Development of Edible Coatings in the Preservation of Fruits and Vegetables

Abstract

Edible coatings are thin layers obtained from biopolymers (proteins, polysaccharides, lipids or combinations of these components) and are applied to food products. Some of its functions are to protect the product from physical, chemical and biological deterioration during storage and distribution. Due to the problem related to losses of horticultural products caused by different factors, including postharvest spoilage due to high moisture content, edible coatings have been recently studied in order to enhance the quality of food products. The application of edible coatings on fresh fruits and vegetables has shown promising results in extending its shelf life and improving safety. This chapter aims to analyze the recent advances in the development of edible coatings in the postharvest.