M Praveen Kumar¹*, P Irene Vethamoni², GJ Janavi³, S Vanitha⁴ and VP Santhana Krishnan⁵

¹Department of Postharvest Management, Horticulture College and Research Institute, TNAU, Coimbatore
²Dean, Horticulture College and Research Institute, TNAU, Coimbatore
³Horticulture College and Research Institute, TNAU, Periyakulam
⁴Department of Vegetable Science, Horticulture College and Research Institute, TNAU, Coimbatore
⁵Department of Medicinal and Aromatics, Horticulture College and Research Institute, TNAU, Coimbatore

*Corresponding Author: M Praveen Kumar, Department of Postharvest Management, Horticulture College and Research Institute, TNAU, Coimbatore.

Received: February 05, 2025; Published: March 10, 2025

Abstract

Edible coating is an eco-friendly method employed across a diverse range of products to effectively regulate oxidation, gas exchange, and moisture transfer. In addition to providing an extra layer of protection, edible coatings have the same effect on internal gas composition as modified atmosphere storage technique. Several active chemicals can be added to the polymer matrix and consumed with the meal, improving safety or even nutritional and sensory qualities. This highlights a key advantage of employing edible films and coatings. The application of various edible coatings, including composites, proteins, lipids, and polysaccharides, on fresh produce serves to not only prolong its shelf-life but also enhance its overall quality. This also covers the most recent developments on the use of nutraceuticals, texture enhancers and antimicrobials aiming to elevate the functional properties and quality of fresh-cut fruits and vegetables.

Keywords: Edible Coating; Safety; Quality; Protection; Shelf-Life

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Citation

Citation: M Praveen Kumar., et al. “A Review on Enhancing Quality and Shelf-Life of Fruits and Vegetables by Edible Coating". Acta Scientific Agriculture 9.4 (2025): 04-11.

Copyright

Copyright: © 2025 M Praveen Kumar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.