that the encapsulation efficiency was greater than 50% in the case of NC-EO-Tv purified via evaporation at reduced pressure. On the other hand, 35.78 μg cm−2 of thymol was quantified in the EC formed from the NCs and AL. The present work presents an analytical tool for simultaneous quantification of the main components of EO-Tv in NCs, as well as in the ECs formed with NCs, promoting its potential application in fruit and vegetable products.

Global Research Network Analysis of Edible Coatings and Films for Preserving Perishable Fruit Crops: Current Status and Future Directions.

Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network visualization maps, research performance statistics, and identified key contributors and their collaborations. The results show the evolution of this field into three distinct phases: Initial Exploration (1998-2007), Growing Interest (2008-2015), and Rapid Expansion (2016-2023). The study revealed contributions from 1713 authors, with the first article appearing in 1998. Brazil and China emerged as the most productive countries in this domain. The core research areas focus on biomaterials, functional properties, and natural substances. Identified research gaps include pilot and industrial-scale applications, the lack of a regulatory framework and safety guidelines, and the application of artificial intelligence (AI), particularly deep learning and machine learning, in this field of edible coatings and films for fruit preservation. Overall, this study offers a scientific understanding of past achievements and ongoing research needs, thus aiming to boost a broader adoption of edible coatings and films by consumers and the food industry to preserve fruit quality, thereby enhancing their societal and environmental impact.

INNOVATIVE TECHNOLOGIES OF POST-HARVEST PROCESSING OF VEGETABLES AND FRUITS

Purpose. To analyze the current use of edible coatings for post-harvest processing of vegetables and fruits aimed at reducing losses and maintaining quality during storage. Results. Analysis of recent Ukrainian and foreign scientific and patent literature showed that the main advantages of coatings were based on such features as cost, availability, functionality, mechanical properties, optical properties, barrier capacity against gas flow, structural resistance to water and microorganisms, and sensory acceptability. They are used in combinations with bioactive compounds that confer additional functions on foods and extend their shelf lives. Conclusion. Transpirable coatings of fruits and vegetables slow down the post-harvest ripening processes in fresh products, preventing their further degradation and rotting. They are easier to use in packaging plants, require less investment and even outperform state-of-the-art packaging such as modified atmosphere packaging. Such protection mostly does not entail toxicological problems. Such coatings facilitate manufacturing and transport companies' work. Crops can stay in the field longer, continue to ripen, and can be harvested later because the risk of rot during transport and retail is reduced. In this way, the waste amount throughout agricultural production in general is decreased.

Application Of Edible Coating Aloe Vera On Langsat Punggur Pontianak To Extend Shelf Life

Langsat Punggur Pontianak has a high economic value in West Kalimantan, because it involves the thousands of workers who win it. Langsat Punggur Pontianak has unique nutritional and organoleptic characteristics. The purpose of this study was to evaluate the effectiveness of using edible coatings from aloe vera in extending the shelf life of Langsat Punggu Pontianak. The research was conducted at the Food Technology and Nutrition Laboratory, Faculty of Agriculture, Tanjungpura University, Pontianak, from June 2022 to September 2022. The parameters for the tests carried out included weight loss, moisture content, TSS, texture, color, taste, aroma. The results showed that the use of edible coatings combined with cold temperatures could extend the shelf life to 15 days, and if Langsat Punggur Pontianak was stored at room temperature the shelf life would reach 10 days

Novel edible coating based on Macadamia Nut oil and chitosan to maintain the antioxidant and physical properties of tomato fruits

