Research Journal of Agricultural Sciences
Vol : 15 - Issue : 4 ; 922–926
Rupali Sharma1 and Sandeep Bhardwaj*2
1 Department of Horticulture, College of Agriculture, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India
2 Department of Basic Engineering, College of Agriculture Engineering and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India
Abstract
Fruits and vegetables, vital for daily nutrition, have seen a rise in demand due to their rich content of vitamins, minerals, antioxidants, and dietary fibers. However, these perishables face challenges from both abiotic and biotic factors, leading to spoilage and biochemical deterioration, which can compromise quality and safety. Postharvest losses are significant, especially in developing countries, often reaching 20-30%. Cold storage is essential but insufficient alone, necessitating additional postharvest technologies to maintain quality. Respiration rates, particularly in climacteric fruits, increase during ripening, marking senescence. Minimizing respiration and ethylene production is crucial for prolonging shelf life. Edible films and coatings have emerged as an effective solution, creating a barrier that reduces respiration, transpiration, and senescence while potentially incorporating nutrients and bio-preservatives. The quality of fruits and vegetables is multifaceted, encompassing appearance, texture, flavor, nutritional value, and safety, which can change during storage and commercialization due to environmental interactions. Edible coatings, made from natural, biodegradable polymers like proteins, carbohydrates, and lipids, offer a promising alternative to synthetic materials. These coatings can prolong shelf life by modifying the gaseous environment, reducing respiration and ethylene biosynthesis, and filling surface cracks. Edible coatings have shown effectiveness in preserving quality attributes such as texture, flavor, and nutritional content across various fruits. Research highlights their role in maintaining antioxidants, phenolics, and pigments, as well as regulating physicochemical properties. Different application methods (dipping, brushing, spraying) and composite blends enhance the coatings' effectiveness. Studies demonstrate the potential of coatings to reduce decay, delay ripening, and improve appearance while incorporating functional benefits like antioxidants. The development of edible coatings continues to focus on enhancing mechanical, barrier, and sensory properties, making them a viable solution for extending the shelf life and quality of fresh produce.