Authors Padmaja, N., & Bosco, S. J. D.

Sapota is a climacteric fruit and is very much appreciated for its taste and nutritional value but the production and commercialization of the fruit is limited. The sweet tasting fruit possesses a delicate characteristic aroma, sometimes slightly astringent. So far, many attempts has been made to extend the shelf life which include Calcium salts dip treatment, GA?, Waxol and hot water treatments. But these were not able to increase the storage life to appreciable level as the MAP does which was expensive and need technical expertise. Aloe vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest treatments. Aloe Vera has been used for centuries for its medicinal and therapeutic properties anti-inflammatory and antimicrobial activities apart from the antioxidant capacity. Pectin has wide applications in a variety of food formulations as jellying and thickening agent. Since it sets into Jelly in sugar-acid solution, it is regularly used in the preparation of jams, jellies, and marmalades. Because of its ever-increasing use and demand, pectin has become an indispensable ingredient in food industry. Low density polyethylene has wide applications in the food industry as packaging material to avoid weight loss, dust, contamination of microorganisms. Edible coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. They act as barriers to moisture and oxygen during processing, handling and storage and do not solely retard food deterioration but also enhance its safety due to their natural biocide activity or the incorporation of antimicrobial compounds.

Authors Chrysargyris, A.; Nikou, A.; Tzortzakis, N.

Application of an edible coating is a technique that can be used to increase fruit storability. Tomato fruit was coated with 0%, 5%, 10%, 15%, and 20% Aloe vera gel, and fruit quality maintenance was examined for up to 14 days at 11 “C and 90% relative humidity. Results showed that 10% and 15% A. vera coating reduced fruit ethylene production. The ripening index (total soluble solids/ titratable acidity) decreased after 7 days of storage in 10% Aloe-coated fruits, maintaining the overall quality of the tomato fruit. Lycopene and ?-carotene content were reduced by 20% A. vera in both examined storage periods. Ascorbic acid content was increased in 10% Aloe-coated fruits. Total phenolics and antioxidative status were increased in 20% of coated fruits after 14 days of storage. Fruit firmness, titratable acidity, weight loss, respiration rate, and fruit color (L*, a*, b*) did not differ among treatments. Thus, an edible coating of 10% A. vera could be considered a promising treatment to maintain tomato quality during postharvest storage, Fruit storage; natural products; preservation; quality-related attributes; tomato; vegetables, Tomato (Solanum lycopersicum Mill.) postharvest life as a climacteric fruit is relatively short since many processes cause loss of quality and storability, including high respiration rates, transpiration, postharvest diseases and acceleration in the ripening process and senescence, Tomato quality changes continuously after harvesting. Fruit quality aspects include firmness, flavor, color, and nutritional value, as well as shelf life, processing attributes, and resistance to pathogens, tomatoes deteriorate rapidly after harvest and in some cases during or after transport and marketing. Due to the economic impacts of spoiled foods and consumers’ concerns over the safety of foods containing synthetic chemicals, a lot of attention has been paid to naturally derived compounds or natural products, edible coatings using natural biomaterials are being explored as a safer alternative to extend the shelf life of perishable food crops and improve food appearance, Different compounds have been used as edible coatings to prevent commodity weight loss, including wax, milk proteins, celluloses, lipids, starch, zein and alginate, Aloe vera gel has been identified as a novel coating agent with good antimicrobial properties, In recent years, the use of A. vera gel has gained much attention for use as a safe and environment-friendly postharvest treatment. Aloe vera gel has been applied as an edible coating material for raw produce including nectarines, mangoes, apples, strawberries, cherries, papayas, peaches and plums, tomatoes, and table grapes. Typically, the A. vera concentration used in these studies ranged between 50% and 100%, although it was much lower for apples (0%–10%). The results of these studies have indicated that A. vera reduces the respiration rate, ethylene production, weight loss, softening, and total acidity and prevents color. development.

Authors Nida Firdous,Moazzam Rafiq Khana, Masood Sadiq Butt, Ali, Muhammad Asim Shabbir,Ahmad Din, Abid Hussain, Azhari Siddeeg &Muhammad Faisal Manzoor

Climacteric fruits such as tomatoes are highly perishable, have a limited shelf life (7 to 10 days), and are prone to early quality deterioration under ambient conditions. Tomatoes are susceptible to ethylene and tend to ripen sharply, particularly after harvest. That’s why; growers need to slow down the ripening process of tomatoes after harvest to make them available to the commercial markets a wholesome fruit. Tomatoes are a vital source of nutritional and therapeutic compounds, including ascorbic acid, sugars, total phenols, flavonoids, carotenoids, and lycopene. For maintaining the fruit texture, cell wall compounds such as pectin play essential roles in tomato fruit softening and texture integrity. Meanwhile, undesired storage environments and microbial/fungal attacks may primarily affect such compounds, thus leading to postharvest quality losses of tomatoes. The edible coating is a robust approach to enhancing the shelf life of the produce by preventing anaerobiosis in perishable fruit like tomatoes. Various kinds of biodegradable, edible coatings (i.e. seed mucilage, microbial gums, pectin polysaccharides, corn starch, gum arabic, polyalcohols, etc.) are in practice to overcome postharvest losses in horticultural products . Edible coatings create a modified atmosphere by generating a semi-permeable barrier against O2, CO2, solute, and moisture exchange. Subsequently, oxidation rate, respiration rate, ethylene production, textural strength, flavour quality, and water loss remained controlled, maintaining the fruit quality for a longer time. Hydrocolloidal Aloe vera gel (AVG) can potentially extend the shelf life and maintain the postharvest quality of various perishable products. The AVG contains 99% gel component along with numerous essential substances such as polysaccharides, amino acids, organic acids, minerals (zinc, calcium, copper, magnesium, manganese, and phosphorus), essential enzymes, sterols, gibberellins, and water- and fat-soluble vitamins and phenolic compounds, many of which have antimicrobial and anti- mutagenic properties. The AVG is generally considered a safe (GRAS) coating material due to its accessible biochemical properties, biodegradability, antimicrobial action, non-toxicity, film- forming properties, and eco-friendly nature. It is bio- preservative, affordable, technologically viable, and easily applicable. The AVG contains various components exhibiting antimicrobial activities, such as anthraquinones that could show the inhibitory potential against Staphylococcus aureus and E. coli. The mechanism behind its antimicrobial action is the inhibition of solute transport through membranes. A previous study reported its effectiveness against food- borne pathogens such as Salmonella typhimurium, Klebsialla pneumonia, Bacillus cereus, and E. coli. AVG-based edible coatings seem like a green alternative attributed with cost-effective and readily available than already existing synthetic materials.

Authors Ananou, S.; Martínez-Bueno, M.; Valdivia, E.; Ananou, S.; Maqueda, M.; Martínez-Bueno, M.; Valdivia, E.

Biopreservation refers to the use of antagonistic microorganisms or their metabolic products to inhibit or destroy undesired microorganisms in foods to enhance food safety and extend shelf life. In order to achieve improved food safety and to harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems such as lactic acid bacteria (LAB) and/or their metabolites, The antagonistic properties of LAB derive from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (lactic and acetic), hydrogen peroxide and antimicrobial peptides (bacteriocins). Nowadays the use of LAB bacteriocins is considered an integral part of hurdle technology. Their combined use allows most pathogenic and spoilage bacteria to be controlled and extends their inhibitory activity spectrum to such intrinsically resistant organisms as Gram-negative bacteria. Food spoilage refers to the damage to the original nutritional value, texture, and flavor of the food that nevertheless, these types of solutions have many eventually render food harmful to people and unsuitable drawbacks: the proven toxicity of many of the commonest to eat. The increasing consumption of pre-cooked food, chemical preservatives (e.g. nitrites), the alteration of the prone to temperature abuse, and the importation of raw organoleptic and nutritional properties of foods and foods from developing countries are among the main especially recent consumer trends in purchasing and causes of this situation, One of the concerns in the food industry is the processed products without additives, contamination by pathogens, which are a frequent cause of To harmonize consumer demands with the necessary foodborne diseases, Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life, One of the most common forms of food biopreservation is fermentation, a process based on the growth of microorganisms in foods, whether natural or added, intentional application in raw foods of different microbial systems (starter/protective cultures).

Authors Ncama, K.; Magwaza, L.S.; Mditshwa, A.; Tesfay, S.Z

Fresh produce is recognized as highly beneficial for human health. The substantial changes in the lifestyle of populations and upturn awareness about nutritional aspects of dietary patterns, fresh produce has high demand, In developing countries, postharvest losses can reach up to 50%, and improper storage can cause serious food safety and quality-related issues. To fulfill the ever increasing demand of fresh produce, more attention should be given to reduce postharvest losses in addition to increase the production, Postharvest operations are one of the promising approaches for regulating food safety and security, fresh produce; postharvest, losses; food safety and quality; Nutrition properties; Bio-edible coating, consumers demand chemical free fresh product with excellent quality and nutritional profile, edible coating of fresh produce seems to be an effective approach to mitigate produce safety and quality issues, Fresh produce is highly perishable by nature, that is why it is more susceptible to biotic (diseases, insects, parasites) and abiotic (temperature, humidity, rain, floods) challenges that cause postharvest losses. Microorganisms are a major source of postharvest losses in fresh vegetables. Skin damage, spots, and fractures occur because of improper handling of fresh vegetables provide optimum conditions for microbial growth. Many microorganisms enter the food and cause serious health issues, especially pathogenic organisms which can cause food-borne diseases.[5] To enhance quality and safety, fresh produce must need protection from deterioration during processing, storage, and transportation. Numerous techniques are utilized for extending the nutritional attributes and storage life of fresh produce include modified atmospheric packaging (MAP), high temperature storage, low temperature, irradiation, and chemical treatment but these techniques require proper care and sometimes lead to an unacceptable loss in nutritional value of produce, edible coatings and films have piqued the attention of scholars and the food industry to use them as preservative techniques because of their biodegradability, biocompatibility, antibacterial, and antifungal activity and it shown to be very successful in retaining food without compromising its nutritional or organoleptic aspects, Edible coatings would be a good substitute for the commercial synthetic waxes that are now utilized, which are mostly made of oxidized polyethylene, moreover, certain edible coatings may contain useful additives like antioxidants and phytonutrients that help to improve food safety and stability. Sensory properties, water solubility, and other variables all play a role in the selection of coating materials, when purchasing fresh produce, consumers evaluate the quality and wholesomeness of the produce based on its presentation. The most prevalent and challenging problem for fruit industry is to maintain and control fresh quality, avoid spoilage, and retard growth of pathogenic microorganisms, this issue can be solved by using an edible coating. Edible coating adds another layer of protection to fresh fruits and vegetables and may have a similar effect to modify storage atmosphere and controlling inner gas composition, edible coatings with the inclusion of different edible herbs and antimicrobial agents have been created and applied to fresh produce, edible coating is a thin layer that acts as semipermeable membrane and operates as barrier against gases, water leakage, hence, decreases the rate of respiration, enzymatic browning, and release of volatile compounds into the ambient environment, they are employed directly on the produce surface by spraying, brushing, or dipping to create a modified atmosphere. Under conditions of high humidity, edible coatings should be durable and commonly regarded as safe. Edible coatings must be colorless, odorless, tasteless and have strong mechanical characteristics that can be utilized as nutraceutical, as well as act carriers of texture enhancers, to enhance the storage life of fresh produce, various materials were used to cover and wrap them and this material is consumed with foods, both with and without removal, and is known as an edible wrapping, fresh produce with edible coatings has a gleaming appearance. The key benefit of edible coating is that it improves the storage time of fresh or refined food products while also protecting them from postharvest losses and environmental damages, edible coating is added to the outer surface of fruits and vegetables to increase shelf life and shine appearance in order to meet market demand for environment friendly and nutritious foods by improving the nutritional composition of fruits and vegetables without compromising their consistency, Among the major obstacles confronting the global preservation industry is the limited advancement of unique coatings with increased consistency and functionality for both fresh and minimally processed food. It has been documented that development activities have largely turned toward the creation of environmentally sustainable coatings/packaging derived from biodegradable polymers, which may not only minimize packaging needs but also contribute to the transfer of value-added by-products, Multiple methods are employed for coating formation depending upon which coating material is used, for the formation of edible coatings, some methods like solidification of melt, solvent extraction and thermal gelation have been developed, hydrocolloid films contain water soluble polymers derived from animals, plants, or microbial/biological sources. Solvent extraction produces hydrocolloid edible films with a continuous structure. The chemical and physical interactions between molecules enhance the product’s stability. Water, acetic acid and ethanol are mostly used as solvents with the addition of plasticizers, antimicrobial, and cross-linking agents. Protein films produced by heating the solution result in denaturation, precipitation, or gelation and cooled immediately to produce coagulation and further gelation. Lipid films are solidified and melted, Additives in coatings Additives like antimicrobials, plasticizers, texture enhancers, flavor, probiotics, and anti-browning compounds have been mostly utilized in edible coatings. Incorporation of antimicrobial agent into coatings give an innovative approach to extend the storage life and enhance microbial safety, the generally utilized antibacterial agents in edible coatings are potassium-sorbate, lauric acid, green tea powder, sodium benzoate, trisodium phosphate, pediocin, lactic acid, conalbumin, chitosan, lecithin, nisin, lauric acid, ethylene diamine tetra acetic acid (EDTA), thiosulfonates, imazali, sorbic acid, grape seed extract, essential oils/spices, or their ingredients, benomyl, silver, isothiocyanates, and enzymes. The enzymes glucose oxidase, lactoperoxidases, and lysozyme are utilized as antibacterial agents in coating solutions, however, their applicability is limited due to poor stability (at varying pH and temperature), Antimicrobial compounds derived from plants are encouraged to promote customer acceptance used natural antimicrobials curcumin and limonene and coatings were made from their liposomes and then over-coated with methyl cellulose. One set of each coating type was exposed to simulated local transportation vibration. Vibrated samples had a shorter shelf life than non-vibrated samples, indicating the need for a tough coating that can withstand road vibrations. On the 14th day of storage, limonene liposomes showed substantially lower fungal growth than the control by judging number of strawberries with visible Mold, the impact of four distinct plasticizers (glycerol, polyethylene glycol, sorbitol, and glycerol) on water vapor permeability, and mechanical characteristics of alginate coating. Inclusion of plasticizers changed the mechanical characteristics of alginate coverings, lowering tensile strength (TS), with the impact becoming more evident as the relative humidity (RH) increased, Types of edible coating, edible coatings are chiefly classified into three main groups. Polysaccharides based coatings (starch, chitosan, cellulose, alginate, pectin, gums etc.), protein-based coatings (zein, whey protein, wheat gluten, casein, soy protein, egg albumin, gelatin, etc.), lipid-based coatings (waxes, fatty acids etc.) and composite coatings are formed by combining more than one material or substance depicted the types and subtypes of edible coatings.

Authors N.H. Mohd Nizam, N.F. Mohammad Rawi, S.F. Mhd Ramle, A. Abd Aziz, C. K. Abdullah, A. Rashedi, M.H. Mohamad Kassim,

substitutes for synthetic polymers. The starch-based film is one of the best alternatives; it is a cost-effective material that has been investigated as an excellent raw material for the production of a biodegradable film, additionally, the development of starch-based films for use as antimicrobial packaging or coating is one of the most promising active packaging systems, using aloe vera as an organic antimicrobial agent derived from plants has risen significantly, due to its film-forming properties, antimicrobial properties, and biochemical properties, aloe vera gel has been identified as one of the best biodegradable films, Aloe vera also contributes to the film’s exceptional properties, Starch film, Aloe vera, Antimicrobial properties, Mechanical properties, Thermal properties, Physicochemical properties, Microbial food spoilage occurs primarily on the food’s surface, edible films and coatings are particularly advantageous for microbial contamination control on the ground because they can act as additive carriers and release active compounds onto food surfaces, where they can be used to inhibit microbial growth, edible films and coatings are thin layers of edible materials that can act as a barrier to moisture, gases, and solute movement in food. Due of their superior features including as biocompatibility, edibility, and a wide range of applications, they are excellent alternatives for traditional wrapping materials, primary distinction between coatings and films is that coatings are applied to foods in liquid form, whereas films are molded into sheets and then utilized as wrapping materials. Edible films or coatings make it easier to transport, store, and display fresh and processed foods, to formulate edible films or coatings with functional properties, both the film-forming base materials and the bioactive ingredients must be carefully selected, proteins, polysaccharides, and lipids are the primary base materials used in the manufacture of edible films and coatings, and the choice of a specific material or a combination of different materials, one of the bio active component that has potential in producing edible films and coating is aloe vera (AV aloe vera gel is used in the food industries to produce functional foods, as a natural preservative and as antimicrobial agent material added in edible films and coatings, there are two traditional approaches to developing an effective coating and film formulation: (i) the material science approach and (ii) the application of coating material to the fruit surface, two additional events are included in the material science approach: (i) biopolymer to gel conversion and (ii) gel to thin film formation, these events are interconnected, which emphasizes the importance of considering the application of coating material prior to applying it to the fruit surface, the formulations must be evaluated independently for their film thickness, solubility, moisture content, water vapour (WVP) permeability, oxygen barrier properties, transparency, colour, tensile strength, elongation at break, elastic modulus, and antimicrobial properties, It is also critical to determine the extent to which secondary components such as plasticizers affect thermal (gelatinization) and post–thermal (retro-gradation) events in starch-based edible film formulations. These occurrences are necessary for the formation of a film or coating because they take advantage of the starch unit is intermolecular associations-dissociations, plasticizers, water, and co-biopolymers all have a significant effect on the thermal actions (granule swelling, amylose or amylopectin chain disintegration, and glass transition) of the film, demonstrating their influence on the overall film properties, starch is inexpensive, widely available and can be used to make edible films for food applications due to their low oxygen permeability, corn starch has excellent film-forming properties as a result of its high amylose content and can thus be used in the development of films, according to recent research, adding plasticizing agents and other active ingredients to starch polymers could further enhance their properties in water barriers. Plasticizers are critical ingredients in the production of edible films and coatings because they increase the versatility and toughness of polymers, polyols (for example, glycerol and mannitol) were previously described as the most starch-compatible plasticizers, starch-based films infused with AV. The use of AV gel as an antimicrobial agent and AV rind as reinforcement in starch-based films.

Authors Martinez-Romero D L,Alburquerque N ,Valverde J M,Guillen F, Castillo S et al ,

A novel edible coating based on Aloe vera gel, accordingly to our developed patent (SP Patent Filed P200302937), has been used as postharvest treatment to maintain sweet cherry quality and safety. During cold storage, uncoated fruit showed increases in respiration rate, rapid weight loss and colour changes, accelerated softening and ripening, stem browning and increased microbial populations, these processes being more intense during the shelf-life periods. On the contrary, sweet cherry treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended. The sensory analyses revealed beneficial effects in terms of delaying stem browning and dehydration, maintenance of fruit visual aspect without any detrimental effect on taste, aroma, or flavors. As far as we aware, this is the first time A. vera gel is used as an edible coating in fruit, which would be an innovative and interesting means for commercial application and as alternative of the use of postharvest chemical treatments. Sweet cherry is one of the most appreciated fruit by consumers since it is an early season fruit and has an excellent quality. The main quality indices are skin colour, which is related to fruit ripening and affected by anthocyanin concentration, and total soluble solids-total acidity ratio (TSS/TA) at harvest. Both parameters, together with the absence of stem browning determine consumer acceptance. TSS ranges between 11 and 25″Brix depending on cultivar and is mainly due to glucose and fructose and less to the presence of sucrose and sorbitol. TA depends also on cultivar, with levels of 0.4–1.5%, the main organic acid being malic acid. Fruit firmness is also an important quality attribute and is directly related to enhancement of storability potential and induction of greater resistance to decay and mechanical damage (Barret and González, 1994). Sweet cherry fruit deteriorate rapidly after harvest and in some cases do not reach consumers at optical quality after transport and marketing. The main causes of sweet cherry deterioration are weight loss, colour changes, softening, surface pitting, stem browning and loss of acidity, while low variations occur in TSS. Finally, special care is needed with the occurrence of decay, which is mainly due to species of the genera Penicillium, Botrytis and Monilia. This fungal spoilage can cause great economic losses, although the occurrence of rots and their influence on sweet cherry quality have been reported to be dependent on cultivar and ripening stage at harvest. Several pre- and postharvest technologies have been used to control decay, but the postharvest use of chemicals as fungicides is restricted in most countries and consumers demand agricultural commodities without pesticide residues. Among these technologies, the use of modified atmosphere packaging (MAP) has been reported to be effective in delaying the physico-chemical changes related to sweet cherry fruit quality loss. Recently, the combination of MAP with several essential oils has been shown to improve the beneficial effect of MAP on maintaining sweet cherry fruit quality during cold storage and extending shelf life. Edible coatings are traditionally used to improve food appearance and conservation. They act as barriers during processing, handling, and storage, and do not solely retard food deterioration enhancing its quality, but are safe due to natural biocide activity, or to the incorporation of antimicrobial compounds. Different compounds have mainly been used as edible coatings to prevent commodity weight loss, including wax, milk proteins, celluloses, lipids, starch, zein, and alginate. In the recent literature, there is little evidence of the use of edible coatings in sweet cherry. Thus, Semperfresh™ reduced weight loss and softening, extending shelf life, although fungicides should be added to avoid fungal spoilage. Derivatives of fatty acids and polysaccharides decreased sweet cherry fruit respiration rate and weight loss. In addition, edible coatings based on chitosan alone or in combination with hypobaric treatments reduced postharvest decay in sweet cherry, there is an increasing interest in the use of Aloe vera gel in the food industry, being used as a source of functional foods in drinks, beverages and ice creams. Nevertheless, processing techniques used to obtain A. vera gel are very important to ensure the product quality and to maintain almost all the bioactive components. The aim of this work was to study the effect of A. vera, applied as an edible coating according to our patent, on the change in physico-chemical parameters related to fruit quality during cold storage and shelf life in sweet cherry, as well as its role in controlling microbial spoilage. As far as we are aware, this is the first published paper in which A. vera gel is used as an edible coating in sweet cherry fruit. It could be an innovative and interesting commercial product and an alternative to the use of synthetic postharvest fungicides.

Authors Clara R, Antonio A V, Jose A T, and Candida M

Research on edible coatings and films has been intense in recent years. Attempts to diminish crop losses and maintain the quality of fresh fruit for a longer period is a priority for all the producers. This is true both for fruit being directly sold to the consumer and for further processing. The development of coatings from polysaccharides has brought an increase in new types of coatings for extending the shelf-life of fruit and vegetables because of the selective permeabilities of these polymers to O2 and CO2. Polysaccharide based coatings can be used to modify the internal atmosphere of the fruit and thus retard senescence. Even though some edible coatings have been successfully applied to fresh products, other applications adversely affect quality. Modification of the internal atmosphere using edible coatings can increase disorders associated with high CO2 or low O2 concentrations. Therefore, it is only natural that the control of gas permeability of the films should be a priority in their development. The effectiveness of edible coatings for protection of fruit and vegetables depends primarily on controlling the wettability of the coating solutions, which affects the coating thickness of the film. Edible coating formulations must wet and spread uniformly on the fruit’s surface and, upon drying, a coating that has adequate adhesion, cohesion, and durability to function properly must be formed. Among other functionalities, edible coatings can act as carriers for food additives such as antioxidants and antimicrobial agents onto the surface of the food. The aim of this work was to study the ability of starch, carrageenan, and chitosan-based coatings to extend the shelf-life of strawberry fruit. This study was divided into two parts: in the first part coating composition was optimized and O2 permeability of coating solutions was determined; in the second, the coatings were applied to the strawberries, both in the laboratory and in the field, and the changes in the quality parameters were followed during storage of the coated fruit. The ability of polysaccharide-based (starch, carrageenan, and chitosan) coatings to extend the shelf-life of strawberry fruit (Fragaria ananassa) were studied, mainly for industrial applications. The coatings and strawberries were characterized in terms of their physical properties (superficial properties, wettability, oxygen permeability) to optimize coating composition. The optimized coatings were then applied to the fruit both in the laboratory and in the field and their effects on relevant quality parameters assessed. The superficial tension of the strawberry was 28.94 mN/m, and its polar and dispersive components were 5.95 and 22.99 mN/m, respectively. The critical superficial tension of the strawberry, obtained from a Zisman plot, was 18.84 mN/m. For each polysaccharide-based coating the best wettability was obtained for compositions: 2% starch and 2% sorbitol; 0.3% carrageenan, 0.75% glycerol and 0.02% Tween 80; 1% chitosan and 0.1% Tween 80. The oxygen permeability of carrageenan films was approximately 40% of that obtained with starch films. The addition of calcium to the starch film-forming solution produced an increase in the film thickness; nevertheless, no significant differences in oxygen permeability were obtained between films with and without calcium. The effects of application of these coatings to fresh strawberries were assessed by determining color change, firmness, weight loss, soluble solids, and microbiological growth over 6 days. No significant colour differences were found, and the minimum firmness loss was obtained in strawberries coated with carrageenan and calcium chloride. The minimum loss of mass was obtained for fruit with chitosan and carrageenan coatings both with calcium chloride. The addition of 1% di-hydrated calcium chloride to the coatings reduced the microbial growth rate on the fruit. The minimum rate of microbial growth was obtained for strawberries coated with chitosan and calcium chloride. The industrial application of calcium-enriched carrageenan coating on fresh strawberries resulted in a decrease in firmness loss when compared to non-coated fruit.

