Edible Coating for Fresh Produce Shelf-Life Extension

Bernard, Maringgal and Norhashila, Hashim (2026) Edible Coating for Fresh Produce Shelf-Life Extension. In: Sustainable Approaches in Postharvest Handling and Management. Apple Academic Press, Taylor & Francis Group, New York, pp. 201-228. ISBN 9781779641076

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Abstract

A confirmed fording reveals that an edible coating serves as a protective barrier on the surface of fresh produce, influencing the internal gas environment, minimizing water losses, and delaying the ripening of the fruit. To maintain the safety and quality of fresh produce, attempts have been made to introduce novel natural coating materials. This chapter seeks to summarize recent studies on the application of edible coatings to various fresh produce. The basic idea underlying the edible coating treatment is highlighted, as is the effect on the physical and chemical properties, sensory, and antimicrobial aspects of fresh produce. Mechanisms of the action of edible coatings in extending the shelf life of fresh produce are also discussed. To enhance the longevity of fresh produce, an alternative method involving using edible coating can be utilized. The materials used in the edible coating have a significant impact on its effectiveness and consumer acceptance. The efficacy of the selected materials to extend the shelf life of fresh produce without compromising sensory and nutritional properties is one of the primary issues in edible coating techniques that require additional research.

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