Authors J. Kabir, Vijaykumar T. Kore, Sima S. Tawade
techniques have been studied in order to extend the shelf life of fresh produce (fruits and vegetables), as low temperature and high relative humidity, controlled and modified atmosphere packaging/storage, maintenance of the quality of fresh produce is still a major challenge for the food industry, edible coating can act as moisture and gas barriers, control microbial growth, preserve the colour, texture and moisture of the product and can effectively extend the shelf life of the product, edible coatings are a thin layer of edible materials which restrict loss of water, oxygen and other soluble material of food, The coating is an integral part of the food which can be eaten as a part of the whole food product , edible coatings can offer the following advantages to the fresh fruits and vegetables industry, improved retention of colour, acids, sugar and flavour components, maintenance of quality during shipping and storage, reduction of storage disorders; and d) improved consumer appeal , edible coatings have also a high potential to carry active ingredients such as anti-browning agents, colorants, flavors, nutrients, spices and antimicrobial compounds that can extend product shelf life and reduce the risk of pathogen growth on food surfaces, formulations of edible coating, Applications of lipid based coatings on fresh fruits and vegetables, Resisted the leaching effects, Less decay, Best fruit quality, better the organoleptic properties, increased shelf life, highest acidity and TSS under the treatment with 6 to 9 %It delayed ripening and reduced the water loss and decay incidence. Little effect on TSS, total titratable acidity, and ascorbic acid, Retard water loss, prevent desiccation, Effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles, Reduced weight loss, and shrivel; increase shelf life; increase ground skin coloration, Slightly delayed fruit ripening but reduced fruit aroma volatile development, Decreased soluble solids, titratable acidity and ascorbic acid loss; increase storage life up to 34 days, Prolongs and improves the shelf life, excellent antifungal barrier inhibiting the growth of natural phytopathogenic fungal strains and slow weight loss, Reduced the rate of physico-chemical changes; retained the best quality, Lower the fresh matter loss percentage and higher the relative water retention; peel percentage decreased and pulp and pulp/peel percentages increased, Extended the green life, delayed ripening, Reduced softening of arils, weight loss and % of browning index, loss of vitamin C, loss of anthocyanin and delayed microbial decay, Prevent oxidative and hydrolytic rancidity, improved their smoothness and taste and improved sensory characteristics, Retaining texture (especially for brittleness); also maintained higher POD activity and lower activities of cell wall hydrolases such as PE, PG, and cellulase, Delayed ripening, retained higher TSS: acid ratio in storage, Delayed ripening, loss of firmness and reduced PLW, Preserving the quality and extending the shelf life, reduced the weight and firmness losses, Retaining higher contents of Vit. C and total chlorophyll, Reduced moisture loss, maintaining fruit firmness and fruit freshness, Reduced physiological loss in weight and shrinkage, aloe vera edible coating was able to reduce the initial microbial counts for both mesophilic aerobic and yeast and molds in cv. Crimson Seedless table grapes, aloe in general positive effect of this edible coatings is based on their hygroscopic properties, which enables formation of O2 and CO2 and creating modified atmosphere (MA) and acting as moisture barrier between the fruit and the environment, and thus reduced weight loss, browning, softening, and growth of yeast and molds, Papaya , Aloe vera gel edible coating , Control PLW, ripening process (chemical changes, colour development and softening of fruit tissue) and decay, increase the shelf life, cherry , Aloe vera gel Prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning and reduce microorganism proliferation, apple , Aloe vera gel Delayed the loss of total phenolics and ascorbic acid, Delayed the weight loss, colour changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay, extend the storage life and reduce the initial microbial counts, grapes, Aloe vera gel Prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning and reduce microorganism proliferation, Aloe