Authors Guillén, F.; Díaz-Mula, H.M.; Zapata, P.J.; Valero, D.; Serrano, M.; Castillo, S.; Martínez-Romero, D.

In recent years the use of Aloe vera gel has gained much attention for use as a safe and environmentally friendly postharvest treatment. A. vera gel treatments as edible coatings had efficacy on maintaining postharvest quality with several fruit commodities such as sweet or sour cherry, nectarine, table grape, strawberry, and papaya. In addition, pre-harvest application of A. vera gel showed benefits in terms of delaying postharvest ripening of table grape. With the aim to open possible industrial applications of other Aloe spp. to obtain gels with potential use as pre- or postharvest fruit treatments, the gel characteristics and antifungal activity from 8 Aloe spp., including A. vera and A. arborescens, have been analyzed. These authors concluded that antifungal activity was higher for A. arborescens than A. vera. However, there is no literature on the use of A. arborescens as a postharvest treatment. In this sense, the objective of this paper was to test if A. arborescens gel shows similar efficacy to A. vera applied as a coating to climacteric fruit such as peaches and plums, and the effect on postharvest ripening. Ethylene production increased over storage although fruit treated with both A. vera and A. arborescens gels showed a significant delay on production for both plums and peaches. The reduction in ethylene production was higher for plums than for peaches, since at the end of the experiment ca. 70 and 50% of inhibition on ethylene production rate was obtained, respectively. Similarly, respiration rate increased during storage for both control and treated fruit.

Authors Paladines, D., Valero, D., Valverde, J. M., Díaz-Mula, H., Serrano, M., & Martínez-Romero, D.

Stonefruit including peach, nectarine, plum and sweet cherry are very appreciated by consumers due to their organoleptic and nutritive properties as well as their content of bioactive compounds with antioxidant activity. However, Stonefruit deteriorate rapidly after harvest and lose their quality in a short period of time ranging from several days to 1–2 weeks, depending on plant species and cultivar. Low temperature storage is generally used to delay the postharvest deterioration process, although in some cases this treatment is not enough to maintain fruit quality during handling, transport, and commercialization. In this sense, additional postharvest tools together with cold storage are necessary. In recent years, the use of Aloe vera gel (AV) has been used as an edible coating for raw produce such as mangoes, nectarines, apples , papaya , table grapes, sweet cherries, figs, strawberries, tomatoes , peaches and plums. In all these fruit commodities, the AV treatment preserved physico-chemical parameters such as colour, firmness, total acidity (TA), and reduced respiration rates, ethylene production (in those climacteric fruit) and weight loss, leading to maintenance of the quality characteristics and extension of the shelf-life. The gel of Aloe Vera barbadensis miller. is mainly composed of polysaccharides and soluble sugars followed by proteins, vitamins, and minerals, but are very low in lipid content, ranging from 0.07 to 0.42% depending on the Aloe vera and climatic conditions during the growth cycle. Thus, the gas barrier and hydrophobic properties of Aloe Vera-based edible coatings could be improved with the addition of lipids since the increase of lipid content in the composition of edible coatings leads to higher hydrophobic properties and barrier efficacy. In this sense, rosehip seed is an inexpensive source of unsaturated fatty acids rich oil and is becoming very popular in cosmetic and other high valuable applications such as in the pharmaceutic industry, due to its antioxidant properties. However, there is no evidence of the use of rosehip oil in the agrofood industry. Thus, the objective of this research was to analyze the beneficial effect of the addition of rosehip oil to Aloe Vera gel on delaying the ripening process and maintaining quality in a wide range of Prunus species and cultivars. As far as we know, this is the first time in which rosehip oil is being used as postharvest fruit treatment.

Authors Sogvar, O.B., Saba, M.K. and Emamifar, A.

Rapid loss of quality and decay causes economic loss of strawberries after harvest. The effects of an edible coating based on natural Aloe vera (AV) gel in combination with ascorbic acid (Ascorbic Acid; 0, 1, 3 and 5% (w/v)) on postharvest quality of strawberries was studied. After treatment, fruit weight loss, firmness, titratable acidity, soluble solids content (SSC), pH value, concentrations of ascorbic acid, anthocyanin and total phenolics, total antioxidant activity, and microbial activity were evaluated at 0, 3, 6, 9, 12, 15 and 18 days of storage (1″C, 95% relative humidity). Compared with untreated fruit, Aloe Vera + Ascorbic Acid treatments delayed weight loss, had higher Soluble Solids Content, vitamin C concentrations and titratable acidity. The coatings reduced total aerobic mesophilic, yeasts and molds populations. Aloe Vera + 5% Ascorbic Acid was the most effective in delaying changes in the ripening and reducing microbial populations among the treatments. These results demonstrate that Aloe Vera and Ascorbic Acid coatings have potential to maintain postharvest fruit quality of strawberry fruit. Strawberries, one of the most popular summer fruits worldwide, are characterized by unique and highly desirable taste and flavor, and are rich in polyphenols and anthocyanin, vitamins and amino acids. However, the fruit are highly perishable resulting in a short postharvest life due to mechanical injury, physiological deterioration, water loss, fungal decay, and high respiration rate. Cold temperatures and modified atmospheres increase the storage life of fruit, but additional methods of maintaining quality are still under investigation. Recently, applications of edible coatings have been shown to be promising as a tool to improve the quality and extend storage and shelf life of various fruit such as papaya and strawberries. Coatings can act as moisture and gas semi-permeable barriers, resulting in control of microbial growth, preservation of color and texture. One such product is Aloe vera (AV), a novel edible coating for fruit storage. Aloe Vera has antifungal activity against several pathogenic fungi including Botrytis cinerea. Aloe Vera coatings modify the internal gas atmosphere, reduce moisture loss, softening, respiration rates, delay oxidative browning and reduce microorganism proliferation in fruit such as sweet cherries, table grapes, nectarines and papaya. Aloe Vera gel coating alone or in combination with shellac, preserves physicochemical parameters such as color and firmness in apple slices. Ascorbic acid (AA) and its derivatives have been used in numerous studies in fruit in concentrations ranging from 0.5 to 4% (w/v). Anti-browning effects of Ascorbic Acid have been demonstrated in several fruit fresh-cut products under a wide range of conditions. In addition, AA as an antioxidant that reduces vitamin C lost can be added to the edible coating material. Some studies have suggested that Ascorbic Acid in combination with lactic acid has antimicrobial effects against Listeria monocytogenes and on Escherichia coli O157:H7 in carrot juice. Antimicrobial effects of Ascorbic Acid on fresh cut fruit such as jackfruit, apple and papaya have been reported.

Authors Daniel Hernández, J.L. Angulo-Sánchez

Aloe vera has been shown to have anti-inflammatory activity immune-stimulatory activity and cell growth stimulatory activity, Furthermore, activity against a variety of infectious agent has be attributed to Aloe vera; for instance antiviral and anti-fungal , There are limited reports on the antimicrobial effects of isolated Aloe vera components. Ferro et al., (2003) have shown that Aloe vera leaf gel can inhibit the growth of two gram positive bacteria Shigella flexneri & Streptococcus progenies , Aloe vera juice has antimicrobial activity against Mycobacterium smegmatis, Klebisella pneumoniae, Enterococcus faecalis, Micrococcus luteus, Candida albicans & Bacillus sphricus , aloe vera have inhibitory effect against the mycelial growth of Botrytis gladiolorum, Fusarium oxysporum, Heterosporium pruneti and Penicillium gladioli, also evaluated antifungal activity of pulp and liquid fraction of Aloe vera on the mycelium development of Rhizoctonia solani, Fusarium oxysporum & Collectotrichum coccodes and found positive results. Antimicrobial susceptibility test showed that both the gel and the leaf inhibited the growth of Staphylococcus aureus and Candida albicans , experiment has been carried out to define the effect if Aloe vera gel In vitro for the control of seed borne fungi

Authors B. Hassan, S.A.S. Chatha, A.I. Hussain, K.M. Zia, N. Akhtar

Renewable/natural ingredients based edible films and coatings, polysaccharides-based coatings versatile in functioning, furnish a green approach, edible coatings functions as a carrier for aroma/flavoring agents without any impact on natural constituents of products, edible films and coatings are thin layers applied on food products to protect them and improve their quality. Films/coatings are prepared from naturally occurring renewable sources (polysaccharides, proteins, lipids and composites) which we can eat without disposing of them, these films are environment friendly and contain antioxidants, anti-browning agents, and colorants, various methods (spraying, brushing, electro-spraying) are used to apply a coating on food material to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality, and freshness of ingredients, in addition to edible films, some special additives like glycerol, sorbitol, etc. is used to improve the efficiency of edible films and coatings, chemistry and nature of these films and coatings vary in the vast range of hydrophilic and hydrophobic boundaries, Aloe Vera

Authors M. Bill, D. Sivakumar, L. Korsten, A.K. Thompson,

The avocado fruit plays an important role in human nutrition due to its nutritional properties such as oleic, palmitic, linoleic, palmitoleic acids, trace amount of stearic acid, vitamin A, B, C, E, K, and high fibre content. The common postharvest disease anthracnose (Colletotrichum gloeosporioides Penz.) affects the fruit quality, marketability, and shelf life of avocados during marketing. Both field spraying and postharvest treatments are necessary to achieve high quality fruit. Copper sprays are commonly used in the orchard to control post-harvest diseases. Limited control of the anthracnose disease can be achieved with an application of preharvest copper oxychloride. The latter application leaves undesirable patches on the fruit surface, and it is a time-consuming process to remove them manually in the packhouse prior to packing. At the packhouse, after cooling the fruit is commonly treated with a synthetic non-systemic fungicide prochloraz as a first defense mechanism in the packing line to control anthracnose and it is a common commercial packhouse treatment adopted in South Africa, New Zealand, and Australia. Postharvest loses due to anthracnose can increase up to 80% if the fruits are not treated with prochloraz at postharvest stage. However, there is a need for safer methods to control postharvest decay development due to an increase in consumer concern regarding food safety and demand for organically produced fruit. The importing countries have enforced stringent regulations regarding the maximum residue limits (MRL) in the skin of the fruit and the MRL for South African avocado is 2 mg kg?1. It is also important to note that countries like Netherlands and France which are biggest importers of the fruit are more stringent with MRLs below 0.5 mg kg?1. In addition to this, development of fungicide resistant strains, and growing global pressure on the fruit industry to lower the associated environmental pollution footprint have necessitated the need to search for natural novel products to replace the prochloraz fungicide application at postharvest stage. Commercially, Avoshine® canuba wax coating is used for avocados. Green-skinned cultivars may develop surface discoloration if the proper wax formulation and application methods are not employed. It is essential that the applied wax coating must not leave any deleterious residues or affect the natural glossiness of the fruit, the eating quality or alter the characteristic fruit flavour. The EU does not allow morpholine in wax emulsions. There is some resistance to waxing of fruits including avocados in the EU due consumer pressure. Application of methyl cellulose or gelatin-starch coatings to avocado fruits have shown beneficial effects especially delaying the ripening behavior. However, it is necessary to investigate the effect of edible coatings on the incidence of decay. Biocoat™ or Natralife™ a mixture of beeswax and olive oil was shown to increase the shelf live with effective control of decay incidence. Application of essential oils or their volatile compounds at postharvest stage has been shown to control postharvest diseases in different fruits. Antifungal activity of thyme oil is well documented and proven to inhibit the fungal growth of C. gloeosporioides in vitro or in vivo in avocado cultivars Hass and Fuerte and Hass also showed that the thyme oil application in vapour phase in modified atmosphere packaging enhanced activities of defense enzymes (PAL, chitinase, 1,3-?-glucanase, peroxidase), antioxidant enzymes (catalase and superoxide dismutase) as well as high total phenols. Biodegradable polymers are often referred to as edible coatings and are mainly used to improve food appearance and to preserve fruit quality. Therefore, the incorporation of thyme oil into edible-coatings could be an effective method to control its high volatility thus minimizing losses and improving its effectiveness than when applied directly on the surface of the fruit. Some of the most used edible coatings are chitosan, Aloe vera gel and Gum Arabic to improve fruit quality and to suppress decay during postharvest storage. Chitosan, a copolymer consisting of ?-(1–4)-2-acetamido-d-glucose and ?-(1–4)-2-amino-d-glucose units which is derived from chitin has excellent film-forming properties, nontoxic, has antimicrobial activity and is biodegradable. Application of chitosan was observed to be effective in controlling postharvest diseases in strawberries, litchi, sweet cherries, and papaya, by activating defense-related enzymes such as phenylalanine ammonia-lyase and production of total phenols. Preventative chitosan coatings containing tea tree oil were found to be effective in reducing the incidence of Penicillium italicum (blue mold rot) in citrus fruits. Due to its emulsifying properties Gum Arabic is a potential coating component and incorporating either lemon grass or cinnamon oil into Gum Arabic was reported to control Colletotrichum musae in bananas and C. gloeosporioides in papayas. A. vera gel obtained from the leaf pulp of Aloe plants showed antimicrobial properties and has also been identified as a novel coating agent. Growth of yeasts and molds in grapes were inhibited following the application of A. vera gel during cold storage at 1 “C . From the literature and the authors’ experience no work has been reported on the incorporation of thyme oil into edible coatings to control postharvest decay and maintenance of fruit quality in avocados. This study is comprised of a threefold objective. Firstly, to investigate the effect of three different edible coatings incorporated with thyme oil on control of radial mycelial growth in vitro, secondly decay inhibition in artificially inoculated fruits (in vivo) (curative and preventative) and finally to determine the induction of defense related enzymes chitinase, 1, 3-?-glucanase, PAL, POD, antifungal compound phenol and antioxidant enzymes (catalase and superoxide dismutase.)

Authors Santosh Kumar, Sweety Kalita, Abhijit Das, Pradip Kumar

Wastage of perishable foods is an enormous challenge in the food sector, and it requires effective mitigation strategies, Aloe vera is good for edible coating for its antimicrobial, antioxidant, anti-inflammatory and other functional properties, Aloe vera bioactive components aids to applications in food especially in preservation and packaging. A. vera and its various active components are being used as preservative in biopolymer-based edible films and coatings for extending shelf life of perishable food items as sustainable alternatives to synthetic chemicals, as a natural food preservative, A. vera can protect food products from oxidative and microbial deteriorations, improve their texture, and enhance nutritional/health-promoting value, extension of postharvest shelf-life of these perishable foods is paramount to growth and prosperity of their producers, handlers, processors, and to health of the consumers, addition of preservatives and coating or packaging of perishables foods are effective ways to enhance their quality and prolong their shelf-life, sustainable alternatives, biopolymers-based packaging films and coatings, and natural plant-based preservatives have been gaining attention for food applications, Numerous researchers have been working on biopolymers such as starch, chitosan, gelatin, alginate, etc., incorporated with A. vera to develop active, edible, biodegradable food packages, such food packaging / coating have been used for postharvest shelf-life extension of fresh fruits and vegetables, In order to improve effectiveness of the A. vera as an active ingredient, encapsulation of active agents has also been explored for food packaging applications

Authors Rasouli, M., Koushesh Saba, M. and Ramezanian, A.

Effects of salicylic acid (SA) and Aloe vera gel (AV) on microbial load, quality, and chilling injury of ‘Thomson Navel’ oranges (Citrus sinensis L. Osbeck) stored at 4?±?1?”C and 80?±?5% RH were evaluated. Fruit was treated by immersion in distilled water (control), SA 2?mM, AV 30%, and the combination of SA?+?AV. Decay index, microbiological analysis, weight loss, firmness, soluble solids content, titratable acidity, vitamin C, total phenol, chilling injury, electrolyte leakage, malondialdehyde and sensory evaluation were measured at 0, 20, 40, 60 and 80 days of storage. Results showed that treated fruit had lower decay index, total yeasts?+?molds count, total aerobic mesophilic bacteria, weight loss and higher firmness, soluble solids content, titratable acidity, vitamin C, and total phenol content. The treatment with SA and AV gel coating reduced malondialdehyde, electrolyte leakage and chilling injury. Fruit odor attributes was not affected by treatments but skin appearance, sweetness, juiciness, and intention to buy in treated fruit were higher than control. SA?+?AV was more effective than SA and AV solely in maintaining fruit quality and reducing microbial load and chilling injury. It could be concluded that the combination of SA with AV might leads to increased oranges fruit shelf-life. Citrus fruit have major popularity all over the world due to their high nutritional value, bioactive compounds, good taste, and widespread availability. However, pathogens can cause large losses of citrus fruit during transportation and storage. Furthermore, these fruits are highly sensitive to low temperatures during storage. Low temperatures can cause the production of reactive oxygen species (ROS), cell membrane damage, and ultimately the chilling disorder. Microbial decay and chilling injury (CI) cause physiological and biochemical changes and finally lead to fruit quality decrease, nutrient losses, water losses and decay. In the past decade, resistance inducers or elicitors and coatings are considered technologies with the great potential to maintain the quality of fruit and to protect them from the influence of external abiotic and biotic stresses. The application of agents known as resistance inducers (elicitors) to biotic or abiotic stresses is a way to maintain postharvest fruit quality. Salicylic acid (SA), which considered a signaling molecule, plays an important role in regulating many physiological processes and systemic resistance. Also, SA could cause the production of defense compounds such as pathogenesis-related proteins or polyphenols. In recent years, a few studies have reported that SA increased resistance to decay of ‘Valencia’ or ‘Lanelate’ orange and grapefruit and delayed softening of kiwifruit, lipid peroxidation of ‘Cara cara’ navel orange, and CI of lemon. Coatings act as a semi-permeable barrier which restricts the movement of gases and water vapor could reduce the rate of respiration and water loss from the fruit. Moreover, coating compounds might intrinsically have antioxidants and antimicrobial properties (Vieira et al., 2016) or be the carrier of those. In general, edible coatings are formed of polysaccharides, lipids, proteins, and or of different compositions. Aloe vera (AV) gel is one of these coatings that have been considered in recent years. The AV gel is mainly composed of polysaccharides and minerals, sugars, vitamins, antimicrobial and antioxidant agents, such as phenolic compounds. The AV gel coating in table grapes, nectarines and strawberry reduced respiration rates, moisture loss, softening, microbial decay and maintained the other quality characteristics and could extend the fruits shelf-life. There is no report regarding the combination effects of SA and AV gel coating on postharvest quality of citrus fruit. The aim of this study was to determine the effects of SA in combination with AV gel coating on microbial decay, fruit quality and CI of ‘Thomson Navel’ oranges during storage.

Authors Ozturk, B., Karakaya, O., Yildiz, K., and Saracoglu, O.

Cheery laurel is a naturally growing fruit species of Eastern Black Sea Region of Turkey. Black Sea region is among the most significant habitats of cherry laurel fruit. As well as fresh consumptions, fruit are also consumed as dried, brined, molasses, jam, marmalade or processed into fruit juice. Cherry laurel is also colloquially known as a medicinal plant. Fresh fruit and seeds are used in folk medicine for the treatment of various diseases. Stones of fruit are used to expel kidney stones, used in treatment of stomach ulcer, bronchitis, digestive system disorders and used to strengthen the bones and to adjust acid-base balance of blood. Fruit is used as diuretic, antispasmodic and antitussive and used in treatment of eczema and hemorrhoid. Fruit is quite rich in phenolics and have quite high antioxidant capacity. Preservation of fruit and vegetables with a minimum loss of quality is only possible with the storage under proper conditions. For this purpose, besides cold storage, modified atmosphere packaging (MAP) and coating technologies are also used to decelerate metabolic processes, especially respiration effective in ripening. Gas diffusion characteristics of the packaging material and respiration of plant tissues generate a gas exchange in package. With coating treatments, a semi-permeable layer is created over the product outer surface and thus moisture loss, respiration and oxidative reactions are reduced. In this way, natural ripening process of the fruit is delayed. Just because of concerns about chemicals regarding environment and human health, there is an ever-increasing interest in Aloe vera-like natural substances. Aloe vera-like gel-based edible coatings (alginate, chitosan, cellulose etc.) were used to reduce microorganism activity, delay oxidative stress, decelerate respiration rate, and fruit ripening, delay losses in fruit weight and flesh firmness in table grapes, sweet cherries, and nectarines. To preserve fruit quality attributes, chitosan was used as a coating material in peaches and nectarines, pectin was used in melons, alginate was used in apples and cherries, hydroxypropyl methylcellulose-beeswax and their proteins were used in plums.

Authors Mendy, T., Misran, A., Mahmud, T. and Ismail, S.

Postharvest fruit disease in papaya (Carica papaya L.) caused by fungus is one of the major problems in the fruit industry, to determine the major postharvest fungal pathogen isolated from papaya fruit and to investigate the antifungal effects of Aloe vera on those pathogens, the fungi were isolated and identified through molecular identification as Fusarium sp., Lasiodiplodia theobromae, Aspergillus niger, and Colletotrichum gloeosporioides which are believed to responsible for postharvest decay in papaya fruits, Fruit such as papaya contain an excellent source of sugars; glucose, fructose, and sucrose which comprise a total of up to 13% of the fresh fruit weight, Papaya have high levels of sugars, making them desirable for fungal growth. Fungi can take hold of papaya, either during the pre-harvest or postharvest stage. Anthracnose of papaya caused by Colletotrichum gloeosporioides was considered to be the most important postharvest disease, the disease symptom is in the form of brown to black depress spots on the papaya, using morphological identification demonstrated that the highest disease incidence of 90% to 98% and severity of 25% to 38% was recorded for anthracnose followed by stem-end-rot in papaya fruit in Selangor, Malaysia. The fungi identified were Botryodiplodia theobromae, Colletotrichum capsici, Colletotrichum gloeosporioides, Fusarium sp., Phomopsis sp., Rhizopus stolonifer and Stemphylium species, Gel extracted from Aloe vera stems has been reported to inhibit the growth of both gram-positive and gram-negative bacteria. The wide range of constituents of the species is responsible for the antimicrobial potential to combat against microorganisms, anthraquinones, through its antimicrobial activity, inhibits the solute transport in membranes of Staphylococcus aureus and Escherichia coli ,there are also reports on the antifungal potential of Aloe vera against several fungi including Colletotrichum species. This medicine plant is also reported to be able to show antibacterial activity against food-born pathogenic microorganisms which included Bacillus cereus, Salmonella typhimurium, Escherichia coli and Klebsialla pneumonia . The effectiveness of Aloe vera as an antifungal fruit coating against most fungal pathogens has been demonstrated in stone fruits, avocados, and strawberries. Aloe vera gel has antimicrobial activities which provide a defensive barrier against microbial contamination of fruits and vegetables.

Authors Nourozi, F.; Sayyari, M.

The effect of Aloe vera gel (AVG) and basil seed mucilage (BSM) as coating on qualitative attributes of apricot fruits were studied during storage at 2 “C for 28 days. Fruits coating with AVG and BSM alone or in combination with together significantly reduced weight loss, soluble solid content, respiration rate, ethylene production and ripening index in comparison to the uncoated fruits. Also, in coated fruits the firmness and titratable acidity were higher than control fruits. Application of AVG and BSM efficiently increased antioxidant activity, total phenolic content, and ascorbic acid of apricot fruits during cold storage. In evaluation sensory attributes, the panelists did not detect any negative effect of AVG and BSM on flavor and external visual aspect of coated fruits. The results demonstrated that addition of BSM to AVG or their individual application as an edible coating could be a promising approach to maintain postharvest quality and control physiological process of apricot fruits during cold storage. Apricot (Prunus armeniaca L.) fruits, like other stone fruits, are very appreciated by consumers due to their unique and desirable taste and flavor as well as bioactive compounds (such as phenolics, vitamins and carotenoids), antioxidant activity and nutritive properties. As a climacteric fruit, rapid ripening, softening, and decay cause deterioration of apricot in a short period ranging from 3 to 4 weeks at cold storage, depending on cultivars and growth condition. For delaying the postharvest deterioration process of apricot fruits, precooling and low temperature storage is generally used, although these treatments are not enough to maintain fruit quality during storage and marketing. In this sense, some additional postharvest tools together with cold storage are necessary. Recently, the use of edible coating such as Aloe vera gel (AVG) has been used for maintenance of quality attributes and extension shelf-life of various fresh produces such as stone fruits including peach , nectarine , plum and sweet cherry ,AVG can act as a gas barrier and effectively reduce respiration rate, weight loss, softening, color changes, as well as ethylene production in climacteric fruits .AVG has also antifungal activity against several fungi including Rhizopus stolonifer, Botrytis cinerea and Penicillium digitatum. Some reports have shown that AVG can be used as an edible coating in apple ), papaya, pomegranate arils ,fig (strawberry and sapodilla fruits However, AVG ingredients are mainly polysaccharides, soluble sugars, proteins, vitamins and minerals, while its lipid content is very low, ranging between 0.07 and 0.42% depending on the Aloe spp It is possible to increase the hydrophobic properties of AVG by adding a source of lipids to the composite and then to enhance the barrier efficacy of the coating . Among the possible sources, the basil seed gum (BSG) could be a good alternative to lipids which composed of two major fractions: glucomannan (43%), as the hydrophobic fraction, and xylan (24.29%) that is responsible for its hydrophilic properties. The hydrophilic part can absorb water during soaking and swell into mucilage due to the presence of a polysaccharide substance. BSG is a typical gum which extracted from Ocimum basilicum L, and has several advantages such as hydrophilic properties, availability, easy to production and convenience of extraction. objective of conducted study was to study the effects of the addition of BSG to AVG based coating with improved barrier properties as an approach on ‘Nouri’ apricot fruits quality attributes during 28 days of cold storage as well as the content of bioactive compounds, respiration rate, ethylene production, sensory attributes, and antioxidant activity.

