Author Francisco Javier Blancas-Beniteza Beatriz Montaño-Leyvac Lizet Aguirre-Güitrónb Cristina Lizbeth Moreno-Hernándeza Ángel Fonseca-Cantabranaa Luz del Carmen Romero-Islasa Ramsés Ramón González-Estrada
fruit production has increased in recent years due to their increase consumption in human diet, Fruits are rich in nutrients associated with a beneficial effect on human health, during their production significant losses can occur, postharvest stage is the key for fruit preservation, technologies in order to maintain fruit quality, Edible coatings are soluble formulations applied on food surfaces such that a thin layer of edible film is formed directly on the food surface or between different layers of components to prevent the migration of moisture, oxygen, and solute into the food, control the exchange of moisture and gases between the food and the environment, incorporation of different active substances within the matrix of the coating, contribute not only to increase the shelf-life of the fruit, but also in the improvement of the organoleptic and nutritional properties, physicochemical properties of biopolymers used as coatings, delay deterioration and fruit diseases is of great interest, Edible coatings can help extend the shelf-life of freshly cut fruits by several mechanisms, as a barrier can reduce moisture and solute migration, gas exchange, respiration and oxidative reaction rates, biopolymers can avoid mechanical damage, light exposition and contaminations presence, edible coatings to act as carriers of antimicrobial compounds, help to extend the shelf-life of the fruits and reduce the risk of pathogen’s establishment on their surfaces, aloe vera is a biopolymer has the capacity of acting as elicitor activating enzymes production related to mechanism of fruit’s defense reducing fruit spoilage, edible coatings can be applied with different methods that range from immersion and aspersion to more sophisticated methods such as spreading/brushing, additives are incorporated as active agents, Impact of postharvest losses of fruits, production and processing of plant-based foods, of great importance is the postharvest, where it is estimated that the losses of fruit and vegetable products exceed 20% worldwide, mainly caused by microbiological and physiological agents, protective barrier during processing, handling, and storage of food products, delaying the deterioration of food, improving its quality and extending its shelf-life, edible coatings on fruits for shelf-life extension and management of the quality, most of the fruits we consume are treated with coatings to extend their shelf-life, Fruit continues to lose water and solutes after harvest due to biological activities. Moisture loss during postharvest, Aloe
