Physicochemical Alterations in Fruits Caused by Edible Coatings during Storage: A Review

Fruits and vegetables are especially perishable due to their 80-90% water content by weight. Several strategies have been developed to retain and extend the freshness of packaged, transported and stored goods. Edible coatings are thin films applied to the exterior of fruits and vegetables to protect them from moisture, air and microbes. In the development of edible coatings, polysaccharides, proteins, lipids, composites and resins are among the most often employed materials. Packaging fresh fruits and vegetables is essential for preventing further contamination, damage and loss of moisture. The physicochemical effects of edible coatings on whole fruits include enhanced hardness, higher titratable acidity (TA) and better vitamin C, whereas the effects on fresh cuts include reduced water loss, increased soluble solid content (SSC) and preservation of product colour. The bulk of the effects might have been observed in both whole and freshly sliced fruits. This has aroused the interest of scholars, resulting in extensive research.