Authors F. Ebrahimi, S. Rastegar,

Mango (Mangifera indica L.) is commercially the most important tropical fruit in the world. he objective of the present study was to assess the effect of Spirulina platensis (SP), Aloe vera (AV) and guar gum (GG) incorporated into an alginate (AL) coating on the quality properties of the mango fruit stored at 12?±?1 “C for 4 weeks. This study showed that all coatings remarkably decreased the rate of respiration and the weight loss belonging to the mango fruits. Incorporating Aloe vera in the alginate coating (AV?+?AL) considerably kept the mango firmness. It was also revealed that the total phenol, flavonoid and antioxidant activity was considerably enhanced in the SP?+?AL and Aloe Vera +?Alginate coated fruits, in comparison to the AL coated and control fruits. The changes of peel color were found to be greatly reduced in the Guar Gum?+?Alginate coated fruits, as compared to other coatings as well as the control. The findings of this study, therefore, revealed that Spirulina and Aloe vera had the most positive effect on preserving the bioactive compounds of mango fruit during storage. Although the, L* value of the fruit peel was slightly decreased.

Authors Ayranci, E. & Tunc, S.,

A method involving the flow of O2 and N2 gasses from the two sides of an edible film coupled with a simple wet chemical analysis at the end was developed to measure the oxygen permeability of edible films. The proposed method was employed to determine the oxygen permeability of methylcellulose (MC)-based edible films of various compositions with the aim of finding the optimum composition for minimizing oxidative degradation of foods. The effects of the presence of stearic acid (SA), ascorbic acid (AA), and citric acid (CA), in varying amounts in the film composition, on the oxygen permeability (OP) of MC-based edible films were examined. The OP increased with increasing SA content of the film and decreased with the inclusion of AA or CA in the film composition. The films, with various compositions and with the measured oxygen permeabilities, were then applied to mushrooms (Agaricus bisporus) and cauliflower (Brassica botrytis). It was found, from the analysis of these coated foods, that the coatings containing antioxidants slowed the browning reactions and reduced the vitamin C loss in both foods, the effects being greater in cauliflower. Moreover, the moisture loss of coated foods was less than that of uncoated. respiration rate; permeation; film properties; postharvest, and shelf life of fresh, or minimally processed fruits and vegetables, using edible film, have been performed in recent years. This film has been applied to fruits, such as oranges, tomatoes, and grapes, with satisfactory results. However, the results are not always favorable, and can affect fruit quality, due to the modification of their internal atmosphere. this, in turn, causes alterations to the respiration and internal composition of the gases within the product, most recent investigations have focused primarily on the development of new films and the study of the properties (e.g. firmness, color, product weight loss) acquired by the food after film application, however, further studies are required to investigate both barrier properties and gas permeability, as well as to unify the procedures involved in the measurement of these parameters, Edible films should meet specific requirements that depend on the type of product to be coated and the metabolic routes involved. These properties include adequate water vapor and solute permeabilities, selective permeability to gas and volatile compounds, uniform thickness, and is free of wrinkles, creases, pinholes, and other imperfections, Edible films are generally formed from polysaccharides, proteins, lipids, or a combination of these compounds. Material barrier properties, concerning water vapor, oxygen, carbon dioxide, and the transfer of lipids, in specific food systems, depending on the compounds used, coating material selection is generally based on water solubility, hydrophobicity, ease of film formation, and sensory properties, Edible film permeability, Gas transmission rate, Water vapor transmission rate, Permeation and permeability, Gravimetric and static methods, water vapor transmission rate, Oxygen and carbon dioxide transmission rates, Methods of pressure measurement, Continuous-flow or isostatic method, Electrochemical methods (i.e. coulometry), Chemical methods (i.e. iodimetry), Methods and test conditions for gas permeability measurement in edible films.

Authors Ö. Yaman et al.

The effects of an edible coating, i.e. Semperfresh© and cold storage on shelf-life and quality of cherries were studied. Two groups of cherries (Prunus avium) were coated just after harvest with 10 and 20 g/L Semperfresh© fruit coating which is composed of sucrose esters of fatty acids, sodium carboxymethyl cellulose and mono-diglycerides of fatty acids. Half of the cherries from each of the above groups was stored at ambient temperature (?30±3 “C) and at 40–50% relative humidity, the other half of the cherries was stored at cold storage (0 “C) and at 95–98% relative humidity. Each group was analyzed for the following quality parameters: firmness, weight loss, titratable acidity, soluble solid content, sugar content, ascorbic acid content, and external color. It was demonstrated that Semperfresh© was effective to reduce the weight loss and increase firmness, ascorbic acid content, titratable acidity, and skin color of cherries during storage time. However, soluble solid content and sugar content were not affected by coating. The results of this study suggest that Semperfresh© increased the shelf-life of the cherries by 21% at 30±3 “C and by 26% at 0 “C without perceptible losses in quality.

Authors Hassanpour, H.

Effects of different concentrations of Aloe vera gel coating on raspberry fruit quality during storage were studied. Decay in raspberry fruits during storage was significantly reduced by Aloe vera gel. Raspberry fruits treated with Aloe vera gel maintained high levels of phenolics and antioxidants during storage. Antioxidant enzyme activities in raspberries were enhanced by postharvest Aloe vera gel treatments. Native populations of raspberry fruits (Rubus spp.) were coated with Aloe vera gel and were then assayed for the antioxidant capacity, total anthocyanin, total phenol, antioxidant enzyme activities and postharvest quality after 8 days storage at 4 “C, relative to a control group. These berries, coated with Aloe vera gel, showed a higher antioxidant capacity, total anthocyanin, and total phenol than those of the controls (non-treated) group. The treated fruits exhibited less incidence of decay during storage at 4 “C than the control group. Thus, postharvest life (as affected by fungal decay) was longer for berries treated with Aloe vera gel than for the control fruit. However, total soluble solid, titratable acidity and pH were predominantly influenced by storage periods. Aloe vera gel treatments could reduce the natural decay that happens over time. The activities of antioxidant enzymes, including glutathione peroxidase (GSH-POD), glutathione reductase (GR), superoxide dismutase (SOD), ascorbate peroxidase (AsA-POD) and guaiacol peroxidase (G-POD) were enhanced. The nonenzymic components such as reduced glutathione (GSH) and oxidized glutathione (GSSG) were also increased by Aloe vera gel. In conclusion, raspberry fruits treated with Aloe vera gel maintained higher levels of antioxidant capacity, total phenol, total anthocyanin, and antioxidant enzymes during storage periods.

Authors Saks, Y and Barkai-Golan, R

antifungal activity of Aloe vera gel at 1–105 ?l l?1 was tested on four common postharvest fruit pathogens: Penicillium digitatum, P. expansum, Botrytis cinerea, and Alternaria alternata, natural gel suppressed both germination and mycelial growth with P. digitatum and A. alternata being the most sensitive species. Spore survival of P. digitatum, A. alternata, and B. cinerea was reduced by 15–20% at 1 ?l l?1, but the aloe vera gel was similarly effective against P. expansum only when the concentration exceeded 103 ?l l?1, for the first two species, the suppressive effect of the gel increased with an increase in the concentration, culminating in 95% reduction in spore survival at 105 ?l l?1. B. cinerea, however, responded with a partial germination recovery when the gel concentration was greater than 10 ?l l?1, the inhibitory effect of the plant gel on colony growth was exhibited at 1 ?l l?1, when a 67–69% reduction in radial growth was recorded for P. digitatum, A. alternata, and B. cinerea, and a 19% reduction for P. expansum after five days on potato dextrose agar (PDA) at 23 “C, the effect of the gel on disease development in P. Digitatum-inoculated grapefruit was expressed by both a delay in lesion development and a significant reduction in the incidence of infection following dipping in a concentration of plant gel of 103 ?l l?1,

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

Author Rajat Suhaga Nishant Kumara Anka Trajkovska Petkoskab Ashutosh Upadhyaya

edible coating deposition methods (dipping, spraying, fluidized-bed, panning), preferred techniques for edible packaging: casting (films) and dipping (coatings), edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying the microbial spoilage and providing moisture and gas barrier properties, the edible coating applied directly on the food product or preformed film wrapped around the food product, Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product, methods for film formation and coating deposition

Authors Anjum, M. A., Akram, H., Zaidi, M., & Ali, S.

Guava (Psidium guajava L.) is a climacteric fruit which possesses various important nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. However due to climacteric nature, guava fruits continue their ripening process even after harvest and exhibit comparatively shorter shelf life at ambient conditions. Being climacteric in nature, guava fruits show higher respiration rate eventually leading to rapid perishability. Under cold storage, guava fruits are susceptible to chilling injury; however, their storage at ambient conditions leads to short shelf life. Loss of guava fruit quality is generally associated with prompt softening and changes of color from green to yellow during postharvest storage. Quality of guava fruits may be conserved with suitable postharvest technology. An effective and suitable postharvest technology devised to conserve the quality of guava relies on application of the edible coatings or use of edible films for the modification of inner atmosphere of the fruits. Various edible coatings have been formulated by using lipids, proteins, and carbohydrates. Gum Arabic is a plant based natural polysaccharides-based coating. It is obtained from branches/trunk of a tree known as Acacia Senegal. Gum Arabic has been used in numerous fruits to extend their postharvest life. Aloe vera gel is another plant based natural coating with good antimicrobial potential. Aloe vera gel constitutes about 99% whitish gel that consists of amino acids, sterols, glucomannans (polysaccharide) and vitamins. Use of Aloe vera in postharvest of fruits and vegetables has significantly increased in the recent years. Application of Aloe vera based coating reduces desiccation and conserves quality during postharvest storage. Garlic (Ali um sativum) possesses significantly higher prophylactic and therapeutic activity. It also contains polyphenols and sulphur. Due to presence of these active components, it has good antibacterial, antifungal and antioxidant activity. Similarly, ginger (Zingiber officinale) is also a therapeutic plant. Both garlic and ginger extracts have been used in quality conservation of various fruit and vegetable crops during postharvest. Impact of ginger extract has been investigated on mango, papaya and plantain. Likewise, influence of garlic extract has been studied on banana and mango fruits. Use of garlic as an essential oil in combination with Aloe vera gel coating on banana postharvest quality and incidence of anthracnose disease has also been reported. Application of combinational treatments based on edible coatings such as gum Arabic and Aloe vera gel as well as ginger and garlic extracts has not been studied on guava fruits. Combination of edible coatings and natural plant extracts may prove more effective than their alone application. So, the present work was conducted to investigate the influence of gum arabic, Aloe vera gel, garlic extract and ginger extract (in combination) on shelf life potential and quality of ‘Gola’ guava fruits. The combination of gum arabic and garlic extract suppressed weight loss, skin browning, disease severity and extended shelf life of guava fruits during ambient conditions. Overall, combined application of gum arabic and garlic extract also maintained biochemical and sensory quality of guava fruits.

Author Hadar Arnon-Ripsba Elena Poverenova

Layer by Layer (LbL) approach is based on the alternate deposition of different biopolymers and allows for more effective control over the physicochemical properties and activity of edible coatings, environmental, physiological, and microbiological damages, including heat, oxidation, humidity, enzymatic activity, as well as fungi, yeast, and bacterial attacks. All of the above result in significant food losses and waste throughout the postharvest supply chain, quality and shelf life enhancement, edible coatings may protect food products from mechanical and microbial damages, prevent the escape of favorable volatiles, inhibit food senescence processes and provide an esthetic appearance, coatings are based on biodegradable and biocompatible materials, fruit and vegetables continue their respiration process even after their harvest; edible coatings therefore need to have precise balanced gas permeability properties for a normal CO2/O2 exchange, fresh commodities are very sensitive to water loss, which cause size shrinkage and texture impairment, coatings need to have limited water vapor permeability to inhibit moisture escape, fresh-cut fruit and vegetables usually have exceptionally hydrophilic surfaces that are also difficult to adhere to, to be applicable, edible coatings must combine a number of traits such as sufficient antimicrobial activity, protection from environmental damages, precisely balanced gases and water vapor permeability and exceptionally good adhesion, The LbL method can also be employed in the field of edible coatings with its ability to apply various biopolymers in a controlled manner in order to fine-tune the coatings properties, LbL technique has been widely explored and lead to various applications in electrical, optical, biomedical and membrane devices, such as microcapsules, solar cells, biosensors, drug delivery systems and separations membranes, is also used to prepare edible films and coatings. These coatings are currently mostly applied on fresh, Aloe

Authors Abid Aslam MaanaZienab Fawzy Reiad Ahmed Muhammad KashifIqbal Khana AsadRiazc Akmal Nazird

Edible films/coatings are thin layers of eatable materials which, when applied to foods, can modify the exchange of molecules between food and environment as well as between different compartments of the same food, films/coatings help the foods to maintain their freshness and also facilitate in their transportation, storage and display, Aloe vera is a popular herbal plant and is well known for its therapeutic properties, gel extracted from Aloe vera leaves comprises of a variety of bioactive compounds, minerals and phenolic contents, Aloe vera gel has attracted considerable attention as edible and active film/coating material, Aloe vera gel films/coating are quite effective for shelf-life extension of various perishable food commodities (in a dose-dependent manner); however, the optimum gel concentration still needs to be investigated, blending of Aloe vera gel with traditional biopolymers (proteins and polysaccharides) and lipids (emulsions) seems a promising approach for tuning properties of films/coating in terms of transparency, smoothness, rigidity, elasticity, water vapor permeability, and bio-functionality, edible films and coatings are thin layers of consumable materials with ability to provide barrier against moisture, gases and solute movement in foods, represent exceptional substitutes to the traditional wrapping materials owing to their outstanding properties such as biocompatibility, edibility and broad range of applications, can be prepared as coating or free-standing films, and find multiple applications such as individual packaging of small commodities (e.g. beans, nuts, berries etc.), Aloe Vera, at the interface between different compartments of heterogeneous foods, as carrier for nutritional and functional agents, main difference between coatings and films is that the coating is applied in liquid form on the foods; whereas, the film is first molded into sheet and then used as a wrapping material, edible films/coatings facilitate transportation, storage and display of fresh and processed commodities, edible films/coatings are conventionally prepared from polysaccharides, proteins, lipids and their combinations, with some additional food grade additives, several natural polysaccharides such as starch, cellulose, pectin, gums, chitosan, agar, alginate, dextran have exhibited their potential in shelf life extension of different food commodities, among proteins, gelatin, corn zein, whey protein, wheat gluten, soy protein, are commonly studied edible coating materials, whereas, the plant-based waxes (such carnauba wax and candelilla wax), bees wax, paraffin, glycerides are the lipid-based materials reported as coating materials, Aloe vera Linné (also called as Aloe barbadensis Miller), Aloe vera gel is applied for the preparation of functional foods, as natural preservative, or as a material for edible films/coatings ,aloe gel as edible film/coating owing to its effectiveness towards shelf life extension of various perishable food commodities, apart from barrier properties, the antioxidative and antimicrobial potential of Aloe vera gel films/coating make them an excellent example of natural and active packaging, Aloe vera gel as film/coating material, either alone or in combination with other biopolymers, Suitability of Aloe vera gel as edible coating, aloe provide additional health benefits , natural compounds (comprising of lipids, proteins or polysaccharides), aloe vera gel have been applied mostly on fresh and fresh cut fruits, vegetables, seafoods, mushrooms and beans, Applications of Aloe vera gel based composite edible films use of biopolymers (such as proteins and polysaccharides) as edible films is being practiced in food industry, polymer is applied to develop composite films that offer extended biological and technological functionality, success of a composite film lies in the fact that all the materials should be compatible with each other and their interactions would reinforce the film structure and functionality, emulsion-based coatings and films contain a hydrophobic lipid component dispersed in a hydrophilic structural matrix of one or more hydrocolloid molecules (i.e., proteins and polysaccharides), Aloe vera gel is an edible and active material that can be used for preparation of edible films/coatings. The antioxidative and antimicrobial properties of Aloe vera gel make it quite remarkable for the shelf-life extension of various foods. It not only helps to maintain quality of the coated commodities (during storage), but also provides additional health benefits owing to its therapeutic potential.

Authors Petersen, K.; Nielsen, P. V.; Lawther, M.; Olsen, M. B.; Nilsson, N. H.; Mortensen, G.

food packaging are demanded to effectively extend the shelf-life, preserve the nutrients and decrease the microbial contamination during the transport and storage of food, With the increasing concern on the environmental impacts caused by food packaging wastes, sustainable and green packaging are highly demanded to minimize the harmful effects of food packaging waste on the environment, Bio-based materials are derived from sustainable and renewable biomass, instead of finite petrochemicals, develop greener methods for the production, processing and destiny of these bio-based materials, deterioration of food is usually caused by oxidation, microbial spoilage and metabolism, which can be influenced by environmental contamination and other factors, such as temperature, humidity, light, physical damage, microorganism, odors, shocks, dust, food packaging with minimum environmental impact, e biobased materials were applied for food packaging as coatings, films, hydrogels, aerogels and emulsions, Aloe

Authors J.M. Vieira, M.L. Flores-López, D.J. de Rodríguez, M.C. Sousa, A.A. Vicente, J.T. Martins

Blueberries (Vaccinium corymbosum) are currently one of the most valuable fruits worldwide due to its organoleptic and nutritional properties. However, from the moment that blueberries are harvested they are very susceptible to structural, nutritional, and biochemical changes. These postharvest changes can be accelerated principally, by water loss and action of microorganisms, mostly by fungal outbreaks (e.g., Botrytis cinerea). In recent years, edible films and coatings have been considered one technology with great potential to improve safety of food and to protect it from the influence of external environmental factors, thus increasing its shelf life. This type of coatings can be a biodegradable alternative to the use of plastic packages, since they can create a protective barrier, semi-permeable to gases and water vapor, and could reduce microbiological proliferation. One of the main food applications of edible coatings is on fruit surface, such as strawberry, grapes, tropical fruits, among others. The purpose is to create a more efficient system for fruit storage, aiming to reduce the degradation of qualitative aspects in the postharvest period and lower loss rates to extend shelf-life. Also, the properties of the coatings can be enhanced using functional ingredients incorporated within such as anti-browning and antimicrobial agents, nutraceuticals, volatile precursors, and colors. Other ingredients, such as preservatives, antioxidants, and firming agents can be added to coatings to improve microbial stability, appearance, and texture of coated product. To improve the efficiency and stability of edible coatings/films it is essential to find adequate materials. Coatings/films can be produced using a wide variety of products, such as polysaccharides, proteins, lipids or resins, alone or, more often, in combination. Chitosan (1,4-linked 2-amino-2-deoxy-?-D-glucan) is one of the most widely used natural compounds in the edible coating production. Due to its characteristics such as high antimicrobial activity, biocompatibility, biodegradability and non-toxic profile, this polysaccharide has been studied for application in different areas, with primary emphasis on food and pharmaceutical industries, but also in medicine, agriculture, and environment. Chitosan coatings are an excellent carrier of other functional substances, such as antimicrobials and antioxidants. Aloe vera (Aloe barbadensis Miller) is a member of the family Liliaceae. It is one of the most biologically active plants, since it is a rich source of antimicrobial and antioxidant agents, such as phenolic compounds. Therefore, A. vera is widely used in food, pharmaceutical and cosmetic industries. The main feature of the A. vera fractions (pulp and/or liquid fraction) is their high-water content (above 90%), having a complex chemical composition. Some compounds in A. vera have been identified as bioactive, such as carbohydrate polymers (mostly acemannan), soluble sugars, organic acids, fibers, proteins, phenolic compounds, vitamins, minerals, amino acids, and mineral salts. Recent studies have demonstrated the effectiveness of A. vera extracts (pulp and/or liquid fraction) against numerous forms of diseases in fruits and vegetables caused by fungi. The main reason to separate the two fractions is due to the difference in bioactive compounds (and concentration) present in each fraction, and thus their biological activity can be different. Recently, coatings based on A. vera pulp have been applied on fruits to maintain quality and reduce microorganism proliferation of strawberries and table grapes. However, as far as we know there is no studies on the application of A. vera liquid fraction as coatings on fruits or incorporated in polysaccharide coatings such as chitosan. The objectives of this work were: (1) to evaluate antifungal and antioxidant activities in vitro of A. vera fractions (pulp and liquid), (2) to choose the best chitosan-based formulation to be applied on blueberries, and (3) to evaluate the postharvest quality of cold-stored blueberries coated with chitosan-based coating containing A. vera fractions. Postharvest losses, which result in a decrease in fruit quantity and quality after harvest, are a severe problem. Poor handling and storage, as well as insufficient packaging and microbial and fungal diseases, are likely to cause losses. Several approaches and technologies have been developed in recent decades to control postharvest losses. An edible coating is one of the modified atmosphere methods that have shown promising results for preserving fruits quality. Now you must be thinking what is modified atmosphere methods. The main premise of this procedure is to alter the atmosphere surrounding the fruits by eliminating or changing the levels of gases necessary for respiration, such as oxygen, carbon dioxide, and ethylene. The use of a changed atmosphere has been performed from the dawn of civilization, for example in China, Greece, and other early civilizations, where fruits were sealed in clay pots with fresh leaves and grass. This created an unfavorable environment, which slowed the ripening process by altering the internal gas composition and decreasing the metabolic activity of the fruits. As a result, senescence was delayed, and microbial development was inhibited. Now let’s come to our main topic, which is edible coatings, in edible coating methods, to stop the ripening process of fruits or vegetables, biological or chemical components are used as a coating layer on the product’s surface to limit gaseous exchange. Edible coating as A thin covering put to the surface of fruit to establish a barrier between the fruit and the environment that may be eaten as part of the overall product. The edible coating can be applied by dipping or spraying the coating solution on the surface of fresh/fresh-cut fruits. By functioning as a barrier to gas exchange, an excellent edible coating provides a partial barrier to water movement, reducing moisture loss from the fruit surface and modifies the atmosphere around the fruit. The edible coating components are biodegradable and non-toxic. Biopolymer matrixes (like polysaccharides such as Pullulan, chitosan, carrageenan, starch, alginate, cellulose, pectin, gellan gum, and xanthan gum), And proteins (like collagen gelatin, gluten, mung bean protein, corn zein, soy protein, & casein), lipids(like bee wax, paraffin wax, carnauba wax, polyethylene wax, candelilla wax, rice bran wax, ouricouri wax, and jojoba oil), and composite materials are used to create edible materials, the application of biopolymers based edible coating on food products acts as a barrier layer against gas diffusion, water migration, aroma changes and different solute exchange. General Methods for edible coating – 1. Dipping: edible coatings can be applied to goods by dipping them in coating solutions and letting the excess coating drain as it dries and solidifies. Dipping has long been a popular method for coating fruits, vegetables, and meats. The Florida citrus sector was the first to use dipping, with the fruits being submerged in an emulsion coating tank. The fruit was subsequently transported to a drier in a controlled environment. 2. Dripping: This is the most cost-effective form of coating application. It also has the capability of immediately applying the coating to the commodity surface or to the brushes. However, because of the relatively large droplet sizes, uniform coverage can only be accomplished when the commodity is tumbling over numerous brushes saturated with the coatings. Coating fruits and vegetables with drippings is a frequent practice. 3. Foaming: Some emulsion coatings are applied with foam. The coating is foamed with a foaming agent, or compressed air is blasted into the applicator tank. To break the foam and ensure consistent dispersion, a lot of tumbling activity is required. The agitated foam is applied to commodities using rollers, fabric flaps, or brushes to distribute the emulsion over the commodity’s surface. Because this form of emulsion includes minimal water, it dries rapidly, yet poor coverage is a common issue. 4. Fluidized bed coating: is a method for applying a very thin layer to dried particles with a very low density or small size. It was created as a pharmaceutical coating technology, but it is currently being used more frequently in the food business. It can be used to improve the effect of functional ingredients and additives like processing aids, preservatives, fortifiers, flavors and other additives, as well as to make them easier to handle. Aesthetics, taste, and colour have all enhanced. Fluidized-bed processes are often used to cover bakery items. 5. Panning: Panning is commonly used to coat candies, nuts, and some processed fruits with a smooth, regular surface obtained through the pan’s polishing action. A stainless-steel pan is encased and perforated along the side panels in this technology. A pump distributes the coating to spray guns positioned across the pan. Panning is a time-consuming operation in which the speed of the pan changes depending on the size of the centre. 15 rpm is required for extra-large nuts. 6. Spraying: it is useful when a thin and homogeneous coating is required for specific surfaces. With the invention of high-pressure spray applicators and air-atomizing devices, this is the most preferred approach for covering whole fruits and vegetables. Spray applications are also appropriate for putting films to a specific side or when a dual application is required for cross-linking, as in the case of alginate coating. 7. ELECTROSTATIC COATING: it is a method that uses charged particles to cover a surface more efficiently. Formal spraying methods are used to project a powdered particle or atomized liquid towards a conductive surface, which is subsequently propelled toward the surface by a high electrostatic charge. For culinary applications, the exact performance of liquid electrostatic coating techniques is unknown. In some applications, such as the impregnation of bread with edible vegetable oil and the coating of confectionery and chocolate items, these coatings have shown considerable promise. The success of an edible coating for meeting the specific needs of food strongly depends on “Its barrier property to gases, especially oxygen and water vapour, Its adhesion to the surface, Uniformity of coverage of coating and Sensory quality of the coated food products. Some advantages of edible coating: Improved retention of colour, acids, sugars, and flavour components, Reduced weight loss, Maintenance of quality during shipping and storage, Reduction of storage disorders, Improved consumer appeal, Extended shelf life, Addition of the value of the natural polymer material, Reduction of synthetic packaging. Edible coatings are used to improve the quality of fresh foods, with a focus on some applications with attractive prospects, regulatory considerations, and application constraints. There are numerous technologies available today that can be utilized to improve the quality and safety of fresh produce. However, among other strategies for preserving the freshness of fresh and cut fruits and vegetables, the application of new edible coatings stands out. Many studies have focused on developing and characterizing low-cost coating materials, optimizing coating application processes, and the effects and implications of coating treatments on various food matrices. However, in most situations, commercializing edible coatings will necessitate additional research and consideration of key concerns such as consumer acceptance and regulatory considerations. One major advantage of using edible coatings is that several active compounds can be incorporated into the polymer matrix and consumed with the food. In this way, incorporation of active ingredients into edible coatings for fresh and minimally processed fruits and vegetables is feasible through nanotechnological solutions. However, current applications of nano systems to fresh products are still scarce. More research about the effect of nanotechnologies on quality and nutritional aspects of fresh and minimally processed fruits and vegetables should be conducted.