Innovative approaches for extending the shelf life of tomatoes are required due to increased postharvest losses of climacteric-fruits. The use of edible coatings is recently considered as a promising approach due to their non-toxicity and affordability properties. The coatings form physical barriers that alter the internal atmosphere of the fruit and slow down a ripening process. The influence of an edible coating comprising of chitosan and macadamia nut oil on the antioxidant and physical properties of tomato fruits is reported. The antioxidant and physical qualities of tomato fruits were investigated using different coating solutions. Various concentrations of macadamia nut oil, ranging from 1 % to 2.5 %, were used as independent coating solutions. Additionally, another set of coating solutions was prepared by mixing macadamia nut oil in the same concentration range (1 % to 2.5 %) with 1 % w/v chitosan. The tomatoes were dipped into the coating solutions and stored under a postharvest shed (23.8–30 °C, 65.8–97.5 % RH) for 20 days to monitor total phenolic content, total flavonoid content, ascorbic acid content, color, percentage weight loss, decay percentage, and shelf life after every 5-days interval. The results showed a significant difference (P < 0.05) between coated and uncoated tomato samples. The coated tomatoes showed the significant retention of total flavonoid content, total phenolic content, hue angle and red-green (a*) compared to uncoated tomatoes. On contrast, the decrease of decay, weight loss, the lightness (L), blue-yellow (b*), chroma, and ascorbic acid content was lower for coated compared to control tomatoes. The findings indicated that 1 % macadamia nut oil exhibited the highest retention of antioxidant and physical properties, and lowest decrease in ascorbic acid content from 0.014 mg/100 g on the 5th day to 0.0096 mg/100 g on the 20th day was observed. Thus, the findings from this study suggest that the macadamia nuts can serve as a cheap and low-cost source of edible oil suitable for prolonging the shelf life of tomatoes and related fruits.

Effect of Different Level of Chitosan and Beeswax Edible Coating on Storage Life and Physio-Chemical Properties of Strawberry (Fragaria × ananassa) cv Winter Dawn

The present investigation was done to understand the effect of different edible coating on increasing the shelf-life of strawberry at room temperature. Postharvest losses in fruits are a serious problem due to rapid deterioration during storage. Use of edible coatings over fruits is used to improve their quality and enhance the shelf life. The main purpose of this study was to assess the effect of Chitosan and beeswax coating in extending the shelf-life of strawberry including physio -chemical changes at room temperature. The experiment was laid out in completely randomized design (CRD) with 10 treatments and 3 replications. The treatment consisted of coating material with Chitosan (1.5g%), Chitosan +TPP (1.5g+0.5g%), Chitosan +TPP (1.5g+1%), beeswax (5g), beeswax + TPP (5G+1.5%), Chitosan+ beeswax (0.75g+ 2.5g), Chitosan+ beeswax +TPP(0.75g+2.5g+0.5%), Chitosan+ beeswax +TPP (0.75g+2.5g+1%). Statistical analysis revealed that the treatment chitosan 1.5g+ TPP 1% had the minimum Weight loss 0.08g, while having the maximum amount of Vitamin C 38.45mg/100g, Hardness 8.07 kg/inch2, Bulk Density 1.9g/cm3 and TSS 5.13°Bx. However, Chitosan 1.5g+TPP 0.5% showed maximum Reducing sugar 3.73% and non-reducing sugar 0.92%. While chitosan 0.75g+ beeswax 2.5g+TPP 0.5g have the maximum Total sugar 5.23%.

Water Loss: A Postharvest Quality Marker in Apple Storage

AbstractApple fruit can be stored for long periods of time, especially with the use of controlled atmosphere storage, but like many fruits and vegetables are susceptible to water loss. Water loss can result in compromised appearance such as skin shriveling, as well as loss of firmness, and reduced saleable weight, which in turn affect the income of growers and other industry stakeholders. Preharvest factors that can influence water loss in apples during the postharvest period include climate, cultivar, fruit size, tree age, orchard practices, and harvest maturity. Postharvest factors such as the storage temperature, relative humidity, storage type, and duration can also affect water loss in apple fruit during storage. The mechanisms of cuticle biosynthesis in water permeance, the role of stomata and lenticels, microcracking, crosstalk with mechanical injuries, storage disorders, and decay incidence during the storage of apples are reviewed. Additionally, the review summarizes: preharvest and postharvest factors influencing water loss; recent management strategies including pre-cooling, cold storage, controlled atmospheres, packaging, and anti-senescence chemicals; the use of edible coatings, as well as other non-chemical approaches for modulating water loss and maintaining storage quality. The review also provides direction for the industry to manage this destructive problem in the postharvest supply chain of apple fruit.

