Development of Edible Coatings to Extend the Shelf Life of Perishable Fruits and Vegetables
DOI:
https://doi.org/10.69996/fmep.2026039Keywords:
Edible coatings, Shelf life extension, Fruits and vegetables, Chitosan, Food preservation, Post-harvest technology, Biodegradable coatingsAbstract
Post-harvest losses of fruits and vegetables remain a major global challenge due to microbial spoilage, moisture loss, oxidation, and physiological deterioration. Edible coatings have emerged as a sustainable and environmentally friendly technology for extending the shelf life of perishable horticultural products. These coatings form thin biodegradable layers over food surfaces and act as barriers against moisture transfer, oxygen penetration, respiration, and microbial contamination. The present study investigates the development and application of edible coatings for improving the shelf life, physicochemical properties, and microbial stability of fruits and vegetables. Various natural polymers such as chitosan, alginate, starch, cellulose derivatives, proteins, and lipid-based materials are analyzed for their coating efficiency. The study also evaluates the influence of edible coatings on weight loss, firmness, color retention, respiration rate, and microbial growth. A qualitative and analytical research methodology based on secondary data analysis and experimental findings from previous studies has been adopted. The results indicate that edible coatings significantly reduce post-harvest losses and improve storage stability while maintaining sensory and nutritional quality. Chitosan-based coatings exhibited superior antimicrobial properties, whereas polysaccharide coatings effectively controlled moisture loss and gas exchange. The integration of natural antimicrobial agents and nanotechnology further enhanced coating performance. The study concludes that edible coatings provide a promising solution for sustainable food preservation and reducing food waste in the agricultural supply chain.
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