Authors Yousuf, B., Qadri, O.S. and Srivastava, A.K.

Fresh-cut fruits Edible coatings Shelf-life Quality Active packaging, and intake of fruits and vegetables have been linked with various health benefits. Fruits and vegetables can be consumed either fresh or processed. Production and consumption of minimally processed foods are gaining popularity. Fresh-cut fruits and vegetables are being welcomed by consumers due to the desire for new and natural products coupled with the change in lifestyle of the consumers. However, the challenge for the fresh-cut industry is to maintain the fresh-like characteristics of fresh-cut produce for a prolonged storage time, Fresh-cut produce has a much larger cut surface and consequently a much shorter shelf-life. Loss of quality parameters such as color, firmness, juiciness, flavor, and excessive moisture loss results in limited shelf-life and increased chances of rejection of the product by the consumers. Developments in packaging technology and edible coatings for foods have shown promising results in extending the shelf-life of fresh-cut fruits and vegetables, the scope of fresh-cut fruits and vegetables, and shelf-life extension by means of coating. Application of innovative packaging techniques and novel food coatings would make it possible to meet the ever-growing consumer demands and to approach distant markets with comparatively high-quality fresh produce.

Author Ibukunoluwa Fola Olawuyi Soo Rin Kim Won Young Lee

packaging applications, mucilages influence film-forming properties, preserves produce qualities in storage, preservative mechanisms and performance predictors, edible coating/film to improve fresh produce’s quality and shelf life, method of preservation, plant-derived mucilage, structure-function relations and corresponding influence on film-forming properties, prepare edible packages, Aloe

Authors Simple Kumar, Tripti Bhatnagar

Postharvest losses of fruits are a serious problem because of rapid deterioration during handling, transport, and storage. Use of edible coatings over fruits is used to improve their quality and self-life. These can be also safely eaten as part of the product and do not add unfavorable properties to the foodstuff. Recently there has been increased interest in using Aloe Vera gel as an edible coating material for fruits and vegetables driven by its antifungal activity. Aloe Vera gel based edible coating have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as Oranges, grapes, sweet cherries and Papaya, Marketability was also found to be better for coated fruits, Aloe Vera; Storage; Weight loss; Total soluble solids, Titrable Acidity; Firmness; Shelf Life

Authors O. Sophia, G.M. Robert, W.J. Ngwela

Mango (Mangifera indica L.) is the most economically important fruit of the Anacardiaceae family. World trade in mangoes has been increasing over the years. The world market continues to become more price-competitive in spite of postharvest challenges e.g. losses caused by diseases. Mango is one of the most popular fruits all over the world as it has an attractive color, delicious taste, and excellent nutritional properties. However, mango fruits are climacteric and ripen rapidly after harvest, this limits their storage, handling, and transport potential. Mango is an easy access to post-harvest disease infection and production and consumption imbalances after harvesting lead to considerable losses. Therefore, scientists are working towards prolonging the shelf life of the fruit by slowing down the ripening process while maintaining quality and flavor. Fruit coating after harvesting is becoming popular in this respect. However, possible health risks associated with the residue of the coating materials like fungicides are reducing the scope of coatings. Edible coatings have no residue associated risks and are possible alternative options. The use of Aloe vera gel has drawn interest in the food industry. A. vera based edible coatings have been shown to prevent loss of moisture and firmness, control respiration rate and development and maturation, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and nectarines. In addition to the traditional role of edible coatings as a barrier to water loss and delaying fruit senescence, the new generation coatings are being designed for incorporation and/or for controlled release of antioxidants, nutraceuticals, chemical additives, and natural antimicrobial agents. It has also been reported that A. vera extracts possess antimicrobial activity against gram positive and gram-negative bacterial pathogens. The use of A. vera gel as an edible surface coating has been reported to prolong the shelf life and to delay changes in parameters related to deterioration of quality in sweet cherry and table grapes, yet no studies have demonstrated the use of A. vera natural plant extract based on its antifungal properties on enhancement of shelf life and quality of mango fruits. Therefore, this study was conducted with the objective of evaluating the effects of the different A. vera gel on postharvest life of mango fruits.

Authors Luh Suriati*, I. Made Supartha Utama, Bambang Admadi Harsojuwono and Ida Bagus Wayan Gunam

Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating, Fruits are commodities that are growing rapidly at this time, stimulated by the need for food that can improve health. The drawbacks are very short shelf life and perishability, requiring proper postharvest handling to reach customers fresh. One alternative method that can be used to increase the shelf life of fruits in recent years is a coating, the coating is a thin layer of food packaging, environmentally friendly and biodegradable, Ideal size of coating is 20–110 nm, the coating can also function as a carrier for additives; a barrier to chemical, physical and biological changes; a barrier to gas exchange of O2and CO2, water vapor and mass transfer, the parameters surface tension, viscosity, transparency and morphology structure can cover the coated surface (adhesion) which is closely related to surface tension and morphology structure of the coating. In addition, the coating is easily emulsi?ed, has low viscosity, is non-sticky, dries quickly, is bright and transparent. The coating application on fruits or vegetables improves a bright, shiny appearance, retains moisture, prevents weight loss, and acts as an antimicrobial, the coating helps maintain the quality and extends the shelf life of fruits and vegetables. The added advantages of using coating are as follows: It does not pollute the environment; it is a preservative-free food product and can maintain taste and color retention , The ingredients of coatings consist of lipids, polysaccharides, proteins and, Polysaccharide-based coating provides an excellent barrier to oxygen due to its dense hydrogen bond network structure, the addition of antioxidant additives such as citric acid and ascorbic acid to coating results in better-quality maintenance , the microbiological spoilage of coated fruits suggests the importance of adding antimicrobials to coating , potassium sorbate has been reported to have the potential as an antimicrobial that can be incorporated in coatings. The type and concentration of additives determine the consistency and stability of the coating, currently, the information is very limited. Stability determines the adhesion of coating to the surface of the product, one of the natural ingredients with the potential as a constituent of coatings is Aloe vera gel (AVG) has antioxidant and antimicrobial properties, and can retain moisture such that it can inhibit postharvest damage, increase shelf life and maintain the quality of fruits, he advantages of using AVG coating are its biodegradability, permeability to oxygen, antioxidant power, low toxicity e?ect, and low-cost, easy application as well as an alternative to the use of chemicals after harvest, The ability of AVG coatings as a matrix or additive carrier is in?uenced by structure, molecular size and chemical content, the advantages of using additives on AVG coating include antimicrobial ability, emulsion system stability, barrier properties and bioavailability. Additives on coating also expand the surface such that it can improve stability such as solubility, absorption of active compounds and controlled release.

Authors Samlesh Kumari1 and Rajeev Ranjan Thakur

Aloe Barbadensis Miller, enhance storage life of short duration crops to reduce the damage caused by physical, microbial and other factors, edible coating research, edible coating on post-harvest shelf life of fresh produce (fruits and vegetables), shelf life of perishable crops like fruits and vegetables , shelf life extension methods used for an agricultural produce , protection of bioactive compounds within the fresh produce and value addition, films or coating were made by combining the protein or polysaccharide matrix with the lipids which results in formation of composite films with improved barrier and mechanical properties, edible coating matrix has improved the thermal, barrier and mechanical properties of film and are very effective in preventing moisture loses and softening of fresh fruits and vegetables, elected examples of objective base edible coating applied on fresh produce, Guar gum; pea/ potato starch +/- potassium sorbate Anti-microbial, Candelilla wax-based Anti-oxidative; anti-microbial; quality, Pectin-base; alginate; carboxymethyl cellulose Anti-oxidative; water barrier , Beeswax; coconut and sunflower oil Anti-oxidative; anti-microbial; overall quality, Chitosan; methyl cellulose Anti-oxidative; anti-microbial; oxygen/carbon dioxide/water, Shellac +/- Aloe vera gel Keeping quality, coatings have long been used on citrus, apples (shellac and carnauba wax), tomatoes (mineral oil) and cucumbers (various waxes), these coatings are less studied for use on apricots, pineapples, bananas, cherries, dates, guavas, mangoes, melons, nectarines and peaches, postharvest use of polysaccharide and protein coating materials on several types of fruit has been developed in the past few years including cellulose-sucrose fatty acid esters on apricot, guava and cellulose on mango, which has proven many beneficial effects in the context of value addition and shelf life extension of fresh produce, edible films and coatings are produced from edible bio polymers and food grade additives, edible films are classified into three categories taking into account the nature of their components namely hydrocolloids (containing proteins, polysaccharides or alginates), lipids (constituted by fatty acids, acylglycerols or waxes) and composites, edible materials have different barrier properties against gases and physico-chemical and mechanical characteristics, edible coatings may be composed of polysaccharides, proteins, lipids or a blend of these compounds, most coatings are made of more than one material with the addition of low molecular weight molecules that serves as plasticizers and some active compound to serve as value addition property in edible film, low-molecular-weight compounds that increased strength and flexibility to coatings, but also increase coating permeability to water vapour and gases, plasticizers include polyols such as glycerol, sorbitol, mannitol, propylene glycol, and polyethylene glycol (molecular weight: 200-9500), sucrose, sucrose fatty acid esters, and acetylated monoglycerides can be used as plasticizers, these, glycerol, sorbitol, and propylene glycol are considered GRAS.

Authors J. Qamar, S. Ejaz, M.A. Anjum, A. Nawaz A, S. Hussain, S. Ali, et al.

Strawberry is a non-climacteric fruit but exhibits very limited postharvest life due to rapid softening and decay. Therefore, the current study was carried out to evaluate the effects of different types of edible coatings to extend the postharvest life of strawberry fruit. The strawberry fruits of cultivar Chandler, grown under agro-climatic conditions of Multan, were coated with Aloe vera gel, chitosan (2%) or sodium alginate (2%) and kept in refrigerated storage at 5-7 “C with 50-60% RH for 12 days. The fruits were evaluated for sensory and biochemical quality attributes after every 4 days of storage. The results showed that overall coated fruits had prolonged storage life (8 days) as compared to non-coated fruits (4 days). Aloe vera gel coating maintained various quality attributes of strawberry fruits such as firmness, appearance, TSS (6.8″Brix), titratable acidity (1.14%), pH (3.27), ascorbic acid content (76 mg 100 mL-1), antioxidant activity (93%), anthocyanins (104 mg PE 100 g-1 FW) and total phenolic content (369.45 µg GE mL-1). Generally, all coatings prohibited the decay incidence. The results showed that edible coatings based on Aloe vera gel can be used as an effective alternative for other costly and synthetic chemicals. Biochemical quality, Fragaria ananassa, polysaccharide-based coating, storage life, Strawberry (Fragaria ananassa Duch.) is one of the most liked fruits in the world due to its pleasant color, shape and aroma . Strawberries are vital source of many health promoting nutritious compounds such as vitamins C and E, anthocyanins and ?-carotene. The antioxidants and polyphenolic compounds in strawberries can be useful in curing various types of cancers, suppressing premature aging and improving immunity system in humans. Total postharvest losses of fruits and vegetables range from 25 to 40% in various countries, rising up to 60% in perishable commodities in developing countries that cause a huge financial loss to farmers. Strawberry fruits are highly perishable and prone to postharvest losses mainly owing to a sharp increase in water loss, respiration rate and tissue softening after harvest. Moreover, loss in fruit quality exaggerates due to high cellular metabolic activities and sensitivity to fungus such as Botrytis cinerea that cause gray mold. Therefore, for extending the postharvest life of strawberry fruits, many preservation techniques are being used that includes hot water treatment, irradiation, hypobaric storage, chemical treatments, bio-based packaging, ultrasound technique and edible coating. Edible coatings could be used to preserve the quality attributes of fresh or slightly processed fruits and vegetables. The edible coating acts as a barrier to moisture and gases and restricts the respiration process and loss of moisture. The gel, extracted from Aloe vera leaves, is considered as biologically active as it comprises of various antioxidant and antibiotic properties. Aloe vera gel contains various antibiotic and antifungal properties which can restrict the growth of numerous microbes responsible for the diseases and spoilage of food commodities. Because of antifungal and antibacterial properties, Aloe vera gel is recently being used as an efficient ingredient in various food products. Aloe vera gel can also be used as edible coating to enhance the storage life of various fruits and vegetables. Aloe vera gel has now achieved much importance to be used as an efficient ingredient in processed food commodities because it is non-toxic and environment friendly. It delays the ripening process and exerts beneficial effects on fruit quality of peaches and plums. Alginate is derived from brown marine algae and is a natural polysaccharide. It is widely used as an edible coating due to its extraordinary colloidal possessions. Sodium alginate can be used to enhance the shelf life of pear fruits as it retards the weight loss and can conserve the total soluble solids (TSS)

Authors Adetunji, C. O., Fadiji, A. E., & Aboyeji, O. O.

Cucumber (Cucumis sativa L.) is one of the most important and popular vegetable crops all over the world, Edible films and coatings are environment-friendly alternative methods to extend the postharvest life of fresh and minimally processed fruits and vegetables. They form a semipermeable barrier to gases and water vapor, reducing respiration and weight loss. In addition, edible films and coatings may help maintain firmness and provide coated fruit gloss. Edible films and coatings, also improve mechanical handling properties, carry additives, avoid loss of volatile compounds and production of volatile aroma, Chitosan is a natural polymer obtained by deacetylation of chitin, and when compared with other polysaccharides, chitosan has several advantages such as biocompatibility, biodegradability and no toxicity, while also presenting functional properties as bacteriostatic and fungistatic. The cationic character of chitosan offers an opportunity to establish electrostatic interactions with other compounds. Due to these characteristics, chitosan has been widely used to produce edible films. Chitosan films present good barrier properties when compared with other polymers such as methylcellulose and corn starch. Also, the mechanical properties of chitosan films can be improved, e.g. by adding plasticizers. However, the presence of such compounds can affect the structure of chitosan films. Aloe vera-based edible coatings have been shown to prevent loss of moisture and firmness, control respiration rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes, and recterones.In addition to the traditional role of edible coatings as a barrier to water loss and delaying fruit senescence, the new generation coatings are being designed for incorporation and/or for controlled release of antioxidants, nutraceuticals, chemical additives, and natural antimicrobial agents. It has also been reported that the Aloe vera extracts possessed antimicrobial activity against bacterial pathogens from gram-positive and gram-negative. The synergetic effect of chitosan and A. vera gel, applied as an edible coating, on the change in physicochemical parameters and shelf life in Cucumber, related to fruit quality during ambient storage for a period of seven weeks. This will also ensure food security, sustainable development, poverty reduction, and wealth creation align with the Millennium Development Goals (MDGs) objectives.

Authors Sharmin, M., Islam, M., & Alim, M.

Papaya (Carica papaya L.) belongs to the family of Caricaceae. Papaya is not a tree but an herbaceous succulent plant that possess self-supporting stems. It is a nutritious table fruit of high digestive value and rich in vitamins and minerals. Papaya fruits are rich in enzymes called papain and chymopapain . Due to poor keeping quality of papaya and difficulties of long-distance transportation and preservation facilities, a large amount of this vegetable wasted and spoiled. Reports claim that about 30-50% of the harvested papaya never reach the consumers mainly because of post-harvest spoilage. Aloe vera (Aloe barbadensis Miller) is a perennial plant of Liliaceae family with turgid green leaves joined at the stem in a rosette pattern. Aloe vera commonly known as Gheegwar/Ghritkumari . Recently, interest has increased in using aloe vera gel-based edible coating material for fruits and vegetables. This gel is tasteless, colorless, and odorless. This natural product is a safe and environmentally friendly alternative to synthetic preservatives such as sulfur dioxide. Aloe vera gel has been proven one of the best edibles and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability, and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel coatings have a various favorable effect on fruits such as imparting a glossy appearance and better color, retarding weight loss, or prolonging storage/shelf-life by preventing microbial spoilage. The main purpose of this study was to assess the effect of aloe vera gel coating in extending the shelf-life of papaya including physico-chemical changes under different storage conditions. In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (29″C-31″C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titratable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya up to 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.

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

Authors Mohamadreza Asghari, Hojjat Khalili*, Yusof Rasmi , Arash Mohammadzadeh

Because of the harmful effects of chemicals on human health and environment, the use of these compounds in postharvest technology of horticulture crops is highly restricted. In this study, effect of nitric oxide ( at 0, 1, 5 and 10 ?mol L-1) and Aloe vera gel (at 25 and33 %) on postharvest life and quality of Sweet Cheery (Prunus avium cv. Napoleon) fruit during 30 days of storage at 1± 0.5 “C with 85-95% RH was studied, Fruit marketability, total phenolics content, vitamin C, catalase enzyme activity, decay index, weight loss, Aloe vera gel significantly maintained fruit quality during 30 days of cold storage. Combination treatment with nitric oxide and Aloe vera gel was effective than each treatment alone in retaining fruit quality attributes. Nitric oxide when applied before treatment with Aloe vera gel effectively preserved fruit marketability, total phenolics content, vitamin C, catalase enzyme activity and reduced decay index and weight loss. The results indicated that the use of nitric oxide and Aloe vera gel may be introduced as an effective and successful strategy in postharvest technology of the Siahe Mashhad sweet cherry fruit. Sweet cherry is considered as one of the most appreciated fruits by consumers since it is an early season fruit and has an excellent quality. But sweet cherry fruits deteriorate rapidly after harvest, due to water loss, surface pitting, stem browning and decay. The main quality indices at harvest are skin color, which is related to fruit ripening and affected by anthocyanin concentration and total soluble solids total acidity ratio. Both parameters, together with the absence of stem browning determine consumer acceptance. Edible coatings have been traditionally used to improve the food appearance and conservation. Fruit coating act as a barrier to moisture and oxygen leading to water loss prevention and respiration reduction. Edible coatings are also used to improve food appearance and conservation due to their environmentally friendly nature, natural biocide activity, incorporation of anti-microbial compounds and creating a modified atmosphere. Use of Aloe vera gel as an edible coating has been reported to prolong the shelf life and delay senescence in sweet cherry and table grapes Aloe Vera gel based edible coatings have been shown to prevent moisture loss and softening decrease, control respiration and senescence rate, delay oxidative browning and reduce microorganism proliferation in fruits such as sweet cherries, table grapes, nectarines and papaya

Authors Marpudi, S. L., Pushkala, R., & Srividya, N.

Ficus carica, the fig fruit, is one of the most ancient fruits known to mankind. Fresh figs are delicious and nutritious, rich in protein, calcium, potassium, and iron. It is also a good source of fruit fibre has a nutritive index of 11, as against 9 for apple and 6 for raisin. Figs can be held only for a short period (7-10 days), at 0″C and 85-90 % relative humidity. There is a growing interest to consume fresh figs in many countries. Also, farmers and sellers incur a high post-harvest loss of fresh fig fruits due to its perishable nature. Fresh figs’ skin color and flesh firmness are related to their quality and postharvest life. Flavor is influenced by stage of ripeness and overripe figs can become undesirable due to fermentative products. Shriveling of the skin and decay are other post-harvest problems. Various chemical treatments such as chlorine and sulphur dioxide have been used to improve the shelf life and to arrest the decay of figs. However, there is growing demand for environment friendly and safer alternatives. Controlled atmospheric storage has been also explored as alternative storage method. Edible coating using natural biomaterials is being explored as a safer alternative to extend the shelf life of perishable food crops. Aloe vera gel has been identified as a novel coating agent with good antimicrobial properties, good results of using Aloe gel coating on papaya fruits. studies revealed absence of studies in this direction for fresh figs. Hence, studies were carried out to evaluate the efficacy of Aloe vera gel as an edible coating to extent the shelf life of fresh figs.

Authors Ergun, M., & Satici, F.

Effects of Aloe vera gel (0, 1, 5 and 10% w/v) coating on green-colored ‘Granny Smith’ and red-colored ‘Red Chief’ apples those were stored at 2 “C for 6 months. Aloe vera gel treatments substantially suppressed the increase in weight loss for ‘Granny Smith’ apples but did not affect weight loss for ‘Red Chief’ apples. Apples from both cultivars softened at definite rates over time, and these rates were not affected from any of the gel treatments. Aloe vera gel treatment suppressed the green colour loss for ‘Granny Smith’ but remained unaffected for ‘Red Chief’ apples. Soluble solids content and percentage titratable acidity was recorded higher for ‘Granny Smith’ apple fruit treated with Aloe vera gel (5 and 10%) during most of the storage period while no Aloe vera gel effects on colour for ‘Red Chief’ apples was recorded. The pH values for ‘Granny Smith’ fruit slightly decreased while slightly increased for ‘Red Chief’ fruit over time, yet values for both cultivars remained unaffected by Aloe vera gel treatments. The results indicated that Aloe vera gel treatment may be used as biopreservative on ‘Granny Smith ‘apples for retarding quality losses. Biopreservation is a novel food preservation method defined for extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota and/or antimicrobial compounds . In postharvest technology, biopreservation takes aim at extending storage/shelf life of fruits and vegetables by utilizing plant-based products those have been used in food engineering for a long time. Recently, these plant-based products have been started to use in fresh fruits and vegetables as biopreservatives. Aloe vera gel is one of the promising biopreservative which has a great potential to become a common use for most fresh fruits and vegetables. Aloe vera gel has been tested for few fresh fruits by a postharvest. Aloe vera extracts suppressed/retarded postharvest quality losses in ‘Crimson Seedless’ grapes and ‘StarKing’ cherries, Furthermore, Aloe vera extracts were reported to be useful for ‘Kensington Pride’ mangoes and ‘Artic Snow’ nectarines for retaining quality losses after harvest. Aloe vera gel is applied to fruits as an edible coating which has been widely used for most fruits and vegetables. Edible coatings have a various favorable effect on fruits such as imparting a glossy appearance and better colour, retarding weight loss, or prolonging storage/shelf life by preventing microbial spoilage. The performance of Aloe vera gel as edible coating is dependent on its composition, its use offers an option to film packaging owing to their environmentally friendly characteristic. Aloe vera leaves are rich in bioactive compounds some of which are antioxidants those are broadly used in food engineering as preservative such as mannans, antrachinon, c-glycoside, Antron, antrakuinon and lectine. Considering Aloe vera’s success on biopreservation of table grapes, cherries, mangos and nectarines, and increasing demands for environmentally friendly postharvest handling procedures, we investigated the use of Aloe vera gel as biopreservative for ‘Granny Smith’ and ‘Red Chief’ apples. The main reason choosing these apple cultivars in our study is their distinctive fruit colorations which is frequently used as a quality index.

Authors Brishti, F. H., Misir, J., & Sarker, A.