EDIBLE COATING FROM CHITOSAN-MODIFIED YOUNG COCONUT SHELL LIQUID SMOKE AS A PHYTOPRESERVATIVE FOR SAUSAGE

This study examines the use of edible coatings from liquid smoke and chitosan as natural preservatives to extend the shelf life of sausages. Liquid smoke was obtained from the pyrolysis of young coconut shells at 300°C (A1), 340°C (A2), 380°C (A3), and 420°C (A4), which were then purified by distillation to remove tar and other harmful compounds. The resulting liquid smoke was then used to dissolve the chitosan (1–2% w/w) to form an edible coating to be applied to the sausages. The ability of the edible coating to preserve sausage was analyzed using the total plate count (TPC), total volatile base nitrogen (TVB-N), and organoleptic tests. The results of the organoleptic and antibacterial tests were statistically analyzed using the least significant difference (LSD) on SPSS v22. The results showed that different pyrolysis temperatures in liquid smoke preparation affected the properties of edible coatings, which, in turn, affected the endurance of sausage samples. The resulting edible coating maintained the freshness of sausages for up to 100 hours in the TVB-N test and 96 hours in the TPC test. The results of the organoleptic test revealed that the edible coating prolonged the sausage aroma and texture for up to 88 hours, which was achieved by the sample with A4 liquid smoke and a 2% chitosan concentration.

Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and −20 °C

In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at −20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5–2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis.

An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat

Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the effectiveness of an edible coating developed by Malva sylvestris seed polysaccharide mucilage (MSM) and postbiotics from Saccharomyces cerevisiae var. boulardii ATCC MYA-796 (PSB) for the preservation of lamb meat. PSB were synthesized, and a gas chromatograph connected to a mass spectrometer and a Fourier transform infrared spectrometer were used to determine their chemical components and main functional groups, respectively. The Folin-Ciocalteu and aluminium chloride techniques were utilized to assess the total flavonoid and phenolic levels of PSB. Following that, PSB has been incorporated into the coating mixture, which contains MSM, and its potential radical scavenging and antibacterial activities on lamb meat samples were determined after 10 days of 4 °C storage. PSB contains 2-Methyldecane, 2-Methylpiperidine, phenol, 2,4-bis (1,1-dimethyl ethyl), 5,10-Diethoxy-2,3,7,8- tetrahydro-1H,6H-dipyrrolo[1,2-a:1′,2′-d] pyrazine, and Ergotaman-3′,6′,18-trione, 12′-hydroxy-2′-methyl-5′-(phenylmethyl)-, (5’alpha) as well as various organic acids with significant radical scavenging activity (84.60 ± 0.62 %) and antibacterial action toward Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, and Listeria innocua as foodborne pathogens. The edible PSB-MSM coating effectively reduced microbial growth and increased meat shelf life (> 10 days). When PSB solutions were added to the edible coating, the moisture content, pH value, and hardness of the samples were also more successfully maintained (P < 0.05). The PSB-MSM coating inhibited lipid oxidation in meat samples considerably and diminished the formation of primary as well as secondary oxidation intermediates (P < 0.05). Additionally, when MSM + 10 % PSB edible coating was utilized, the sensory properties of the samples were maintained more well during preservation. As a significance, the use of edible coatings based on PSB and MSM is efficient in decreasing microbiological and chemical degradation in lamb meat during preservation.

Effect of Edible Coating on Shelf-life Enhancement of Papaya (Carica papaya L.) at Ambient Conditions

An experiment was conducted on the effect of edible coating on shelf-life enhancement of papaya (Carica papaya L.) at ambient conditions. The main aim of this study was to increase the shelf life of papaya by using edible coating. Postharvest losses in fruits is a serious problem due to rapid deterioration during storage. Use of edible coatings over fruits is used to improve their quality and enhance the shelf life. The main purpose of this study was to assess the effect of aloe vera gel, beeswax, paraffin wax and gelatine coating in extending the shelf-life of papaya including physico-chemical changes under ambient storage conditions. The experiment was laid out in completely randomized design (CRD) with 7 treatments and 3 replications. The treatment consisted of coating material with Aloe vera gel 0.5% (T1), Aloe vera gel 1%(T2), Aloe vera gel 1.5%(T3), Beeswax 6% (T4), Paraffin wax 100% (T5), Gelatin10%(T6), Control(T7) and freshly harvested papaya fruits. Statistical analysis revealed that among all the treatments, the maximum effect on extending the shelf-life and delaying the ripening was recorded in paraffin wax coated papaya fruits. Therefore, coating of papaya fruits with paraffin wax can be suggested as a post-harvest treatment to enhance the shelf-life.

