Vol. 12, Issue 3 (2023)

Author(s):
Himanshu, Dr. Deepika Saxena and Malige Bhavani

Abstract:
It is believed that the production of edible films and coatings, which have developed dramatically in recent years, will considerably impact on the quality of fruits and vegetables in the next years. People want good-quality, healthy fresh fruits with a long shelf life free of pesticide residues. An innovative approach to a sustainable solution to this issue is the addition of edible films to fruits and vegetables. Various studies show that such coatings are good barriers to oxygen, increase shelf life, maintain fruit quality, and have antimicrobial properties. This paper describes the usefulness, trends, and perspectives of polysaccharide, protein, and lipid coatings, as well as their influence on the value of fruits and vegetables Different coating methods are also discussed i.e. Dipping, Spraying, Brushing, Electro-spraying, Drop casting, Panning, and Fluidized- bed by these methods we can apply coatings on fruits. The Paper gives recent details on the various edible films utilized to prolong the shelf life of fresh and less processed fruits.