Papaya (Carica papaya L.) is a popular and economically important fruit of tropical and subtropical countries. Papaya ranks ?rst among13 to 17 fresh fruits for vitamin C content per 100 grams edible tissue. Papaya fruits are rich in enzymes called papain and chymopapain used for meat tenderizing and chewing gum. Marketing of fresh papaya is a great problem because of its short post-harvest life, which leads to high post-harvest losses. Papaya fruits soften rapidly at room temperature after harvest and a 2-to-3-day shelf life is to be expected. If the fruits are not quite ripe, they may be refrigerated for about two weeks. Edible coatings to reduce the perishability of papayas. Films and edible coatings are de?ned as “a thin application of material that forms a protective barrier around an edible commodity and can be consumed along with the coated product. Edible coatings are used to create a modi?ed atmosphere and to reduce weight loss during transport and storage. In fact, the barrier characteristics to gas exchange for ?lms and coatings are the subjects of much recent interest, Aloe vera is a well-known plant for its marvelous medicinal properties. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables driven by its antifungal activity. Researchers from Spain have developed a gel based on Aloe vera that prolongs the conservation of fresh fruits. This gel is tasteless, colorless, and odorless. This natural product isa safe and environmentally friendly alternative to synthetic preservatives such as sulfur dioxide. According to the researchers, this gel operates through a combination of mechanics, forming a protective layer against the oxygen and moisture of the air and inhibiting the action of micro-organisms that cause foodborne illnesses through its various antibacterial and antifungal compounds. Aloe vera gel-based edible coatings have been shown to prevent loss of moisture and ?rmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as table grapes, sweet cherries and nectarines. Furthermore, papaya leaf contains bioactive compounds which have antifungal activity against Colletotrichum. Thus, the extracts of papaya leaf can be incorporated into Aloe vera gel to enhance the effectiveness of the anti-fungal activity of Aloe gel matrix. In view of Aloe vera’s favorable e?ect on fruits (sweet cherries, table grapes, granny smith and red chief apple) and increasing demands for eco-friendly, bio-based preservatives

Authors Misir J H, Brishti F M, Hoque M

New technological advances in antimicrobial edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Emerging research shows polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are all natural coatings that have unrealized potential in food preservation. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables. Aloe vera gel has been proven one of the best edibles and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel can prolong shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining quality attributes (color, flavor etc.). It has antifungal and antibacterial property which provides a defensive barrier against microbial contamination of fruits and vegetables, Edible coatings are thin layers of edible material applied to the product surface in addition to or as a replacement for natural protective waxy coatings and provide a barrier to moisture, oxygen and solute movement for the food, they are applied directly on the food surface by dipping, spraying or brushing , Edible coatings are used to create a modified atmosphere and to reduce weight loss during transport and storage, Aloe vera that prolongs the conservation of fresh fruits, This gel is tasteless, colorless and odorless. This natural product is a safe and environmentally friendly alternative to synthetic preservatives such as sulfur dioxide. According to the researchers, this gel operates through a combination of mechanics, forming a protective layer against the oxygen and moisture of the air and inhibiting the action of micro-organisms that cause food borne illnesses through its various antibacterial and antifungal compounds. Aloe vera gel-based edible coatings have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning and reduce microorganism proliferation in fruits such as table grapes, sweet cherries and nectarines. The main goal of this article is to critique and update the information available on Aloe vera gel properties, its preparation and on the use of Aloe vera gel coatings as an effective preservative to improve the safety, quality, and functionality of fresh fruits.

Authors Mohebbi, M., Ansarifar, E., Hasanpour, N., & Amiryousefi, M. R.

Button mushroom have a short postharvest shelf life compared to most vegetables, due to a very high metabolic activity and high-water content. This makes them prone to microbial spoilage and to exhibit enzymatic browning. During cold storage, the uncoated mushrooms showed rapid weight loss, color changes, and accelerated softening white mushroom s treated with aloe vera gel, gum tragacanth, and the combination of both significantly delayed these phenomena. Among different coatings, the combination of aloe vera and gum tragacanth was more effective. The button mushroom (Agaricus bisporus) is the most widely grown and consumed mushroom in the world, and it includes about 40% of the total world production of mushroom (Giri and Prasad 2005). Mushrooms are the excellent source of some essential amino acids, vitamins (B2, niacin, and folates), and minerals (potassium, phosphorus, zinc, and copper) (Tao et al. 2006). Moreover, mushrooms contain various polyphenolics and flavonoids which are recognized as excellent antioxidants (Singla et al.2010). On the other hand, button mushrooms have a short postharvest shelf life of less than 3 days at ambient temperature (Kim et al. 2006). So, mushrooms require special attention to preserve their freshness. There are various methods to extend the shelf life of mushrooms including modified atmosphere packaging, controlled atmosphere storage , vacuum cooling technology (McDonald and Sun2000), coating, and refrigeration. Among these, coating is the most likely method of vegetable and fruit preservation. Edible coatings are customarily used for better food appearance and protection. They could help to decrease moisture loss and slow respiration by reducing oxygen uptake from the environment. Modification of fruits tissue metabolism by affecting respiration rate, extension of storage life, firmness retention, transportation of antimicrobials, antioxidants, and other preservatives and microbial growth control are the main functional advantages attributed to the use of edible films and coatings. In addition to prolonging shelf life and delaying senescence, coatings add sheen and luster to products and make them more attractive and appealing to consumers. Fruits or vegetables are usually coated by dipping in or spraying with a range of edible materials. Therefor e, a semipermeable membrane is formed on the surface for suppressing respiration, controlling moisture loss, and providing other functions. he gel works as a barrier to O2and CO2and acts as moisture barrier , and thus reduces weight loss, browning, softening, and growth of yeast and molds. The material contains antimicrobial compounds and thus prevents decay. Aloe vera contains malic acid-acetylated carbohydrates (including?-1, 4-g1ucomannans) with anti-inflammatory activity. The sensory examinations of sweet cherry coated with aloe vera gel showed useful effects in terms of delaying stem browning and dehydration and maintenance of fruit visual characteristic without any damaging effect on taste, aroma, or flavors. Gum tragacanth (GT) is a dried exudate which is obtained from slashing the stems of Asiatic species of Astragalus (Leguminosae). GT includes water soluble (30–40% of GT) and non-water-soluble (60–70% of GT) fractions, which are called tragacanthin and bassorin. Gum tragacanth is widely used as a natural emulsifier and thickener in the food, drug, and allied industries. Its wide use is due to its stability in a wide range of temperature and pH and its effectiveness as an emulsifying agent with extremely long shelf life. As GT is a natural polymer, it is nontoxic and biocompatible. Development of natural preservative coatings to reduce respiration rate and inhibit enzymatic browning with antimicrobial agents is expanding due to the riskiness aspects of chemical preservatives. The main procedures which lead to loss in quality after harvest are (a) discoloration, (b) browning, (c) loss of closeness, (d) weight loss, and (e) texture changes. The color and the shape of the cap are the main parts of fresh mushrooms because these are the first characteristics which attract consumers. This study aimed to assess the suitability of aloe vera, gum tragacanth, and combination of both as edible coatings for mushrooms and to determine the influence of the coating on the mushroom’s physicochemical changes during storage.

Authors Asghari M, Ahadi L and Riaie S

Berry softening, berry drop, stem browning and its desiccation, and by fungal decay shorten Postharvest life of table grapes and thus reduce market value. Effects of edible Coating aloe vera gel on grapes fruits storage. Aloe vera gel, Antioxidant activity, Fruit quality, Phenolic properties, Postharvest life, Salicylic acid, Table grape. postharvest treatment of grape berries by salicylic acid and aloe vera gel and has potential for increasing storage life of table grapes and maintaining their quality.

Authors Shahkoomahally, S., & Ramezanian, A.

Table grape is a highly perishable, non-climacteric fruit. Table grapes have severe problems since acceleration of quality loss occurs during postharvest storage due to weight loss by dehydration, tissue softening, rachis browning and anomalous aromas attributable to over-ripeness accompanied in most cases with high incidence of berry decay, which lead to a reduction of shelf life. However, the use of a combination of pesticides, the development of fungicide-resistant strains, and the public’s concern for human health and environmental pollution have stimulated the search for new strategies as alternative tools for controlling postharvest decay. Edible coatings create a modified atmosphere around the fruit by providing a semipermeable barrier to water vapor and gases, and their use offers an attractive alternative to film packaging due to their environmentally friendly characteristic. Different compounds have mainly been used as edible coatings. Aloe vera L. gel is a novel edible coating for organic fruit storage technology. Application of A. vera gel coating has been reported to extend shelf life by delaying postharvest loss of quality in sweet cherries and table grapes. t is well known that calcium plays a major role in maintaining the quality of fruit and vegetable. Preharvest and postharvest treatments with calcium salts have been effective in controlling several physiological disorders, reducing the incidence of fungal pathogens, and maintaining fruit firmness. Calcium ions cross-link free carboxyl groups on adjacent polygalacturonate chains present in the middle lamella of the plant cell wall contributing to cell adhesion and cohesion. Citric acid (CA) is an anti-browning agent, which prevents polyphenol oxidase (PPO) by suppressing the food pH and binding the Cu2+ in an active site of PPO to form an inactive complex. It has also been widely used in the food industries for controlling the browning. Although applying CA as a dipping solution has been reported in postharvest fruits with very satisfactory results for fruits such as longan and litchi. No research has been reported on the effects of natural Aloe vera applied as an edible coating combined with calcium chloride and citric acid on shelf life and the fruit quality attributes of grape, so that the objective of this study was to determine the effects of A. vera combined with calcium chloride and citric acid on grape (Vitis vinifera L. cv. Askari) storage capability, functional properties and quality attributes.

Authors Falguera, V., Quintero, J.P., Jiménez, A., Muñoz, J.A. and Ibarz, A.

Edible ?lms and coatings are thin layers of edible materials ap-plied on food products that play an important role on their conservation, distribution, and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical, and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (?exibility, tension), optical properties (brightness and opacity), the barrier effect against gases ?ow, structural resistance to water and microorganisms and sensory acceptability, composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties, An edible coating (EC) is a thin layer of edible material formed as a coating on a food product, while an edible ?lm(EF) is a preformed, thin layer, made of edible material, which once formed can be placed on or between food com-ponents, the main difference between these food systems is that the EC are applied in liquid form on the food, usually by immersing the product in a solution-generating substance formed by the structural matrix(carbohydrate, protein, lipid or multicomponent mixture),and EF are ?rst molded as solid sheets, which are then applied as a wrapping on the food product, The use of EC or EF in food applications and especially highly perishable products such as horticultural ones, is conditioned by the achievement of diverse characteristics-such as cost, availability, functional attributes, mechanical properties (?exibility, tension), optical properties (bright-ness and opacity), the barrier effect against gases ?ow, structural resistance to water and microorganisms and Author’s personal copy sensory acceptability. These characteristics are influenced by parameters such as the kind of material implemented as structural matrix (composition, molecular weight distribution), the conditions under which ?lms are preformed(type of solvent, pH, components concentration and temperature) and the type and concentration of additives (plasticizers, cross-linking agents, antimicrobials, antioxidants or emulsi?ers) , different compounds used in EF and EC are Carboxymethylcellulose, casein, casein derivates with beeswax and fatty acids , Locust bean gum, guar gum, ethyl cellulose ,Mesquite gum ,Gelatin with glycerol, sorbitol and sucrose ,Gelatin-casein cross-linked with transglutaminase ,Pectin , Cassava starch, Pre-gelatinized maize starch, Wheat gluten, Sodium alginate and pectin cross-linked with CaCl2 , HPMC with fatty acids, Beeswax ,Carnauba wax ,Chitosan, Chitosan-gelatin ,Maize starch-chitosan-glycerin , HPMC-tea tree essential oil ,Cashew gum ,Galactomannans, Galactomannans-collagen-glycerol, structural matrix: carbohydrates, proteins and lipids Edible coatings and ?lms are usually classi?ed according to their structural material. In this way, ?lms and coatings are based on proteins, lipids, polysaccharides, or composite. For example, a composite ?lm may consist of lipids and hydrocolloids combined to form a bilayer or cluster, In some recent studies the production of edible and biodegradable ?lms by combining various polysaccharides, proteins and lipids is considered with the aim of taking advantage of the properties of each compound and the synergy between them. The mechanical and barrier properties of these ?lms not only depend on the compounds used in the polymer matrix, but also on their compatibility , the optimization of edible ?lms composition is in one of the most important steps of the research in this ?eld, since they must be formulated according to the properties of the fruits and vegetables to which they have to be applied, thus, it is very important to characterize and test different coating solutions on fresh and minimally processed food, since each one of them has different quality attributes to be maintained and enhanced during the storage , hydrocolloids (proteins and polysaccharides) are the most widely investigated biopolymers in the ?eld of EC and EF, some of these are: carboxymethylcellulose, casein and its derivatives locust bean gum, guar gum, ethyl cellulose , mesquite gum , gelatin supplemented with glycerol sorbitol and sucrose as plasticizers , composite EF of gelatin casein cross-linked with transglutaminase , pectin, cassava starch with natural antimicrobial compounds , pre-gelatinized standard maize starch , wheat gluten and mixtures of sodium alginate and pectin, with the addition of CaCl2as a crosslinker material affecting mechanical properties, water solubility, moisture con-tent, ?lm thickness and its ability to contain calcium, hydroxypropylmethylcellulose (HPMC) has been used in combination with fatty acids to obtain composite ?lms with lower water vapor permeability (WVP) and less transparency in comparison with the same ?lm without lipids ,Polysaccharides and proteins are great materials for the formation of EC and EF, as they show excellent mechanical and structural properties, but they have a poor barrier capacity against moisture transfer. This problem is not found in lipids due to their hydrophobic properties, especially those with high melting points such as beeswax and carnauba wax, to overcome the poor mechanical strength of lipid com-pounds, they can be used in combination with hydrophilic materials by means of the formation of an emulsion or through lamination with an hydrocolloid ?lm lipid layer. The ef?ciency of an edible ?lm against moisture transfer cannot be simply improved with the addition of hydrophobic materials in the formulation, unless the formation of a homogeneous and continuous lipid layer inside the hydro-colloid matrix is achieved , In this way, it has been found that fatty acids can form stable layers in sodium caseinate or HPMC matrices, whose properties depend on their chain length: the lower the chain length, the greater the layers ,Emulsion-based ?lms are less ef?cient in controlling water transfer than bilayer ?lms, as a homogeneous distribution of lipids is not achieved. However, they exhibit good mechanical strength and require a simple process for their manufacture and application, whereas multilayer ?lms re-quire a complex set of operations that depend on the number of coatings. It has been proved, in emulsion-based ?lms, that the smaller the particle size or lipid globules and the more homogeneously distributed, the lower WVP, However, its permeability to water vapor can be similar to the values presented by the ?lms based on proteins or polysaccharides, among polysaccharides, bioactive compounds such as chitosan and its derivatives show a great number of applications focused on active coating systems, in view of the increasing concern about the production of poorly biodegradable plastic materials. Chitosan has a vast potential that can be applied in the food industry because of its particular physico-chemical properties such as biodegradability, biocompatibility with human tissues, null toxicity and especially its antimicrobial and antifungal properties , in addition to research based on its antimicrobial properties, some aspects such as mechanical and thermal properties and permeability to gases (O2,CO2) have been quantified, revealing that chitosan-gelatin ?lms plasticized with water and polyols suffer an increase in permeability as the amount of plasticizers in their formulation is increased

Authors Mohamed. M. A.T. Morad , Ahmed Abou El-Yazied, Hany G. Abd El-Gawad, Hany S.Osman, Abou -Elwafa, S. M., Amr A. Metwally

Tomato (Solanum Lycopersicum Mill.) is considered one of the most grown horticultural crops having a short storage life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, mechanical damage, and high rate of losses during handling operations, tomato dipping in a solution of Aloe Vera Gel (10 % ( , Starch (2%) and Casein (2.5%) was the best treatment for reducing weight loss, decay, shriveling, also maintaining a general appearance, ascorbic acid, TSS, and increasing titratable acidity, total phenolic and the peroxidase activity compounds as compared with uncoated fruits. The tomato fruits dipping in Aloe Vera Gel (10%), and Starch (2%) were highly effective in preserving and maintaining the lycopene content and gave the lowest value of polyphenol oxidase activity at the end of storage time of tomato fruits at the end of storage time 28 days at 8 ± 1o”C and 95% RH, Tomato, Aloe Vera Gel, Starch, Citric Acid, Casein, Storability, TSS, Total Phenolic, Peroxidase Activity, Lycopene Content , and Polyphenol Oxidase Activity, tomato contents compounds as contents of lycopene, beta-carotene, magnesium, niacin, iron, phosphorus, potassium, riboflavin, sodium, and thiamine, postharvest period of tomato as a climacteric fruit is relatively short because many processes lead to a loss of quality and storability, including high respiration rates, transpiration, postharvest diseases, acceleration of the ripening process, and senescence, Fruit quality aspects include firmness, flavor, color, nutritional value, shelf life, and resistance to pathogens , Synthetic-plastic polymer, synthetic wax-based packaging or coatings, and chemical preservatives have been abundantly used for preserving fruits after harvest. However, these synthetic inputs are non-degradable and extremely risky to consumers and the environment, Edible coatings can protect fruits effectively from mechanical and microbial damage, prevent the migration of favorable volatiles, delay fruit senescence processes and provide an esthetic appearance, coatings meet the desire of consumers for safe and healthful foods since they are made of biodegradable and biocompatible materials, and in many circumstances, they may provide an alternative to synthetic packaging and antimicrobial ingredients, Aloe vera gel is considered one of the best edible films due to its hygroscopic properties, antimicrobial action, and biochemical attributes , aloe vera gel reduces the activity of cell-wall degradation enzymes and respiration rate, thus preventing the deterioration of harvested tomato fruits, also, Aloe vera gel could be considered a promising postharvest treatment to preserve fruit quality during cold storage, caseinates have been proposed as natural materials for edible coatings because proteins have some advantageous properties, such as their ability to form networks, plasticity, and elasticity, in addition to a good barrier to oxygen, carbon dioxide, and aromas, oxygen plays an important role in fruit degradation, as it is involved in many undesirable reactions including microorganisms’ growth, enzymatic browning, vitamin loss, and lipid oxidation, the use of caseinates might be considered a good alternative to get high protection to oxygen and retarding senescence while the storage period of fruits, Edible coatings of starch have similar physical properties to synthetic polymers, such as being transparent, odorless, tasteless, semipermeable to CO2, and resistant to the passage of O2, Starch-based coatings proven to extend the storage life of fruits, decrease weight loss, and maintain fruit quality during storage period, according to some studies, the effectiveness of starch as an edible coating should be mixed with antimicrobial compounds. One of the chemical compounds that could be used as an antimicrobial agent in edible coatings is citric acid. Citric acid is generally recognized as a safe chemical preservative that can act as an antimicrobial agent. The addition of citric acid in edible coatings inhibits the browning reaction and reduces losses because this acid acts as an antimicrobial agent, compared to other organic acids, citric acid is relatively cheap and easy to obtain.

Authors J. Jhalegar, R.R. Sharma, D. Singh,

Kinnow is an important citrus crop grown in India, which suffers from several postharvest diseases during storage. Hence, an attempt was made to combat such diseases with the botanicals Aloe vera, Eucalyptus and Ocimum on Kinnow mandarin to prolong its availability for a longer time. Our results indicated that all botanicals inhibited the growth (colony diameter) of both pathogens over untreated PDA plates, but the inhibition was the strongest by Aloe vera extracts. Similarly, under in vivo conditions, all botanicals influenced the decay incidence, decay loss, lesion diameter, respiration rate, ethylene evolution and physiological loss in weight, but Aloe vera was the most effective. All the botanicals were able to retain postharvest quality of Kinnow fruits without any adverse effect on quality parameters such as TSS, TA and ascorbic acid. Under in vivo conditions, the incidence of Penicillium italicum was higher than P. digitatum; however, it was the reverse under in vitro conditions. it is evident from our studies that botanicals have the potential to control green and blue mold without causing any injury or harmful effects on Kinnow mandarin; botanicals can be recommended as a safe method for extending its storage life while maintaining fruit quality at the same time. India / Citrus / mandarins / fruits / postharvest control / biological control / respiration rate / keeping quality. Postharvest diseases account for about 50% losses in fruits stored in poor storage conditions, especially under high humidity. Citrus fruits are among the crops susceptible to postharvest diseases caused by fungi. The most important fungi causing postharvest diseases include: Penicillium spp., Aspergillus spp., Alternaria spp. and Rhizopus stolonifer. The control of plant diseases is still mainly dependent on the use of chemical fungicides. Synthetic fungicides such as thiabendazole, imazalil and sodium ortho-phenylphenate have been used traditionally to control the postharvest diseases, but their excessive use, complemented with high costs, residues in plants and development of resistance, has left a negative effect on human health and the environment. Further, withdrawal of some chemical pesticides, such as benomyl and captan, for control of postharvest diseases in the USA and ethylene dibromide for sterilization of Queensland fruit fly in Australia, is a clear signal that new technologies and new fungicides for control of plant diseases are needed. The United States of America Environmental Protection Agency has classified benomyl as a possible human carcinogen, which can also act as a chronic and reproductive toxicant. However, worldwide ‘organically grown’ fruit, which has not been treated with fungicide, is becoming popular among consumers. Under these circumstances, an alternative method of disease control for Kinnow mandarin without the use of synthetic chemicals is urgently needed. Some environmentally friendly plant extracts have been shown to have great potential as an alternative to synthetic fungicides. Recently, the antimicrobial activity of some higher plant products that are biodegradable and safe to human health has attracted the attention of microbiologists in the control of plant disease, but the actual use of these products for the control of postharvest pathogens of fruits generally, and for citrus pathogens is, however, still limited. Among the safer alternatives to synthetics, use of plant products has attracted researchers for the management of diseases of several fruits. The major purpose of our research was to extend the marketable period of ‘Kinnow’ mandarin through approaches such as using botanicals to control or inhibit the pathogens causing postharvest diseases in Kinnow mandarin, as the fruits are susceptible to postharvest diseases such as green mold and blue mold caused by P. digitatum and P. italicum, respectively, which reduce its availability for a longer time in the market.

Authors Elsa Díaz-Montes, Roberto Castro-Muñoz

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand, food preservation , suitability of the used processes and generation of environmentally friendly, preservation protocols deals with the use of edible films and coatings, main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products, different materials have been employed as packaging materials, such as paper, cardboard, metal, glass, plastic, this traditional preservation method is the one that produces large quantities of urban solid wastes, renewable raw materials have been deeply explored in recent years at aiming to minimize pollution problems through alternative biodegradable packaging, protect the product while their production, recycling, and degradation are relatively easy, friendly polymeric materials needed to avoid environmental waste, state-of-the-art of the use of edible films and coatings in different foods, paying special attention to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products, Food Packaging and its Role in Food Preservation, maintain most of the physicochemical, functional, and organoleptic characteristics of the food, packaging must not interact with the product and protect it from external damage of chemical, physical, and biological type, Chemical damage includes exposure to gases, moisture and light; physical damage refers to any damage caused by any shock or vibration; and biological damage is caused by the action of pathogens, insects, animals, or the senescence of the food itself, An edible film or coating is any material with a thickness of less than 0.3 mm , which is formed from a combination of biopolymers and different additives dispersed in aqueous media, edible film is previously made and then adhered to the product, edible films and coatings can present, protection against UV light, transport of solutes (e.g., salts, additives, and pigments), water vapor, organic vapors (e.g., aromas and solvents), and gases (e.g., oxygen, carbon dioxide, nitrogen, and ethylene) between food and the atmosphere, barrier against mechanical damage (e.g., dents or cuts) , increase the shelf-life of the product, bioactive components (e.g., antioxidants),antimicrobial effect against bacterial reproduction and fungal contamination (e.g., silver nanoparticles), healthy microorganisms (e.g., probiotics) that confer benefits to the consumer; and biodegradable natural materials, edible films and coatings are often evaluated for their mechanical properties, such as elasticity modulus (EM), elongation at break (E), and tensile strength (TS), which refer to their elasticity and rigidity, and the force necessary to break them, further, they display similar mass transfer phenomena (i.e., permeation, adsorption, and diffusion), which is related to the transport of solutes between food and the atmosphere, structures of biopolymeric matrices, biopolymers and additives in the production of edible films and coatings, function in edible films and coatings, polysaccharides, starch, cellulose, pectin, gums, chitosan, agar, aloe vera gel, alginate, dextran, properties, thickeners, gellants, emulsifiers, stabilizers, coating, form the base structure of a solid polymer matrix, additives plasticizers, glycerol, aloe, resins, viscosity, resistance, flexibility, decrease the intermolecular force and the melting temperature in the mixture, modify the viscosity and the rheological properties, Aloe

Authors Ignasius Radix A. P. Jati * , Erni Setijawaty, Adrianus Rulianto Utomo and Laurensia Maria Y. D. Darmoatmodjo

polysaccharide components in Aloe vera gel can be used as ingredients for edible films or coatings, edible film can also be applied to fresh fruits and vegetables using the coating principle, tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating, the effect of an edible coating made from Aloe vera on tomatoes’ physical, chemical, and organoleptic properties during storage, application of Aloe vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss, coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes, in organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred, coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved, Aloe vera is a Liliaceae family plant, A. vera gel consist of carbohydrates, monosaccharides comprising mainly glucomannan and small amounts of arabinan and galactan, and polysaccharides such as D-glucose, D-mannose, arabinose, galactose, and xylose other active chemical components contained in Aloe vera are vitamins, minerals, lignin, saponins, salicylic acid, and amino acids, which could act as antimicrobials and antioxidants, The presence of polysaccharide components in A. vera gel can be used as an ingredient for edible films or coatings. Polysaccharide components can provide hardness, density, quality, viscosity, adhesiveness, and gelling ability [6]. An edible film or coating is a thin layer made of hydrocolloids (proteins, polysaccharides, and alginates), lipids (fatty acids, glycerol, and wax), and emulsifiers that function as coatings of or packaging for food products and at the same time can be directly consumed, edible film and coating can also carry preservative agents, flavoring agents, and colorants to extend the shelf life, enhance the flavor, and improve the appearance of food and food products, some food products that often found using edible packaging are candy, chocolate, sausage, dried fruit, and bakery products, ensure food security status, edible coating can extend the shelf life of fresh fruits and vegetables because it decreases the contact with oxygen, as well as the respiration rate, and generally affects the metabolism of fruits and vegetables, thereby preventing the spoilage of fruit, the presence of an edible coating also inhibits the transpiration of water vapor from the commodity to the environment, reducing the risk of wilting and weight loss and minimizing the vulnerability to insects or other animals, known as postharvest losses, different materials and formulation make different applications , aloe with or blended starch, soy protein isolate, carboxymethyl cellulose, alginate, chitosan, agar, chlorine, ascorbic acid as an antioxidant, pectin, and essential oil coatings, for strawberries, blueberries, apples, and several types of cut fruit, Tomato, as a climacteric fruit, is susceptible to postharvest damage, the skin and flesh of the fruit are soft, increasing the risk of physical damage due to friction and impact. Wounds on the surface of the fruit skin will trigger damage due to the increase in respiration rate and the growth of microbes, thus accelerating spoilage [16]. Proper storage for tomatoes at 10 “C could extend the shelf life by 14 days. Meanwhile, tomatoes which are stored at room temperature (25 ” C) undergo a rapid quality decrease on the fifth day of storage.