Application of polysaccharide-based edible coatings to improve the quality of zucchini fruit during postharvest cold storage

The use of edible coatings has surged as a response to the ever-increasing demand for ecologically-friendly methods for maintaining fruit quality during storage. This study analyses the application of different polysaccharide-based coatings, carboxymethylcellulose, chitosan, dextrin and starch, and the use of a plasticizer agent, glycerol, with dextrin shown to be the most effective in maintaining the postharvest quality of zucchini fruit during cold storage. Subsequently, to improve these results, the nutraceutical additives oleuropein and olive oil, were tested in combination with dextrin. Results showed that dextrin coatings reduced weight loss, chilling injury, and oxidative stress in zucchini fruit at low temperature, maintaining fruit quality. The natural additives obtained from the olive tree showed a higher induction of antioxidant enzymes as well as a greater accumulation of ascorbate and total phenolics, with the dextrin coating with olive oil being even more effective in maintaining the chilling injury low until the end of storage, associated to phenolic metabolism. This type of preservation could be implemented for extending postharvest life and enhancing the overall quality of zucchini fruit.

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable.

Extension of postharvest life by application of edible coatings on tomatoes var. 234 with silencing of the TomLoxb gene

ABSTRACT Fruit mutants with the silenced TomloxB gene (tomato lipoxygenase B) have proven to be an alternative in extending postharvest life; however, their interaction with other classical technologies, such as the use of edible coatings, has been scarcely explored. The synergy between the two treatments can improve aspects of fruit quality during its postharvest life or even increase this period. Therefore, the objective of this study was to evaluate the effect of coatings (candelilla wax (CW) and Semperfresh® (S)) on the postharvest life and lipoxygenase activity of genetically modified (GM) tomatoes. Wild Type (WT) and GM tomatoes with the antisense TomLoxB gene insertion were used. LOX activity values on day 18 were 721 U/mg protein, in fruits coated with CW, below the WT fruit (859 U/mg protein) and other GM fruits with other coatings (916 to 996 U/mg protein). CW was the coating that exhibited the best results in preserving the postharvest life of the GM tomato for up to 30 days, compared to the other coatings (24 days). Genetic modification in tomatoes prolonged their postharvest life, which increased further with the use of coatings such as CW.

Teknik Edible Coating dengan menggunakan Campuran Gel Lidah Buaya dan Ekstrak Daun Psidium guajava L. untuk Mempertahankan Sifat Fisikokimia Buah Jambu Biji

The synthetic chemicals is a common substance used to extend the shelf life of postharvest fruit. But it can have health impact. The use of edible coatings from natural ingredients has begun to be developed. Modification of aloe vera gel by guava leaf extract as the edible coating to increase guava fruit shelf life has not been reported yet. Guava fruit coated by several compositions of aloe vera gel and guava leaf extract have been carried out. Observations on physichochemical in fruit on the days 0, 3, 6, 9, 12 and 15 were evaluated. The best quality found on guava fruit treated with the compotition of aloe vera gel:ethanol guava leaf extract: CMC:glycerol (90: 5:0.25: 0.5) on the day 15. It had a weight loss of 9.88%, a spoilage of 3.33%, the decrease of water content 11.61%, titratable acidity 0.5%, total antioxidant 1.08 mg AA/g FW, total phenolic 0.51 mg GAE/g FW, and increase of total dissolved solids 3.01 oBrix. This result was significantly better than the uncoated fruit. It can be concluded that guava leaf extract can be used to maintain the physicochemical properties during storage.

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review.

Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

Starch-based composite coatings modulate cell wall modification and softening in Zaosu pears

Pear fruit is susceptible to softening and pulp disintegration leading to a short postharvest storage life. One possible method to alleviate softening is the use of edible coatings. Starch-based coatings and films were blended with cumin essential oil to investigate the film characteristics and the effect of the coating treatments on enzyme activities of Zaosu pears stored at 25 °C for 28 d. The essential oil incorporation enhanced the color, barrier properties and mechanical stability of the starch films. The coating treatment delayed fruit pulp degradation and retarded the activities of pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cx), β-galactosidase (β-Gal), pectinesterase (PE), and polygalacturonase (PMG), during ambient storage for 28 d. The malondialdehyde (MDA) and membrane permeability (MP) activities of the coated fruits were lower compared to the control fruits. The composite coating improved the antioxidant enzymes; peroxidases (POD), phenylalanine ammonia lyase (PAL), superoxide dismutase (SOD), and catalase (CAT) and induced the fruit resistance against softening. The energy content; adenosine triphosphate (ATP) and energy charge (EC) and the activities of succinic dehydrogenase (SDH) and cytochrome c oxidase (CCO) enzymes were significantly higher in the coated fruits. It is viewed that the use of modified sweet potato starch with 0.2–0.4 % (v/v) cumin essential oil could be a useful tool in postharvest storage of fresh produce.

Soursop fruit storage: Edible coating based on Hibiscus sabdariffa mucilage

Soursop fruit (Annona muricata L.) is a crop of important economic value for the state of Nayarit, however, it has a fast ripening that causes a short shelf life. Several post-harvest handling techniques have been applied to reduce its metabolic processes, such as refrigeration, the use of 1-methylcyclopropene (1-MCP) and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. The aim of this research was to evaluate the physicochemical changes of soursop fruits coated with hibiscus calyx mucilage (2%), stored at 22 °C and 15 °C. Weight loss, firmness, pH, total soluble solids, acidity and colour were evaluated. Results for coated fruits stored at 15 °C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4 °Bx) and lower acidity (0.38%) compared to uncoated fruits. Coating with hibiscus mucilage and storage at 15 °C for four days decreased fruit weight loss. It was also observed that storage under these conditions allows a lower concentration of total soluble solids and organic acids. The coatings did not intervene in the decrease of fruit peel colour. Key words: coating, mucilage, soursop, postharvest. Introduction Mexico is the world's leading producer of soursop, with a national production of 30, 790 T in 2019. In this sense, the state of Nayarit was the largest producer of soursop with 23,230 T (Servicio de Información Agroalimentaria y Pesquera [SIAP], 2020). Soursop production contributes to the economic growth of Nayarit; however, there is a problem in the handling of the fruit due to the high respiration rate and ethylene production leading to softening of the fruit, resulting in a short post-harvest shelf life (Balois-Morales et al., 2019). Nayarit does not have an adequate postharvest system, which leads to inadequate fruit handling during handling (Jiménez-Zurita et al., 2016), causing production losses (Tovar-Gómez et al., 2011). Therefore, there is interest in investigating postharvest technologies that allow prolonging shelf life while maintaining the nutritional quality of the fruit (Moreno-Hernández et al., 2014). As an alternative to improve postharvest handling and maintain the quality of fruit and vegetable products, the use of edible coatings has been implemented (Park et al., 2014). Edible coatings based on polysaccharides have gained importance because they create a modified atmosphere through a semi-permeable layer in the fruit that allows gas exchange, reducing metabolic processes and prolonging the postharvest life of the fruit (Solano-Doblado et al., 2018). Among the polysaccharides of interest, mucilages have been used due to their highly branched structure, complex polymeric and hydrocarbon nature that allows modifying the rheology of a solution (Dugarte et al., 2019). Coatings made from mucilage allow a decrease in weight loss, delay in the concentration of total soluble solids, as well as colour improvement (Zambrano et al., 2017). In the above context, hibiscus mucilage could be used as a material for the preparation of an edible coating to prolong the shelf life of fruits. With this in mind, the effect of hibiscus mucilage-based coating (2%) on physicochemical changes during postharvest storage was evaluated in this study.

Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview.

Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.