Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review
Despite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits posth...
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MDPI AG
2025-05-01
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| author | Farid Moradinezhad Atman Adiba Azam Ranjbar Maryam Dorostkar |
| author_facet | Farid Moradinezhad Atman Adiba Azam Ranjbar Maryam Dorostkar |
| author_sort | Farid Moradinezhad |
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| description | Despite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits postharvest. Edible coatings have emerged as a sustainable solution to extending the shelf life of fruits and decreasing postharvest losses. The precise composition and application of these coatings are crucial in determining their effectiveness in preventing microbial growth and preserving the sensory attributes of fruits. Furthermore, the integration of nanotechnology into edible coatings has the potential to enhance their functionalities, including improved barrier properties, the controlled release of active substances, and increased antimicrobial capabilities. Recent advancements highlighting the impact of edible coatings are underscored in this review, showcasing how they help in prolonging shelf life, preserving quality, and minimizing postharvest losses of subtropical fresh fruits worldwide. The utilization of edible coatings presents challenges in terms of production, storage, and large-scale application, all while ensuring consumer acceptance, food safety, nutritional value, and extended shelf life. Edible coatings based on polysaccharides and proteins encounter difficulties due to inadequate water and gas barrier properties, necessitating the incorporation of plasticizers, emulsifiers, and other additives to enhance their mechanical and thermal durability. Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. Therefore, ongoing research and innovation in this field show great potential for reducing postharvest losses and strengthening food security. This paper presents a comprehensive overview of the latest advancements in the application of edible coatings and their influence on extending the postharvest longevity of main subtropical fruits, emphasizing the importance of maintaining the quality of fresh and fresh-cut subtropical fruits, prolonging their shelf life, and protecting them from deterioration through innovative techniques. |
| format | Article |
| id | doaj-art-b5310bb4cdee411f87ae0deb7c23733e |
| institution | Kabale University |
| issn | 2311-7524 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Horticulturae |
| spelling | doaj-art-b5310bb4cdee411f87ae0deb7c23733e2025-08-20T03:24:36ZengMDPI AGHorticulturae2311-75242025-05-0111657710.3390/horticulturae11060577Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A ReviewFarid Moradinezhad0Atman Adiba1Azam Ranjbar2Maryam Dorostkar3Department of Horticultural Sciences, Faculty of Agriculture, University of Birjand, Birjand 9719113944, IranRegional Agricultural Research Center of Tadla, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, MoroccoPistachio Research Center, Horticultural Science Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan 7714613634, IranDepartment of Horticultural Sciences, Faculty of Agriculture, University of Birjand, Birjand 9719113944, IranDespite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits postharvest. Edible coatings have emerged as a sustainable solution to extending the shelf life of fruits and decreasing postharvest losses. The precise composition and application of these coatings are crucial in determining their effectiveness in preventing microbial growth and preserving the sensory attributes of fruits. Furthermore, the integration of nanotechnology into edible coatings has the potential to enhance their functionalities, including improved barrier properties, the controlled release of active substances, and increased antimicrobial capabilities. Recent advancements highlighting the impact of edible coatings are underscored in this review, showcasing how they help in prolonging shelf life, preserving quality, and minimizing postharvest losses of subtropical fresh fruits worldwide. The utilization of edible coatings presents challenges in terms of production, storage, and large-scale application, all while ensuring consumer acceptance, food safety, nutritional value, and extended shelf life. Edible coatings based on polysaccharides and proteins encounter difficulties due to inadequate water and gas barrier properties, necessitating the incorporation of plasticizers, emulsifiers, and other additives to enhance their mechanical and thermal durability. Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. Therefore, ongoing research and innovation in this field show great potential for reducing postharvest losses and strengthening food security. This paper presents a comprehensive overview of the latest advancements in the application of edible coatings and their influence on extending the postharvest longevity of main subtropical fruits, emphasizing the importance of maintaining the quality of fresh and fresh-cut subtropical fruits, prolonging their shelf life, and protecting them from deterioration through innovative techniques.https://www.mdpi.com/2311-7524/11/6/577alginate<i>Aloe vera</i>carboxymethylcellulosechitosangums |
| spellingShingle | Farid Moradinezhad Atman Adiba Azam Ranjbar Maryam Dorostkar Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review Horticulturae alginate <i>Aloe vera</i> carboxymethylcellulose chitosan gums |
| title | Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review |
| title_full | Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review |
| title_fullStr | Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review |
| title_full_unstemmed | Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review |
| title_short | Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review |
| title_sort | edible coatings to prolong the shelf life and improve the quality of subtropical fresh fresh cut fruits a review |
| topic | alginate <i>Aloe vera</i> carboxymethylcellulose chitosan gums |
| url | https://www.mdpi.com/2311-7524/11/6/577 |
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