Authors Hanaa S. Hassan,Mervat EL-Hefny,Ibrahim M. Ghoneim,Mina S. R. Abd El-Lahot,Mohammad Akrami,Asma A. Al-Huqail,Hayssam M. Ali andDoaa Y. Abd-Elkader

Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 “C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as ?-citral (neral) (40.10%) ?-citral (geranial) (30.71%), ?-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale. Strawberry has tremendous prospects for commercial use, e.g., for the extraction of natural color with great potential for diverse value-added processed products. However, the physiological characteristics of strawberry fruits deteriorate easily, as their softening reduces their postharvest shelf life during cold storage. Recently, methods of ozone, electrolyzed water, modified/controlled atmospheric packaging, natural compounds, antifungal edible coatings, and biocontrol agents have emerged as safe alternatives and efficient preservation methods in the fresh produce industry. Edible coatings are made up of natural polymers, such as carbohydrates, proteins, waxes, and their composites, that separate fruits from the surrounding atmosphere. Coatings with edible films and essential oils (EOs) can also help to maintain the postharvest quality of fruits by reducing transpiration and respiration. They also protect fruits and vegetables from deterioration by reducing the microbial growth and enhancing the textural quality. Aloe vera (Aloe barbadensis Miller). A. vera gel is rich in soluble sugars and polysaccharides but has low properties of hydrophobic and lipid levels with gas barrier efficacy, making it an ideal edible coating material. Moreover, A. vera gel coatings act as a barrier to moisture and O2, reducing the respiration rate, thereby preventing anaerobic conditions and conserving fruit quality. As a coating material, A. vera gel maintains the texture, color, and shelf life of fruits and vegetables. It is edible, invisible, odorless, and does not affect the quality of the fruit and vegetables, moreover, it is safe for human health and ecofriendly. Furthermore, it reduces respiration rate, moisture loss, softening of tissues, oxidative browning, and proliferation of microorganisms in fruits, such as strawberry, cherry laurel fruit, and grapes. Using A. vera gel dip coating reduced weight loss, changes in the physicochemical parameters, and decay, extending the shelf life of figs and litchi fruits. lemongrass (Cymbopogon citratus), one of the important medicinal herbs, belonging to family Poaceae, is known to have strong antimicrobial and insecticidal properties. It shows a strong fungicidal effect against microorganisms in fruit juices. Lemongrass EOs are composed of terpenes and phenylpropenes compounds. In addition, they contain other chemical groups like ketones, alcohols, esters, aldehyde, and flavonoid compounds. The major components of Lemongrass EOs are nerol, ?-citral, citronellal, ?-citral, geraniol, terpinolene, myrcene, geranyl acetate, terpinol, and methylheptenone . Mixtures of A. vera gel and EOs are widely studied as edible coatings for fresh-cut and whole fruit. A. vera gel and lemongrass EO enhance the postharvest quality, bioactive constituents, and shelf life of strawberry fruit.

Authors M. S. Aboryia, Sherif Fathy El-Gioushy, Rokayya Sami, Huda A O Al-Jumayi

Peach is a climacteric fruit characterized by a rapid maturation, high respiration level, weight loss, breakdown of texture, and interior browning, synergistic influence of coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% , applying coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl2) at 3% on physical and chemical features , reduced the ion leakage (IL), malondialdehyde (MDA), and lessened weight loss, fruit quality features such as firmness, total acidity (TA), total soluble solids (TSS), and skin color chroma (c*), hue angle (h) were also maintained. Furthermore, this combination was raised of phenolic content, antioxidant capacity (DPPH), antioxidant enzyme activity such as catalase (CAT), peroxidase (POD), and quench the generation of H2O2 and O2-,, It could be concluded that dipping peach fruits in AVG at 30% blended with CH at 1.5% retained the biological features of peach fruit at considerable levels during cold storing, Aloe vera gel is one of the favorable bio-preservation that has elevated potential to be utilized for most fresh fruits and vegetables. Aloe vera gel is a plant-based natural coating with an acceptable antimicrobial possibility, Aloe vera gel forms a colorless gel, The utilization of Aloe Vera Gel (AVG) in the post-harvest of vegetables and fruits has significantly increased recently.

Authors Mitelut,, A.C.; Popa, E.E.; Dr?ghici, M.C.; Popescu, P.A.; Popa, V.I.; Bujor, O.-C.; Ion, V.A.; Popa, M.E.

Edible coatings can be applied through different techniques, like dipping, spraying, or coating, to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and ap-plied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored, different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

Authors Yong, Y.Y., Noranizan Mohd Adzahan, Faridah Abas, Dae-Ok Kim.Kyung Hee Unive

Pineapple (Ananas comosus) regards as one of the major fruit crops. alongside papaya, pomelo, banana, watermelon, jackfruit, and mango. MD2 pineapple is currently the most popular choice for fresh consumption. the MD2 pineapple has a uniform bright gold colour, a sweeter taste, higher vitamin C content, lower fibre, and lower acidity. It is also smaller in size but has thinner skin compared to other pineapple cultivars. Besides, MD2 pineapple has a longer shelf life that enables it to better retain its quality over long-distance shipping. The demand for convenient ready-to-eat food raises the market for fresh-cut fruits. However, the quality and safety of these fresh-cut fruits are still an issue of concern as consumers demand fresh-cut fruits that are high in nutritional value with no chemical preservatives and extended shelf life. The destruction of surface cells during fruit peeling and cutting provides a larger cut surface for microbial growth compared to the whole fruit, resulting in a shorter shelf life. The wounding of fruit tissues during processing also promotes the loss of nutritional content and enhances metabolic activities in the fresh-cut fruit, which, in turn, lead to the degradation in flavour, texture, and colour of the fruit, and later enzymatic browning, a condition that leads to quality deterioration where the fresh-cut pineapple starts to brown and soften. Edible coatings are thin layers of edible materials that are considered to have great potential to improve the safety and quality of food, as they provide the food with a selective barrier that protects it against external environmental conditions such as moisture, oxygen, and carbon dioxide. The edible coating is widely used in fruit storage to prevent the fruit from undergoing physical and mechanical damage, microbial spoilage, and loss of quality during the postharvest period, thus increasing its shelf life. Alginate is one of the most used edible coatings, as it is easily prepared and is commonly available in the market. Previous studies have shown that alginate-based edible coatings are able to prevent loss of moisture and firmness, control the fruit’s respiratory rate, improve textural properties, and act as a carrier for bioactive components that improve the quality of fresh-cut fruit such as pineapple, apple, cantaloupe, and mango. Aloe vera is a tropical and subtropical plant that is widely known for its medicinal properties. Recently, Aloe vera gel gaining much interest as a potential functional ingredient in the edible coating due to its translucency, environmentally friendly and tasteless properties. Besides, Aloe vera gel is rich in antimicrobial and antifungal compounds that inhibit the growth of microorganisms to prevent foodborne disease and extend the shelf life of postharvest fruits. Furthermore, it consists of essential oil that is used to enhance the visual appearance of fruits. Aloe vera gel-based edible coating can also control maturation development, delay oxidation, and reduce microorganism proliferation in kiwifruit slices, plum and orange. However, most of these fruits are not fresh-cut and no specific data has been reported on the effect of alginate and Aloe vera gel-based edible coating on fresh-cut MD2 pineapple. Hence, this study was carried out to evaluate and compare the effect of alginate and Aloe vera gel-based edible coating on the storage quality (physicochemical and microbiological properties) of fresh-cut MD2 pineapple.

Authors Radi, E. Firouzi, H. Akhavan, S. Amiri,

In order to preserve freshness and to control spoilage and pathogenic bacteria growth, it is recommended to use edible coatings on fresh-cut fruit to extend their shelf life. For this purpose, natural polysaccharides, proteins, and antioxidants are used as raw materials for edible coatings and films. Edible coatings can also be used as carriers of antimicrobials, antioxidants, anti-browning, flavoring, and coloring agents that improve the nutritional, sensorial, and microbiological properties of fresh-cut fruit. A dip treatment of fresh-cut fruit in organic acids (such as citric acid and ascorbic acids) and calcium salts as an alternative to sulphites were used to prevent enzymatic browning after fruits peeling and/or cutting. Also, calcium treatments can maintain or improve the tissue firmness and crispness. In this regards, edible coatings containing Aloe vera and green tea extracts are well documented in the literature. Aloe vera gel and gelatin have been used as edible coatings in fruit storage technology . The barrier properties of Aloe gel coatings towards respiratory gases, as well as its antimicrobial functions in coated fruit and fresh-cut fruit are reported. Besides, gelatin coatings show good barrier characteristics against oxygen and aroma transfers at low and intermediate relative humidity. However, gelatin has poor barrier properties against water vapour transfer due to its hydrophilic nature. In recent years, the Aloe vera gel has been used as an edible coating for sweet cherries, mangoes, apples, papayas, fresh-cut kiwifruit, and fresh-cut orange. Besides, the effect of Aloe vera coating, containing anti-browning solution, on apples slices has been published in literature. Furthermore, tea (Camellia sinensis), is a good source of polyphenolic compounds, which have strong antioxidant properties. The high antioxidant capacity and overall antimicrobial activity of green tea have been attributed to catechins and their oxidized condensation products. Coating with gelatin incorporated with green tea extract successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut orange during cold storage. Such properties made us use green tea as our coating alternative. The aim of the present study was to investigate the combined effects of edible coatings containing gelatin, calcium chloride, ascorbic acid, and citric acid as well as various concentrations of Aloe vera and green tea extracts on physicochemical and microbial characteristics of fresh-cut apples during storage.

Author Kofi Owusu-Akyaw Oduro

Aloe,Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products, the perishable nature of fruits and vegetables makes their shelf life limited, respiration rate, ethylene production, and transpiration, edible coatings seem to extend the shelf life of products, type of packaging is made from various natural resources like polysaccharides, protein and lipid materials, moisture barriers, oxygen scavengers, ethylene scavengers, antimicrobial properties, methods of application of the edible coating on the food materials include dipping, spraying, brushing, layer by layer among others, there have been several verifications of the positive impact of edible coatings/films on pome fruits, citrus fruits, stone fruits, tropical and exotic fruits, berries, melon, and tomatoes. Postharvest losses which result in the degradation of quantity and quality of the fruits after harvest constitute a serious challenge, fresh food products are susceptible to dehydration, mechanical injury, environmental stress, pathological breakdown, and enzymatic attacks which lead to some nutritional, functional, and sensorial losses and production of off-flavor and also posing a level of threat in terms of possessing a level of toxicity, reduction of the edible quality of the food products due to biochemical changes, physiological aging and microbial infections during storage and transportation, gas composition greatly affects the shelf life of the products, an extension of the supply time of fruits and vegetables besides preserving their quality would have economic profits, fruits are either climacteric or un-climacteric. The latter cannot ripen once removed from the plant but the former can ripen after being picked and produce more ethylene which makes them more susceptible to spoilage, and inhibit the rate of deterioration of these fruits, there is a need to alter the gaseous environment or control it, for instance making use of packaging materials with low water vapor and oxygen permeability to reduce respiration but not a too low oxygenated environment which can lead to anaerobic respiration which can also produce off-flavors, an edible coating which can control and inhibit the deteriorative changes as well as increasing the shelf life of the products. Edible coating/films are a good candidate to help solve the cases of postharvest losses since it has mechanical, thermal, antimicrobial, and even antioxidant properties, Edible coating or films are biopolymers, that provide a barrier against moisture, gases, and solute movement, the edible coating is liquid form while the former usually forms a thin layer around the food product, significant decrease in weight loss and ripening rate, lower microbial growth and lower mass loss, Edible coatings/films helps to improve the appearance of horticultural produce by giving shine, hiding scars, suppressing decay and physiological disorder developments, edible coatings can be generally classified into three main groups; protein-based edible coatings, polysaccharide-based coatings and lipid-based coatings, active or functional compounds; antioxidants, antimicrobials, nutrients, vitamins, anti-browning agents, enzymes and probiotics that could be applied into coating matrix to help preserving products quality, dipping technique is by immersing the fresh food produce into the coating solution to allow complete wetting of the surface of the food material, Layer by layer method is based on alternate deposition of oppositely charged polyelectrolytes that result in a more effective control of the coating properties and functionality, Vacuum impregnation technique, food material is subjected to atmospheric restoration while it remains immersed in the coating solution under atmospheric pressure, Spraying method is more suitable for less viscous coating solutions which can be sprayed at high pressure, surface area of the liquid coating increase through the formation of droplets and distribution over the fruit surface, Benefits of edible coatings/films, moisture barrier, oxygen scavengers, ethylene scavenger, antimicrobial properties, anti-browning and antioxidant properties, texture modifiers for inhibition of physical damages, nutraceuticals for preservation of nutritional quality, improved shelf life, delayed loss of firmness and weight, less changes in colour, pH and Brix value, controlled rate of respiration, weight loss retention, delay in ripening index, firmness and weight loss retention, reduce the respiration rate, antimicrobial, prevention of fungal infection, some examples used in fresh fruits Guava, Mango, Tomatoes, Avocado, Barhi date, Strawberries, Apple, Citrus, Berries, Melon , pitaya , soursop , pineapple , papaya, banana, longan

Authors Sahar Seyedzade Hashemi1, Nasim Khorshidian* and Mehrdad Mohammadi*

addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films were dependent on the nature of prebiotic compounds, Probiotics are extensively incorporated into functional food products such as dairy, cereal, meat, fruits and vegetable-based products, which exhibit health benefits and techno-functional properties. It has been revealed that the presence of non-digestible carbohydrates or prebiotics can improve the stability and viability of probiotics in food products and the gastrointestinal tract in addition to their beneficial effects on human health. The combination of probiotics and prebiotics is known as synbiotic, in which the prebiotic component enhances the probiotics’ growth and survival, A unique approach can be inserting probiotics in a plasticized thin layer of a natural polymer called edible film, Biopolymer packaging is an eco-friendly system that prevents food deterioration and enhances its quality by protecting against gases and moisture, Also, due to the antimicrobial capacity of probiotic bacteria, they may be employed as an alternative strategy to control pathogenic microorganisms . To enhance probiotics viability, prebiotic compounds have been incorporated into film-forming solutions. It has been declared that prebiotics remarkably boosted the probiotic viability during storage and in simulated gastrointestinal conditions. It has also been reported that symbiotic edible films and coatings positively influenced the microbial and physicochemical quality of the food product, Probiotics are live microorganisms which exhibit health advantages to the host at a specific concentration. Most of the microorganisms currently used as probiotics belong to species of the genera Lactobacillus and Bifidobacterium, but several other genera such as Enterococcus, Pediococcus, Bacillus, Streptococcus, Lactococcus, Bacteroides, Akkermansia, Propionibacterium and Saccharomyces are also considered probiotics. The microorganisms must meet some criteria to be categorized as probiotic such as antimicrobial activity against pathogenic bacteria, resistance to gastric and bile acid, adherence to mucus or human epithelial cells, and ability to alleviate pathogen adhesion to surfaces and bile salt hydrolase activity. Probiotics are generally recognized as safe (GRAS) and provide diverse health benefits, including modulation of the immune system, balancing the intestinal microflora, reduction of cholesterol level and lactose intolerance, production of bioactive compounds (bacteriocins, short-chain fatty acids, B-vitamins, vitamin K2 and enzymes), increasing the bioavailability of nutrients, protection against pathogenic bacteria and different diseases. The main mechanisms involved in beneficial health effects of probiotics include antagonistic effects via generation of antimicrobial substances, competition with pathogens for nutrients and binding sites, immunomodulatory effects and prevention of toxin production by bacteria, Prebiotics are non-digestible carbohydrates that promote the growth of some special microorganisms in the gut. Some sources of prebiotics include fruits and vegetables, soybean, grains, artichoke, chicory and yacon roots. The most common prebiotics are fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and trans-galacto-oligosaccharides. Nowadays, polyunsaturated fatty acids and polyphenols are also considered prebiotics because they are selectively used by the host microbiome and have presented potential health benefits (41). Prebiotics help the absorption of minerals, preserve the integrity of the intestinal epithelial layer, increase resistance against pathogenic colonization and decrease the risk of large intestine cancer). The design of prebiotic food not only improves the probiotic viability, but also targets the production of value-added foods. The word “symbiotic” describes a product consisting of probiotics and prebiotics and implies synergism. This term should be applied to products in which the prebiotic compounds selectively enhance the viability of probiotics. The synergistic combination of prebiotics with probiotics beneficially influences the host by improving the survival and administration of live microbial dietary supplements in the GI tract. It is pointed out that symbiotic has greater health-promoting properties than probiotics and prebiotics individually, Food packaging provides a hindrance against deterioration, dehydration, loss of flavor, appearance and nutritional value during handling, storage, and transportation of foods, applying edible and biodegradable packaging systems (film/coating) as sustainable food packaging is a topic of considerable attraction (48). The materials used in preparation of edible packaging are renewable, recyclable, easily degradable and require minimal or no need of disposal, Edible packaging is described as a film or coating made of food-grade materials and is applied for enrobing different food products to improve their quality and prolong the shelf life, although the terms “film” and “coating” are used interchangeably, they indicate different concepts. Films are usually used as a thin layer of cover or wrap, whereas coatings are directly formed on the product’s surface. Edible films and coatings should provide enough mechanical strength to keep the integrity of the products and reduce moisture loss while selectively permitting for controlled exchange of essential gases, such as carbon dioxide, oxygen, and ethylene, which are involved in respiration processes to keep the quality of products. Edible packaging has received several applications since it has the benefits of being consumed together with the food and do not require to be removed. Edible films and coatings can delay the deterioration of highly perishable foods and elevate their quality. The application of edible coatings in fruits can reduce postharvest loss, thus keeping humidity, providing brightness, controlling postharvest pathogens and decreasing respiration and transpiration rates, It has been reported that edible coating restricted lipid oxidation and microbial spoilage of meat, poultry, and seafood. In the case of dairy products, edible packaging control the ripening process, prevent mass transfer and improve the product’s shelf life . Two methods are used to prepare edible films, including wet and dry processes known as solvent casting and extrusion process, respectively. In the casting method, the solubility of biopolymers and additives is an essential factor, while in the extrusion technique, thermoplastic properties, phase transition, glass transition, and gelatinization should be considered. Production of edible films through the casting method involves three steps: dissolving polymers in a proper solvent (ethanol or water), spreading the solution on the mold, and drying the casted solution with an oven, microwave, or vacuum drier. This method is inexpensive without specific equipment requirements and produces more homogenous films due to the better interaction of molecules. Also, it uses low temperature that decreases the possibility of detrimental structural changes. However, long drying time, denaturation of proteins because of using solvents, limited forms of prepared films, production of films with different characteristics and commercialization challenges are the main disadvantages of casting method. In the extrusion method used at the commercial scale, a mixture of biopolymer and additive is fed to the extruder in which mixing, and heating occur and an extruded film is formed. Edible coatings are prepared through dipping, spraying, fluidized-bed processing and panning method. The dipping method mainly used for fruits and vegetables comprises immersion of food product into polymer solution followed by evaporation of solvent and formation of a thin layer on the product’s surface. In the spraying method, which is the most common method, the coating solution in the form of small droplets is sprayed on the surface of the food product. The main disadvantage of this method is the impossibility of spraying polymer solutions with high viscosity. The panning method is putting the food product in a rotating pan and the coating solution is sprayed on the surface. The solvent is evaporated by circulated air and the dried coating is formed on the product’s surface. The fluidized-bed method is used to form thin layers of coatings on small dry food particles and the coating solution is sprayed on the surface of products through nozzles that help to flow the smaller size food with the sprayed solution. The recent studies focusing on the extension of probiotic viability have proved that using symbiotic edible packaging is a promising way to provide enough viable organisms during storage of the foods and through digestion conditions.

Authors Hatice Birtane, Asli Beyler-Çi?il

main concern with protecting fruits and vegetables from bacterial infection and growth is ensuring product quality and safety, Hydroxyethyl cellulose, with –OH in the natural cellulose molecule substituted by a hydroxyethyl group, has been widely used in oil exploitation, coating, medicine, food and polymerization process, nontoxic and low-cost, edible films containing different proportions of aloe vera and hydroxyl ethyl cellulose, structural and antibacterial properties of the obtained edible films, Edible films are generally prepared from proteins, polysaccharides, lipids and their combinations with some additional food grade additives, Various natural polysaccharides such as cellulose, chitosan, starch, pectin, alginate, gums, agar, dextran are widely used as edible films due to their performance in extending the shelf life of different food products, edible film, when applied to a solid food surface, represents an edible primary packaging due to its direct contact with the food surface, developing active food packaging using new compounds derived from various herbal plants that can offer more functionality than just providing barrier and mechanical strength, aloe has carbohydrates, proteins, fiber, soluble sugars, vitamins, minerals, amino acids, organic acids, and phenolic compounds, it also contains a variety of bioactive substances, aloe vera success in prolonging the shelf life of numerous perishable food goods, it has attracted a lot of attention as an edible film, aloe vera gel films are a great example of natural and active packaging because of their barrier qualities as well as their antioxidant and antibacterial potential, antimicrobial activity of Aloe vera containing coatings, aloe vera were tested against Gram-positive pathogenic bacteria like S. aureus and Gram-negative pathogenic bacteria like E. coli., It was discovered that all edible films that had been made had inhibitory effects on S. aureus and E. coli, aloe vera’s inherent structure is what gives edible films containing the plant its antibacterial properties, both bacterial species’ antibacterial qualities improved as aloe vera concentration increased, aloe vera is covalently bound to the surface of hydroxylethyl cellulose, Aloe Vera, Aloe, Aloe Barbadensis Miller

Authors Yora Faramitha, Fitria Febriyanti, Tiana Fitrilia, Firda Dimawarnita

Red chili pepper (Capsicum annuum L.) is a high demand horticultural commodity but is vulnerable to quality deterioration. Postharvest losses of red chilies are strongly related to the metabolic activities and high-water content of harvested chilies. After harvesting, red chilies undergo both respiration and withering processes that cause the shelf life of chilies to be relatively short. Besides, red chilies are vulnerable to spoilage by fungi and bacteria that cause postharvest shrinkage during storage. Colletotrichum capsici is a fungus commonly found in chilies. For those reasons, postharvest treatments are needed to preserve and prolong the shelf life of red chilies. One of the promising preservation techniques to prolong the shelf-life of perishable agricultural products is edible coating application. Compared to cold storage technology, the edible coating requires a zero-energy cooling system. The edible coating applied on fruit surface serve as a semipermeable barrier to minimize water loss and respiration and prevent microbial and fungus infection. Chilies are sensitive to chilling injuries due to low-temperature storage (< 7"C), application of edible coating can be a safe and affordable preserving alternative to maintain the quality attributes of red chilies. The sources of edible coating material vary, including polysaccharides, lipids, proteins, or resins. The well-known edible coating source is chitosan, which a type of polysaccharides. Chitosan has excellent properties, mainly has high antimicrobial activity and biocompatibility, and is non-toxic. Besides, the chitosan-based edible coating forms a semipermeable film that limits water losses and the transpiration process, extending fruits storability. Some recent studies reported the application of chitosan on blueberries, strawberries, and chilies. Another coating material with exceptional barrier properties is Aloe vera gel, which is biologically safe, has antimicrobial action, and delays the deterioration of fruits and vegetables. In this last decade, some applications of A. vera gel-based coating were on fresh cut kiwi fruit, strawberry, fresh-cut papaya. The combination of more than one edible coating source gained more interest to improve edible coatings' effectiveness and stability. Coating from the combination of chitosan and gelatin on red bell peppers could significantly reduce the microbial decay incidence compared to gelatin-based coating treatment, enhance the fruit firmness, and improve the shelf-life during storage. Edible coating from chitosan-A. vera liquid fraction could inhibit the microbial growth up to 50% and extend the life span of blueberries for approximately five days. These previous studies imply that combining two or more coating sources could improve the physicochemical properties of fruits better than a single source. To our knowledge, the application of A. vera gel and chitosan combination as an edible coating on red chilies has not been studied before. Therefore, this present work was intended to evaluate the effect of chitosan and A. vera based coating formulations on quality attributes of red chilies after 15 days of storage at room temperature and choose the recommended chitosan-A. vera formulation to preserve the quality of red chilies.

