Author Zühal Okcu, Yasemin Yavuz, Sevgi Kerse
Aloe, maintain quality and safety during food transportation and storage, techniques and procedures in packing, edible films increase foods organoleptic properties and support nutritional values, Fruits and vegetables are highly sensitive product, delaying ripening and reducing loss of weight in fruit and vegetable could be supplied with edible films and coatings, during storage process of foods, packing is an important step to protect their sensory, nutritional and hygienic properties, containers using protective materials in order to preserve the goods, to increase their performance and to make them carry out their informing functions, to preserve food quality and safety during the period between production and consumption; Glass, paper, cardboard, paperboard, aluminum and various type of plastics can be used as packing material, Packing materials are separated into two groups which are synthetic and edible, Synthetic packings are usually petrochemical based , the usage of synthetic packing should be reduced due to environmental pollution and migration problems, Edible packaging that obtained from herbal resources, Edible coatings are in liquid form and applied to the product by plunging it into the solution, Edible films are defined as thin protein, polysaccharide and lipid based layer created between food ingredients or on food surface in order to maintain quality, prevent spoilage, prolong the shelf life and protect sensory properties of food, to providing barrier properties, these films maintain product quality, biodegradable, consumable, and could be applied at different technologies, edible coating should be reliable product respiration to be under control, structural integrity and facilitate mechanical processing, combine prevent or reduce microbial degradation, edible films and coatings can be obtained and applied to foods in different ways , film coatings; simple joining, complex joining and gelation mechanisms are used, application of edible films to fruit and vegetables, immersion method and spraying method, Immersion method is the dipping food product in coating solution, draining excess coating material on product surface, providing the formation of film and allowing them to dry at room conditions or in a dryer, Spraying method is commonly applied by high pressure spray applicators or air blast systems in order to coat a certain part of the product’s surface or obtain a uniform thin layer, other method could be pouring method, which is applied by pouring the film solution onto the region to be coated, the dripping method which is based on the technique to apply the coating material to foodstuff from above in drops and then drying the food on the rotating brush bearings by the help of fans, foaming method which the foam applied to foodstuff moving on the cylinder is distributed on the surface by the help of brush, Improving the appearance by providing brightness to the surface of fruit , reducing losses of weight protecting fruit texture, reducing respiration speed and ethylene production and thus delaying the ripening, protecting fruits and vegetables from chilling injuries, providing basis for post-harvest chemical applications and reducing the usage of synthetic materials, reducing microbiological degradation , protecting aroma components, vitamins and antioxidants, pigments and reducing their browning reactions , improving the organoleptic properties of coated food by incorporating various additives such as flavor, pigments and sweeteners , replacing of chemical origin package materials create positive effects both on environment and on people, by this application, in perishable and aspirating products like fruits and vegetables, both ripening is delayed by reducing the respiration and shelf life can be prolonged