Authors Serrano, M., Castillo, S., Valero, D., Valverde, J., Guille, F., & Mart, D.

Tomato (Solanum lycopersicum Mill) has been known as a nutritious fruit for a long time but its antioxidant properties that demonstrate health benefits including alleviation of chronic and cardiovascular diseases are more pronounced in last decades. The fruit contains numerous bioactive compounds with antioxidant properties, which attributed to carotenoids, total phenolics (TP), and ascorbic acid. It also has been shown that the antioxidant potential of tomato varies among pulp, skin, and seed of fruits and its ripening stages. Maintaining fruit quality in terms of appearance, flavor, and nutritive value is crucial. Modified atmosphere packaging (MAP) has shown as an effective way in quality maintenance of fresh produce by decreasing weight loss and delayed respiration, but it seems that traditional (passive) MAP is not able to ensure the quality and safety issues to fulfill consumer demand. Passive MAP increases the humidity inside the package, and, therefore, enhances the risk of microbial growth, while addition of antioxidants to gelatin-calcium carbonate composite films (active MAP) facilitated the conformational changes of the secondary structure and functional group of gelatin in films which improved radical scavenging capacities of composite films. Alternaria alternata, Rhizopus stolonifera, and Botrytis cinerea are considered the most important pathogens of deterioration in tomato. Different treatments such as ozone cyclic exposure, ultraviolet-B (UV-B) irradiation, and incorporation of methyl jasmonate with MAP were used to maintain postharvest quality and enhancing antioxidant capacity in tomato; however, due to global concern about environment and human health, more convenient treatments need to be developed. Recently, it has been shown that the edible coating of cherry tomatoes, hydroxypropyl methylcellulose-beeswax formulated with antifungal food additives, reduced the Alternaria black spot and maintained post-harvest quality during cold storage. Incorporation of natural compounds such as aloe gel, essential oils (EOs) into package with natural-base compound to protect packaged fruits from microbial spoilage, and, therefore, extending the shelf life of produce has overcome the extensive uses of chemicals and irradiation. The efficiency of eugenol, thymol, and menthol in combination with MAP was reported in controlling microbial spoilage of table grape berry and sweet cherry. Besides reducing the occurrence of decay, the overall fruit quality of table grape and sweet cherry were preserved during post-harvest period in those fruit that treated by EOs. Also many EOs of medicinal and aromatic plants have been confirmed to possess the antioxidant potential, which may play an important role in neutralizing free radicals, quenching singlet oxygen, or decomposing hazardous peroxides. The antimicrobial effect of aloe gel as an edible coating has recommended in many studies in fruits. Also it has been found that microbial populations were significantly reduced in aloe-treated sweet cherries than untreated fruits. Therefore, the purpose of this study was to determine the incorporation of eugenol, thymol and aloe gel into MAP in retaining bioactive components and reducing decay potential of fruit during storage under modified atmosphere condition.

Authors Adetunji C. O., Fawole O.B , Afolayan S.S, OlaleyeO.O. Adetunji J.B.

Lime (Citrus aurantiifolia) is typically a round, green, citrus fruit that contains acidic juice vesicles. It is rich in vitamin C (35% of the daily value per 100 g serving) and contains citric acid at almost twice the level of grapefruit juice and about five times higher than that in orange juice. Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes After harvest, lime fruit turns yellow and later brown, and this is associated with loss of freshness and shelf life. This can occur within 7–10 days from harvest. Extending fruit shelf life is imperative to reduce postharvest losses, minimize supply and price volatility, and increase profits at the farmgate and downstream markets. Several techniques are available to extend fruit shelf life, but techniques that pose no hazard to people and the environment are highly desirable and are gaining more emphasis in the global drive towards sustainable development. Among safe and environment friendly postharvest techniques for horticultural produce is the use of edible coatings. Aloe vera gel (AVG) coating is an edible coating technique that has received a lot of research interest as can be seen from several reviews on its use on fruits, vegetables, and fresh-cut products Aloe vera contains 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins phenylpyrone and phenol derivatives; and phytosterols. As an edible coating, AVG provides a thin film on the fruit surface which acts as a barrier against atmospheric gases and moisture, thereby reducing respiration and transpiration (water loss) and delaying postharvest deterioration of produce. AVG also inhibits fruit decay due to its antimicrobial properties. Usual responses of AVG-coated fruits include reduced loss of weight, firmness, sensory and visual qualities, ascorbic acid and titratable acidity, slowed increase in total soluble solids (TSS), reduced decay and extension of shelf life. However, effective treatment and storage conditions vary: in apple, 10–20% AVG as a 5 min dip prior to cold storage; in grapes, 20% AVG as a 5 min dip before storage at 0″C or 30″C for the ‘Thompson Seedless’ variety , 67% AVG as a 5 min dip before storage at 4″C, 85±5% RH for the ‘Askari’ variety, 5–10% AVG as a 2–3 second dip before storage at 15″C for an Indian variety, and 25% AVG spray before cold storage at 0″C±1, 90–95% RH for the ‘Flame Seedless’ red variety; in jujube fruit, 33–50% AVG (v/v) before cold storage at 4″C ; in mango, 100% AVG as a 3 min dip before ambient storage for the ‘Keitt’ variety and 50–75% AVG as a 25 min dip before storage at ambient temperature (15–22″C) or at 13″C for the ‘Ngowe’ variety; in papaya, 1.5% AVG as a 5 min dip before ambient storage for the ‘Shahi’ (BARI Papaya-1) variety and 50% AVG as a 15 min dip before ambient storage (30 ± 3″C, 42–55% RH) for an unspecified variety; and in pomegranate, 100% AVG before ambient storage. Similar responses were obtained in vegetables: in tomato, 100% AVG for the ‘Ruchi 618’ variety at the breaker stage, 100% AVG as a 2 min dip for ‘Roma’ and ‘UTC’ varieties at the fully ripe stage, and 2% AVG as a 2 min dip in mature green fruits (unspecified variety) ; in the bell pepper var. ‘Yolo Wonder’, 4–6% AVG as a 5 min dip before cold storage at 8 ± 1″C, 90–95% RH; and in cucumber, 100% AVG. From these reports, there are wide differences in the effective AVG dose and treatment duration. In general, lower doses of AVG (? 25%) are effective preservatives for thin skinned produce such as grapes, nectarines, raspberries, tomatoes and sweet cherries; moderate doses (25–50%) are effective for medium-skinned products such as peppers and mangoes; and high doses (? 50%) are required for thick-skinned fresh products such as pineapples, plums and pistachios. The incorporation of ascorbic acid, glycerol or chitosan usually improves the preservative characteristics of the coatings. In citrus, studies showed that AVG coating enhanced fruit quality and shelf life despite differences in treatment conditions. In oranges (Citrus sinensis), for example, AVG (100%) coating reduced losses in weight, firmness and total soluble solids and extended shelf life during ambient storage (27 ± 2″C, 50–60% RH) used different treatment conditions and showed that oranges treated with 30% AVG coating had lower weight loss, higher firmness, soluble solids content, titratable acidity and vitamin C content, better sensory qualities, particularly juiciness, and longer shelf life than uncoated fruit during cold storage (4 ± 1″C, 80 ± 5% RH). In mandarin (Citrus reticulata L.), 60% AVG reduced losses in weight, titratable acidity, juice content and vitamin C content and slowed the increase in soluble solids content during storage at 5″C, 85% RH relative to that without coating. To our knowledge, no study has been done on the use of AVG coating in lime fruit, particularly in Thailand. Therefore, this study explored the use of AVG coating in enhancing the quality and shelf life of lime.

Authors Dang, K. T., Singh, Z., & Swinny, E. E.

The effects of different edible coatings on mango fruit ripening and ripe fruit quality parameters including color, firmness, soluble solids concentrations, total acidity, ascorbic acid, total carotenoids, fatty acids, and aroma volatiles were investigated. Hard mature green mango (Mangifera indica L. cv. Kensigton Pride) fruits were coated with aqueous mango carnauba (1:1 v/v), Semperfresh (0.6%), Aloe vera gel (1:1, v/v), or A. vera gel (100%). Untreated fruit served as the control. Following the coating, fruits were allowed to dry at room temperature and packed in soft-board trays to ripen at 21 ± 1 “C and 55.2 ± 11.1% relative humidity until the eating soft stage. Mango carnauba was effective in retarding fruit ripening, retaining fruit firmness, and improving fruit quality attributes including levels of fatty acids and aroma volatiles. Semperfresh and A. vera gel (1:1 or 100%) slightly delayed fruit ripening but reduced fruit aroma volatile development. A. vera gel coating did not exceed the commercial mango carnauba and Semperfresh in retarding fruit ripening and improving aroma volatile biosynthesis. Mangifera indica, L. Carnauba,Aloe vera , Semperfresh, fatty acids, carotenoids ,aroma , volátiles

Authors Rehman, M. A., Asi, M. R., Hameed, A., and Bourquin, L. D.

Guava is an important climacteric fruit in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits, AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

Authors S.K. Sonawane, J.S. Gokhale, M.Z. Mulla, V.R. Kandu, S. Patil.

Aloe vera gel has excellent functional and nutritional properties and its incorporation into food can increase its functional and nutritional value of the food, Viscoelasticity, application of aloe vera in food fortification with the effect on nutritional and functional quality of products and effect of different processing techniques on the rheological properties of aloe vera which is a critical parameter during its food application, aloe vera Barbadensis miller, aloe vera inner gel, aloe vera gel , aloe vera gel decolorized, aloe vera 200 x , aloe vera 200:1, Improvement in the bioavailability of vitamins when co-administered with aloe vera, Rheological properties of aloe, enhance functional properties and shelf stability with aloe vera gel, sugars/polysaccharide, Viscoelastic properties control the texture of foods/food ingredients specifically those which show both elastic as well as viscous behavior, Polysaccharide solutions seems like a viscoelastic substance which can illustrate liquid and solid characteristics at the same time, structural configuration of the acemannan polymer or the potential interaction between acemannan and cell wall polysaccharides (e.g., pectic substances), Researchers have explored the application of aloe vera juice in different food products such as bakery, confectionary, beverages and dairy where it can act as a bio-preservative as well as improves the quality parameters of food products. Aloe vera has also been used as a food supplement, Aloe Vera

Authors K. Monzón-Ortega, M. Salvador-Figueroa, D. Gálvez-López, R. Rosas-Quijano, I. Ovando-Medina, A. Vázquez-Ovando,

Authors K. Monzón-Ortega, M. Salvador-Figueroa, D. Gálvez-López, R. Rosas-Quijano, I. Ovando-Medina, A. Vázquez-Ovando

Authors R.K. Dhall,

Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modi?ed atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible ?lms must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, ?rmness loss, ethanol fermentation, decay ratio and weight loss of edible ?lmcoated fruits need to be monitored. The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. Also includes incorporation of antimicrobials, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Vegetables and fruits are highly perishable as they contain80–90% water by weight. If they are left without cuticle, the water quickly begins to evaporate, resulting in poor product shelf life. Major losses in quality and quantity of fresh fruits and vegetables occur between harvest and consumption. When the fruit is harvested, there is a change of the gaseous balance between the consumption of oxygen and the production of car-bon dioxide. In this new condition, the cells are not renewed, and the gas transfer rates increase, causing a metabolic loss and taking the fruit to a gradual maturation and eventual senescence. The gas transfer rate depends upon internal and external factors. The internal factors include the species, cultivar, and growth state, while the external factors include the atmospheric composition (O2,CO2, and ethylene ratios), the temperature, and other stress factors , In addition, contamination of the fruit ?esh can occur from the skin, increasing the fruit spoilage leading biochemical deteriorations such as browning, off-?avor development, and texture breakdown, decreasing the fruit quality and the risk to consumer due to pathogenic micro-organisms presence. Different types of Salmonella as well as E.coli O157:H7 have been implicated in food borne outbreaks by consumption of cantaloupe, honeydew, and watermelon. The optimum extension of the postharvest life of food products is critically dependent upon three factors:(1) reduction in desiccation, (2) reduction in the physiological process of maturation and senescence, and (3) reduction in the onset and rate of microbial growth. Several techniques like controlled atmosphere storage and modi?ed atmosphere storage have been used for preserving fruits by reducing their quality changes and quantity losses during storage. Edible coatings on fresh fruits and vegetables can provide an alternative to modi?ed atmosphere storage by reducing quality changes and quantity losses through modi?cation and control of the internal atmosphere of the individual fruit or vegetable. Edible coatings may contribute to extend the shelf life of fresh fruits and vegetables by reducing moisture and solute migration, gas exchange, respiration, and oxidative. reaction rates as well as by reducing or even suppressing physiological disorders. Edible coatings have a high potential to carry active ingredients such as ant browning agents, colorants, ?avors, nutrients, spices, and antimicrobial compounds that can extend product shelf life and reduce the risk of pathogen growth on food surface, Moreover, another important advantage of edible coating is the reduction of synthetic packaging waste because these coatings are composed of biodegradable raw material. Edible coatings are thin layers of edible material applied to the product surface in addition to or as a replacement for natural protective waxy coatings and to provide a barrier to moisture, oxygen, and solute movement for the food, re applied directly on the food surface by dipping, spraying, or brushing to create a modi?ed atmosphere. Edible and biodegradable coatings must meet several special functional requirements, for example, moisture barrier, solute or gas barrier, water/lipid solubility, color and appearance, mechanical characteristics, nontoxicity, etc. The effect of coatings on fruits and vegetables depends greatly on temperature, alkalinity, thickness and type of coating, and the variety and condition of fruit and vegetable. The functional characteristics required for the coating depend on the product matrix (low to high moisture content) and deterioration process to which the product is subjected. Fruits and vegetables continue to respire even after harvest and use up all the oxygen with in the produce, which is not replaced as quickly as by edible coating and produces carbon dioxide, which accumulates within the produce because it can-not escape as easily through coating. Eventually the fruit and vegetable will shift to partial anaerobic respiration that requires less oxygen (1–3%). With less oxygen, the production of ethylene (which accelerates ripening process) is disrupted, and physiological loss of water is minimized. Thus, fruits and vegetables remain ?rm, fresh, and nutritious for longer periods, and their shelf life almost doubles. The natural barrier on fruit and vegetable, and the type and amount of coating will influence the extent to which the internal atmosphere (oxygen and carbon dioxide) are modi?ed and the level of reduction in weight loss. The properties of edible coating depend primarily on molecular structure rather than molecular size and chemical constitution. Speci?c requirements for edible ?lms and coatings are: The coating should be water-resistant so that it remains intact and covers a product adequately, when applied, it should not deplete oxygen or build up excessive carbon dioxide. A minimum of 1–3% oxygen is required around a commodity to avoid a shift from aerobic to anaerobic respiration. It should reduce water vapor permeability. It should improve appearance, maintain structural integrity, improve mechanical handling properties, carry active agents (antioxidants, vitamins, etc.) and retain volatile ?avor compounds. It should melt above 40?C without decomposition. It should be easily emulsi?able, non-sticky, or should not be tacky, and have ef?cient drying performance. It should never interfere with the quality of fresh fruit or vegetable and not impart undesirable order. It should have low viscosity and be economical. It should be translucent to opaque but not like glass and capable to tolerate slight pressure. Fruits and vegetables that are coated include Fruits: Apple, kinnow, grapefruit, passion fruit, avocado, orange, lime, peach, and lemon. Vegetables: Cucumber, bell pepper, melons, tomato. Fresh-cut products are highly perishable, the main reason being the removal of skin (the natural protective layer) from their surface area and the physical stress they undergo while peeling, cutting, slicing, shredding, trimming, coring, etc. Fresh-cut fruits and vegetables on which coating is used commercially include Fruits: Fresh-cut apples, fresh-cut pear, and fresh-cut peach. Vegetables: Minimally processed carrot, fresh-cut lettuce, fresh-cut cabbage, minimally processed onion, fresh-cut potato, fresh-cut tomato slices, fresh-cut muskmelon, and cantaloupe

Authors Vargas, M., Pastov, C., Chirau, A., Clements, M.C., Julian, D. and Gunzales, M. C.

suppress moisture loss and preserves the sensory quality of fruits and vegetables. It also helps to make the product more attractive by providing a shiny texture to the waxed surfaces of the fruit, fruits and vegetables have a short shelf life and are highly susceptible to physiological and biochemical damage, development of edible coating and films made of naturally occurring biopolymers that have proven to be environmentally and user-friendly materials, edible coatings can be fabricated using several natural polymers, for example polysaccharides, which include aloe, starch, alginate, dextrose, chitosan, cellulose, and pectin, polymers also act as carriers for functional components, antimicrobials, antioxidants and anti-browning agents, vitamin E, spices, and food stabilizers that can be incorporated into edible coatings, main responsibility of the distributor is to preserve the sensory qualities and freshness of the food, deterioration of food production increases to a notable level during storage and transportation, Edible films serve as a conveyance for delivering active components, flavors, drugs, and nutraceuticals, active components are trapped in the biopolymer matrix and remain stable until reaching the consumer’s table, edible films are fabricated from biopolymers using wet and dry processes, edible coatings are generally prepared from the substance pertaining to film-forming properties, raw material for formulating the edible coating must be able to be dispersed and dissolved in the desired solvent, plasticizers, antimicrobial agents, flavor-enhancing substances, vitamins, colors, and spices can also be incorporated, edible coating to increase the mechanical strength, Water acts as a natural plasticizer for edible coatings and films. Glycerol, sorbitol, fatty acids, sucrose, polyethylene glycol (PEG), propylene glycol (PG), and monoglycerides are good options to provide flexibility and plasticizers, polysaccharides are widely used for the fabrication of edible coatings and films to enhance the shelf life and quality retention of food products. They are proven to possess good oxygen barrier properties but are hydrophilic in nature; edible coatings derived from polysaccharides lack satisfactory moisture barrier properties, Polysaccharide-based edible coatings are colorless and constitute less caloric content and in addition to that can be used to extend the shelf life of food products such as fruits, vegetables, and meat, Edible coatings resulting from polysaccharides include cellulose and its derivatives, such as methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, methyl ethyl cellulose, carboxyl methylcellulose, starches (derived from different sources), dextrin, pectin derivatives, pullulan, alginate, chitin, and chitosan-based edible coatings, gums – Arabic gum, guar gum, xanthan gum, carrageenan, and agar, Edible coatings are used as the vehicle for the incorporation of bioactive compounds such as antioxidants, probiotics, antimicrobials, and EOs for the improvement of food quality and the creation of functional foods, Incorporation of N-acetylcysteine and glutathione into edible coatings was found to be effective in preventing browning reactions in fresh-cut pears for a period of 2 weeks without any textural damage, Aloe

Authors J. Hamman,

many of the health benefits associated with Aloe vera have been attributed to the polysaccharides contained in the gel, biological activities include promotion of wound healing, antifungal activity, hypoglycemic or antidiabetic effects anti-inflammatory, anticancer, immunomodulatory and gastroprotective properties, A. vera to enhance the intestinal absorption and bioavailability of co-administered compounds as well as enhancement of skin permeation, A. vera gel powder as an excipient in sustained release pharmaceutical dosage forms, aloe vera has diverse biological activities such as wound healing, enhancement of the reticuloendothelial system, stimulation of the immune system, treatment of tumors and effects on the hematopoietic system, biological activities should be assigned to a synergistic action of the compounds contained therein rather than a single chemical substance, aloe gel is source of functional foods and as an ingredient in other food products, for the production of gel-containing health drinks and beverages, cosmetic and toiletry industry, Important pharmaceutical properties that have recently been discovered for both the A. vera gel and whole leaf extract include the ability to improve the bioavailability of co-administered vitamins in human subjects, Aloe vera gel include the ability to improve the bioavailability of co-administered vitamins in human subjects, polysaccharides in A. vera gel have therapeutic properties such as immunostimulant, anti-inflammatory effects, wound healing, promotion of radiation damage repair, anti-bacterial, anti-viral, anti-fungal, anti-diabetic and anti-neoplastic activities, stimulation of hematopoiesis and anti-oxidant effects, two maloyl glucans, namely veracyl glucan B and C, were each individually evaluated for biological activities it was found that veracyl glucan B demonstrated high anti-inflammatory and anti-proliferation effects, while veracyl glucan C exhibited significant cell proliferative and anti-inflammatory activities, Anti-oxidant effects of aloe vera, Glutathione peroxidase activity, superoxide dismutase enzymes and a phenolic anti-oxidant were found to be present in A. vera gel, which may be responsible for these anti-oxidant effects. It was shown in two cell-free in vitro systems and by incubation with inflamed colorectal mucosal biopsies that A. vera gel has a dose-dependent antioxidant effect. The cell-free techniques used in this study assessed the scavenging of both superoxide and peroxyl radicals, aloe vera has Antimicrobial activities, activity of A. vera inner gel against both Gram-positive and Gram-negative bacteria has been demonstrated by several different methods, anthraquinones isolated from the exudate of A. vera have shown wide antimicrobial activity, antibacterial activity of emodin against Escherichia coli was proposed to be mediated through inhibition of solute transport in membranes, many anthraquinones have shown antiviral and/or virucidal effects on enveloped viruses, Aloe Vera

Authors Y. Hu, J. Xu, Q. Hu,

antioxidant activities were evaluated compared to BHT and alpha-tocopherol by the DPPH radical scavenging method and the linoleic acid system at 100 micrograms of soluble solids per mL of ethanol, Aloe vera contained significantly higher levels of polysaccharides and flavonoids, All the aloe extracts showed significant antioxidant activity, BHT, alpha-tocopherol, strongest radical scavenging activity of 72.19%, which is significantly higher than that of BHT at 70.52% and alpha-tocopherol at 65.20%. These data suggest that the growth stage plays a vital role in the composition and antioxidant activity of Aloe vera.

Authors M.H. Ul, M.A. Ullah, R. Anwar, K.A. Sattar, M.W. Haider, R. Riaz, et al.,

The effect of Aloe vera (ALV) coating was studied on chillies at 10 ± 1″C for 28 days. ALV gel-coated chillies showed reduced weight loss, disease incidence, red chili percentage, respiration rate, electrolyte leakage, hydrogen peroxide, and superoxide anion contents. The Aloe vera coating maintained general acceptance in terms of visual quality and marketability index with higher chlorophyll contents, ascorbic acid contents, total phenolic contents, and total antioxidants. In addition, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase activities were markedly higher in coated chillies compared to control. The biochemical attributes such as soluble solids content, acidity, sugar: acid ratio, and juice pH were non-significantly affected by Aloe vera application; however, the said attributes were comparatively higher in contrast to control. In conclusion, Aloe vera edible coating could be used as an eco-friendly approach for delaying senescence and maintaining the postharvest quality of green chillies up to 28 days.

Authors Lin, D. and Zhao, Y.

The consumer’s interest to purchase safe, nutritious, minimally processed, and healthy food has increased consumption of various fruits and vegetables. Generally, the quality of fruits depends on nutritional, microbiological and organoleptic properties, all of which are exposed to dynamic changes during harvesting, storage, and marketing. These changes are mainly due to the interactions between the fruits and its surroundings or migration among different inner components, which can result in loss of moisture and some volatile compounds, edible coatings technique is a good alternative to control some of these factors, it includes thin layers of edible materials formed directly onto the surface of the food that can be eaten as part of the whole product. Although edible coatings have been used for centuries to prevent moisture migration or to create a shiny surface for esthetic purposes; recently, there is considerable interest and more research on this application, driven to minimize the environmental impact of non-biodegradable materials and the increasing demand for minimally-processed foods, edible coatings are made from various materials, such as polysaccharides (starch, cellulose, pectin, alginate), proteins (gelatin, casein, albumins), and lipids (beeswax, fatty acids). Usually, mixtures of these materials are used to take advantage of each constituent. Polysaccharides and proteins based edible coatings could form cohesive molecular networks by strong interactions between molecules, which provide good mechanical properties and barrier to gases, O2 and CO2, however; generally, these are polar polymers, resulting in a matrix with low cohesion and high water vapor permeability. Different alternatives have been used to improve this property, including the addition of hydrophobic compounds as lipids, modifying the polymer network and addition of nanocomposites, New matrices have been evaluated for coating fruit and minimally processed products; for instance, aloe vera mucilage has important biological, antimicrobial and antiviral properties. Aloe vera coatings have shown the capacity of reducing moisture loss, respiration rates, growth of microorganisms and oxidative browning in various fruits, such as strawberries, papaya and mango, applying aloe vera coating on minimally processed mango (Tommy Atkins) has shown outstanding results, increasing shelf-life up to three days, likewise, in Kiwi it has proved more efficient than other coating-forming matrices (alginate and chitosan), maintaining the sensory attributes, especially texture, the coating process involves a humectation (wettability) of the fruit coated by the suspension, a possible penetration of the suspension into the fruit, followed by a possible adhesion between the suspension and the fruit. Wettability stage is important, because it is a measure of compatibility between the suspension and the fruit; it affects the coating’s time and film thickness on the food surface, in order to develop and to apply edible coatings in fresh and minimally-processed fruits is very important to evaluate the physical properties of suspensions (density, viscosity and surface tension), because the mechanical, thermal, optical and barrier properties of the coatings are directly related to their microstructure developed. To evaluate the efficacy and quality of edible coatings, different parameters of the storage-coated fruits can be determined, such as water loss, respiration rate, texture, color, concentration of microorganisms, total acidity and content of soluble solids, these parameters should not affect flavor and surface appearance must be attractive in order to improve consumer acceptance, Edible coatings can be applied using various techniques such as dipping, panning, fluidized-bed coating and spraying. Spray coating is one of the most common methods applied to coat fruits at industrial levels, it has many advantages, such as control of thickness, uniform coating, no pollution and controlled temperature of the coating solution; furthermore, automation is facilitated in continuous processes , However, other methods of coatings used at industrial level should be examined, such as electro-sprays, micro-sprays and atomic layer deposition, Finally; even though the great potential of fruit coatings, the progress of industrial applications is relatively limited. One of the factors limiting the development and implementation of this technology is the high number of variables that determine its effectiveness, which will have to be considered when selecting edible coating formulation. Additionally, edible coatings are developed and formulated for specific needs applied on food, which may limit their versatility and implementation in the industry.

Authors Arowora, K.A.1, Williams J.O1,Adetunji, C.O.1, Fawole, O.B.2,Afolayan,S.S.1, Olaleye, O.O.1,Adetunji, J.B.3 and Ogundele, B.A.

The importance of good postharvest practices in minimizing postharvest losses cannot be overemphasized. Appropriate preharvest, harvesting and postharvest chain will result in superior quality produce. The sweet orange (Citrus cinensis) is the most commonly grown fruit tree in the whole world. It is made up of soft texture, and the edible materials are very important in human diet since they contain essential vitamins. Edible surface coatings such as waxes are often applied to improve the cosmetic features of fruits and vegetables. These coatings commonly contain ingredients such as polyethylene, carnauba or candelilla, all of which reduce water vapour loss and provide a vehicle for fungicides. Waxing and coating improves shelf life, slows down ripening, retards water loss, reduces decay and enhances visual quality. It has been estimated that 25% to 80% of harvested fresh fruits are lost due to spoilage. There has been increasing interest in the use of A. vera gel in the food industry as a functional ingredient. Aloe vera based edible coatings have been shown to prevent loss of moisture and firmness, control respiration rate and maturation development. oxidative browning and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and recterones. In addition to the traditional role of edible coatings as a barrier to water loss and delaying fruit senescence, the new generation coatings are being designed for incorporation and/or for controlled release of antioxidants, nutraceuticals, chemical additives, and natural antimicrobial agents. It has also been reported that the Aloe vera extracts possessed antimicrobial activity against bacterial pathogens from gram positive and gram negative.

Authors Anjumol Kidangayil Salia, b, Aiswarya Payyapilly Ravib, Shabna Pazhavoorkonath Shamsudeenc, Sneha Sabu Mathewb, Blessy Josephb, Abhimanyu Tharayilb, Raji Vijayammac, Hanna J. Mariab, d, Petr Spatenkaa, Nandakumar Kalarikkalc and Sabu Thomasb

Innovative post-harvest technologies are in demand to meet the requirements of farmers and agricultural industries to ensure global food security and to avoid food wastage, Edible coatings that can prevent food spoilage and/or enhance shelf life have taken on increasing importance, Aloe vera, known for its antioxidant and antimicrobial properties, has been proposed as an active ingredient that can be incorporated into the biodegradable film, nanocomposite films by solvent casting, transparent films , Aloe vera was confirmed in various spectroscopic studies, which clearly show reduction in light transmittance for the nanocomposite films containing Aloe vera. The contact angle study showed an increase in hydrophobicity initially. Maximum tensile strength was obtained with 0.25 ml of Aloe vera, the potential use of nanocomposite solution as edible films was demonstrated in green chillies, which showed lower weight loss after 3 days when compared with uncoated chillies. In the first phase of this study, chitosan/nanocellulose nanocomposites enriched with Aloe vera have been proposed as a potential edible food coating material, bio based antibacterial coatings, Edible films or coatings based on natural polymers or biopolymers cause no environmental issues, as they are biocompatible and obtained from agricultural and animal products like proteins, gums, lipids, etc.,these improve the quality of food by limiting the migration of moisture, lipids, flavors /aromas, and colors between food components, carrying active ingredients (e. g., antioxidants, antimicrobials, flavour), and improving the mechanical integrity or handling characteristics, Chitosan based films were produced by blending with biopolymers such as polysaccharides or proteins, by adopting solution-casting, layer-by- layer, extrusion, and other techniques, Nanocellulose has gained increasing interest for a wide range of applications in different fields of engineering due to its renewability, anisotropic nature, excellent mechanical properties, good biocompatibility, tailorable surface chemistry, and interesting optical properties, It is a natural nanoscale product, and it also possesses characteristics like special morphology and geometrical dimensions, crystallinity, high specific surface area, rheological properties, liquid crystalline behavior, alignment and orientation, mechanical reinforcement, barrier properties, surface chemical reactivity, biocompatibility, biodegradability, lack of toxicity, etc., Aloe vera extract is tasteless, odorless, and colorless, and, therefore, it can be used in edible coating as an additive, Aloe vera based coating was used for enhancement of storage life and quality maintenance of papaya fruits due to its antifungal activity, aloe vera Inner gel extract of Aloe vera was shown to be effective against Gram positive and Gram negative bacteria, Aloe vera gel was an effective coating material for peach fruits during cold storage period. The coating was effective against weight loss and colour change, Strawberries coated with banana starch-chitosan and Aloe vera gel showed decreased decay rates under commercial refrigerated conditions and shelf life was found to increase up to 15 days. Innovative post-harvest technologies are in demand to meet the requirements of farmers and agricultural industries to ensure global food security and to avoid food wastage, Edible coatings that can prevent food spoilage and/or enhance shelf life have taken on increasing importance, Aloe vera, known for its antioxidant and antimicrobial properties, has been proposed as an active ingredient that can be incorporated into the biodegradable film, nanocomposite films by solvent casting, transparent films , Aloe vera was confirmed in various spectroscopic studies, which clearly show reduction in light transmittance for the nanocomposite films containing Aloe vera. The contact angle study showed an increase in hydrophobicity initially. Maximum tensile strength was obtained with 0.25 ml of Aloe vera, the potential use of nanocomposite solution as edible films was demonstrated in green chillies, which showed lower weight loss after 3 days when compared with uncoated chillies. In the first phase of this study, chitosan/nanocellulose nanocomposites enriched with Aloe vera have been proposed as a potential edible food coating material, bio based antibacterial coatings, Edible films or coatings based on natural polymers or biopolymers cause no environmental issues, as they are biocompatible and obtained from agricultural and animal products like proteins, gums, lipids, etc.,these improve the quality of food by limiting the migration of moisture, lipids, flavors /aromas, and colors between food components, carrying active ingredients (e. g., antioxidants, antimicrobials, flavour), and improving the mechanical integrity or handling characteristics, Chitosan based films were produced by blending with biopolymers such as polysaccharides or proteins, by adopting solution-casting, layer-by- layer, extrusion, and other techniques, Nanocellulose has gained increasing interest for a wide range of applications in different fields of engineering due to its renewability, anisotropic nature, excellent mechanical properties, good biocompatibility, tailorable surface chemistry, and interesting optical properties, It is a natural nanoscale product, and it also possesses characteristics like special morphology and geometrical dimensions, crystallinity, high specific surface area, rheological properties, liquid crystalline behavior, alignment and orientation, mechanical reinforcement, barrier properties, surface chemical reactivity, biocompatibility, biodegradability, lack of toxicity, etc., Aloe vera extract is tasteless, odorless, and colorless, and, therefore, it can be used in edible coating as an additive, Aloe vera based coating was used for enhancement of storage life and quality maintenance of papaya fruits due to its antifungal activity, aloe vera Inner gel extract of Aloe vera was shown to be effective against Gram positive and Gram negative bacteria, Aloe vera gel was an effective coating material for peach fruits during cold storage period. The coating was effective against weight loss and colour change, Strawberries coated with banana starch-chitosan and Aloe vera gel showed decreased decay rates under commercial refrigerated conditions and shelf life was found to increase up to 15 days. Innovative post-harvest technologies are in demand to meet the requirements of farmers and agricultural industries to ensure global food security and to avoid food wastage, Edible coatings that can prevent food spoilage and/or enhance shelf life have taken on increasing importance, Aloe vera, known for its antioxidant and antimicrobial properties, has been proposed as an active ingredient that can be incorporated into the biodegradable film, nanocomposite films by solvent casting, transparent films , Aloe vera was confirmed in various spectroscopic studies, which clearly show reduction in light transmittance for the nanocomposite films containing Aloe vera. The contact angle study showed an increase in hydrophobicity initially. Maximum tensile strength was obtained with 0.25 ml of Aloe vera, the potential use of nanocomposite solution as edible films was demonstrated in green chillies, which showed lower weight loss after 3 days when compared with uncoated chillies. In the first phase of this study, chitosan/nanocellulose nanocomposites enriched with Aloe vera have been proposed as a potential edible food coating material, bio based antibacterial coatings, Edible films or coatings based on natural polymers or biopolymers cause no environmental issues, as they are biocompatible and obtained from agricultural and animal products like proteins, gums, lipids, etc.,these improve the quality of food by limiting the migration of moisture, lipids, flavors /aromas, and colors between food components, carrying active ingredients (e. g., antioxidants, antimicrobials, flavour), and improving the mechanical integrity or handling characteristics, Chitosan based films were produced by blending with biopolymers such as polysaccharides or proteins, by adopting solution-casting, layer-by- layer, extrusion, and other techniques, Nanocellulose has gained increasing interest for a wide range of applications in different fields of engineering due to its renewability, anisotropic nature, excellent mechanical properties, good biocompatibility, tailorable surface chemistry, and interesting optical properties, It is a natural nanoscale product, and it also possesses characteristics like special morphology and geometrical dimensions, crystallinity, high specific surface area, rheological properties, liquid crystalline behavior, alignment and orientation, mechanical reinforcement, barrier properties, surface chemical reactivity, biocompatibility, biodegradability, lack of toxicity, etc., Aloe vera extract is tasteless, odorless, and colorless, and, therefore, it can be used in edible coating as an additive, Aloe vera based coating was used for enhancement of storage life and quality maintenance of papaya fruits due to its antifungal activity, aloe vera Inner gel extract of Aloe vera was shown to be effective against Gram positive and Gram negative bacteria, Aloe vera gel was an effective coating material for peach fruits during cold storage period. The coating was effective against weight loss and colour change, Strawberries coated with banana starch-chitosan and Aloe vera gel showed decreased decay rates under commercial refrigerated conditions and shelf life was found to increase up to 15 days.

Authors Shah, S.; Hashmi, M.S.

Mango is an extremely perishable fruit with a short postharvest time, and a considerable proportion of harvested mangoes become spoiled due to the postharvest decay in mango-producing areas of the world. The current study was designed to evaluate the effects of chitosan on the storage life of mango. Mango samples were coated with 750, 1000, and 1500 ppm chitosan solution, before storing them in the open or zip-bags under ambient and refrigeration conditions for different storage periods. Changes in different physical and chemical parameters were recorded to evaluate the treatments’ effectiveness in extending fruit shelf-life and sustaining postharvest quality of mangoes. The results showed that chitosan coating was able to reduce weight loss up to 65% in comparison to the uncoated control. Total mold and bacterial counts were also significantly lower in postharvest mangos when they were coated with chitosan compared to the uncoated samples. In addition, different fruit quality attributes, such as vitamin C content, titratable acidity, sugar content, ash, and protein content were also retained to a considerable extent by the chitosan coatings. Chitosan, a naturally occurring alkaline polysaccharide, is a biodegradable macromolecule, originated from the deacetylation of nontoxic and bio-functional chitin. Chitosan is one of the well-studied biopolymers, and it has a wide range of application prospects in agricultural production due to its inherent antimicrobial activity, low cost, abundant availability, nontoxicity, good film-forming properties, and biocompatibility. The strong inherent antimicrobial and antifungal properties of chitosan make it effective against fruit decay through the improvement of shelf-life and by inhibiting microbial infestation. Exogenous chitosan treatment decreases the transpiration and loss of firmness, increases the antioxidant capacity, and improves the overall quality of the harvested fruit. By modulating the physiological metabolism of fruits, chitosan treatments are able to preserve the freshness for a longer period of time. Previously, chitosan-based coatings, alone or incorporated with active agents, were successfully used in different fruits, such as guava, green tomato, plum, strawberry, mango, and kiwi, to extend their storage life. In many countries, packaging has been introduced in farms to minimize quality breakdown of postharvest fruits, and this is one of the most frequently adopted postharvest practices. Packaging helps to modify the atmosphere during storage and transportation of fruits and vegetables, which helps to maintain them in utilized volumes, protect them from hazards and allowing for easy handling, Aloe Vera

Authors Ali, S., Anjum, M. A., Nawaz, A., Naz, S., Hussain, S., Ejaz, S., et al.

Lotus root is an aquatic rhizome vegetable. The fresh-cut slices of lotus roots are prone to post-cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of Ascorbic Acid and Aloe vera gel-based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices and fresh-cut produce in general. combined application of Ascorbic Acid and Aloe vera gel coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, Ascorbic Acid and Aloe vera gel combined treatment reduced superoxide anion ( O 2 – · ) and hydrogen peroxide (H2 O2 ) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher Ascorbic Acid content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of Ascorbic Acid and Aloe vera coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices

Authors M.U. Hasan, R. Riaz, A.U. Malik, A.S. Khan, R. Anwar, R.N.U. Rehman, S. Ali,

Postharvest losses of fruits are a serious problem because of rapid deterioration during handling, transport, and storage, Use of edible coatings over fruits is used to improve their quality and self-life, Aloe Vera gel as an edible coating material for fruits and vegetables driven by its antifungal activity, Aloe Vera gel based edible coating have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning and reduce microorganism proliferation in fruits such as Oranges, grapes, sweet cherries, and Papaya, for example In case of Papaya, the Aloe vera coated fruits survived the storage period of 15 days at low temperature whereas all the uncoated controls decayed within 10 days, is better for coated fruits, Grapes, it was found that the storability could be extended up to 35 days at 1 “C. Oranges have also been used for study and it was found that Aloe Vera coating in oranges resulted in a decrease in weight loss, an increase in titrability of acids and higher TSS, use of postharvest chemical treatments leading to the enhancement of shelf life of fruits, post-harvest losses of fruits are serious problem because of rapid deterioration during handling, transport, and storage, the losses of quality are based on weight loss, color changes, accelerated softening and rachis browning, and high incidence of berry decay, which lead to a reduction of shelf life, edible Coatings for increasing the shelf life of fruits and vegetables (without refrigeration), Importance of Aloe Vera for edible coating, Aloe vera gel is used as an antibacterial, antifungal, and anti-inflammatory gel, recently, the use of Aloe Vera gel as an edible coating has been reported to prolong the shelf life and delay senescence in sweet cherry and table grapes, Aloe Vera. gel-based edible coatings have been shown to prevent moisture loss and softening decrease, control respiration and senescence rate, delay oxidative browning and reduce microorganism proliferation in fruits such as sweet cherries, table grapes, nectarines and papaya, Siahe Mashhad sweet cherry fruit, Berry softening, berry drop, stem browning, and its desiccation, and also by fungal decay shorten Postharvest life of table grapes and thus reduce the market value, postharvest treatment of grape berries by salicylic acid and Aloe Vera gel and has potential for increasing storage life of table grapes and maintaining their quality, Fruit marketability, total phenolics content, vitamin C, catalase enzyme activity, decay index, weight loss were evaluated after 15 and 30 days. Treatment of fruit with 5 and 10?molL-1 nitric oxide and 33% Aloe vera gel significantly maintained fruit quality during 30 days of cold storage, in the case of Oranges, the following parameters were carried out during the course of storage: Total soluble solids, titratable acidity, weight loss, firmness, pH, vitamin C and sugar/ acid ratio. The final value for firmness for coated oranges was found to be 1781.25 + 118.30N, while that of uncoated oranges was 1531.25 + 185.53N. The pH was gradually increasing during the course of storage in the two treatments, whereas vitamin C was found to be decreasing in storage. The total soluble solid for coated oranges was 9.79+ 1.14% while that of uncoated oranges was found to be 9.34 + 0.06% at the end of storage. There was a linear decrease in titratable acidity during storage. It was found that the value obtained for coated oranges was higher than that of uncoated oranges which were obtained to be 1.14 + 0.07 at the end of storage. Converse to this was obtained for % weight losses in the two treatments. The weight loss for coated oranges was 29.20+ 0.55%, while that of uncoated oranges was 53.30+ 1.17% at the end of storage. A linear increase was observed in the sugar/acid ratio in the two treatments during storage with a higher value being recorded for uncoated oranges as 8.90 + 0.87, while a lower value was gotten for coated oranges as 7.43+ 0.34%. In the case of Papaya, the Aloe vera-coated fruits survived the storage period of 15 days at low temperatures whereas all the uncoated controls decayed within 10 days, freshly harvested papaya fruits were coated with Aloe gel/AG (50%), papaya leaf extract/PLE incorporated Aloe gel (1:1) and 2.5% chitosan. The coated and uncoated ed (control) fruits were stored at 30±3″C for 15 d. Physical (PLW, fruit size), chemical (pH, titratable acidity, and TSS), and sensory characteristics (color, taste & firmness); fruit disease index (FDI), and marketability were analyzed at regular intervals during the storage period. The coated fruits survived the storage period of 15 d, whereas, all the uncoated controls decayed within 10 d, coatings can be divided into proteins, lipids, and polysaccharides, alone or in combination. They act as barriers to moisture and oxygen during processing, handling, and storage and do not solely retard food deterioration but also enhance its safety due to their natural biocide activity or the incorporation of antimicrobial compounds. Edible coatings, apart from acting as a gas barrier, may serve to improve food safety by inhibition or delay of the growth of microorganisms, giving a further step to the concept of active packaging.

Authors Eur. Kittur, F.S.; Saroja, N.; Tharanathan, R.N.

The effects of four different composite coating formulations based on polysaccharides on maintaining quality and an extended shelf-life of banana and mango at 27±2 “C were investigated and compared with commercial Waxol-coated and uncoated fruits. The formulations consisted of modified starch, cellulose, and chitosan, blended with a suitable lipid component and a wet-ting agent. Quality parameters measured included firmness, total soluble solids, and titratable acidity. Physio-logical parameters measured were CO2evolved and weight loss due to respiration and transpiration. The polysaccharide-based coatings displayed retarded colour development, lower acidity and greater firmness values compared to Waxol and control. CO2evolution and losing weight were also reduced significantly. The data were also subjected to PCA, to differentiate the characteristics of the five types of films. Chitosan-based coatings were much superior in prolonging the shelf-life and quality of banana and mango of time. The predominant methods used to preserve fresh fruits during handling and subsequent marketing include controlled atmosphere and modified atmosphere packaging (MAP) techniques in conjunction with refrigerated storage. MAP reduces respiration due to the change in the concentration of O2and CO2in the fruit surroundings, and delays senescence. Though economical, MAPis more difficult to implement because of rather complicated interactions between the product and the packaging material. Also, polymeric films with a wide range of permeability characteristics are rather limited in number. Another limitation involved is environmental concern about using plastic materials. A recent approach has been the use of a coating that is edible and semipermeable to CO2and O2, edible coating mixture composed of sucrose fatty acid ester (SFE) and sodium carboxymethylcellulose (TAL-Prolong) would produce, after application, a semipermeable modified atmosphere within fresh fruits. SFEs have been tested extensively on banana; changes in the internal concentrations of CO2, O2and ethylene, and delay of ripening have been noted. Delayed ripening was also reported in pears and apples coated with Nutri-Save (N,O-carboxymethyl chitosan) reported increases in firmness and titratable acidity with reduced CO2production in straw-berries after treatment with chitosan. Encouraging results were also obtained when Nutri-Save was applied to tomato, pepper, squash, cauliflower, sprouts and broccoli, however, reported that neither Nu-tri-Save nor Semperfresh (an improved form of TAL-Prolong) was effective in extending the post-harvest shelf-life of bell pepper or long green pepper stored at 21 “C. reported that a post-harvest application of TAL-Prolong delayed ripening in banana; however, the colour and texture were inferior com-pared to the control. Such contrasting results were attributed to differences in maturity of the fruit and cultivar and permeability of the coatings per se. The objectives of this study were to optimize and evaluate edible coat

Authors D. Bajer, K. Janczak, K. Bajer,

Active, bio-friendly and natural-based materials are one of the innovative concepts in the field of research on packaging materials. Development of systems involving the employment of completely biodegradable polymers and natural bioactive components is currently a major challenge for plastic processing plants and packaging manufacturers. Due to its antimicrobial components, such an active packaging material can be an effective way to protect food or other perishable products (e.g. cosmetics) against accelerated biodegradation caused by activity of microorganisms which colonize the product surface. The possibility of reduction in the use of preservatives directly in the material, which undoubtedly increases the final product safety by protecting consumers against developing skin and food allergies, is an additional advantage of such packaging. However, current trends must take into account not only biodegradability, but also the oxidative resistance of such materials. The combined use of natural raw materials, i.e. antioxidants, anti-microbial agents incorporated into the biopolymer matrix constituting a base could contribute to an increase in their application efficiency. Currently, obtaining naturally originating materials resistant to photo- and biodegradation, simultaneously characterized by the desired mechanical strength, capabilities and constant processing parameters, transparency and physico-chemical properties (e.g. hydrophobicity, permeability to steam and gases, solubility, wettability, adhesion, cohesion etc.) constitutes a huge challenge to researches. Starch, a natural polysaccharide, is one of the most commonly occurring biopolymers. As a raw material of differentiated botanical origins, a reserve material in most plants, it has become a basic nutrient for mammals. Although the chemical structure of starch is commonly known, its origin and source are responsible for a large variety of its chemical composition (amylose to amylopectin ratio), (poly)dispersity, granules shape and size, as well as its molecular order and average molecular weight. Both, starch and its chemically and physically modified products, could find their applications in many sectors of industry (e.g. food, cosmetics, paper, and textile) and, more recently, as raw materials for biodegradable packaging production due to their availability, low acquisition costs and biodegradation. Despite many advantages, starch remains a difficult processing material owing to its cold-water insolubility, susceptibility to retrogradation, gelatinization, and high hydrophilicity. Moreover, its processing is characterized by high variability and instability and does not give reproducible results, which directly results from the botanical origin of starch or climatic conditions of plants growth. Starch-based films are brittle and not resistant to water activity, which directly limits the possibility of its industrial use. Thus, a suitable physico-chemical modification of native starch is aimed at modifying its properties according to industrial requirements and applicability. It concerns improving the starch processing methods, but it is also intended to obtain a material preventing biocompatible or antimicrobial properties. For this purpose, chitosan with its good gel- and film-forming abilities, anti-microbial and anti- oxidative properties as well as biodegradability seems to be a good modifier and a valuable material which has gained scientific attention. Its functional properties have been widely reported in literature in recent years. Moreover, it is safe and non-toxic; thus, there are no contraindications to its use in for food packaging production. Furthermore, as expected, chitosan can improve the mechanical properties of starch films which could strongly affect the possibility of its use on a large scale. Due to its higher hydrophobicity, if compared with that of starch, chitosan reduces water vapor transport and consequently increases resistance to moisture in starch/chitosan blends. A possibility to bond chemically with bioactive particles owing to the presence of reactive carbonyl and/or hydroxyl groups is an important advantage of such biopolymers. Thus, anti-bacterial properties of starch-/chitosan-based films could be intensified with biocompatible Aloe vera (AV) gel incorporated into the polymer matrix. It broadens the scope of applications for such biomaterial which turn out to be effective also for therapeutic and dressing purposes. Aloe vera plant is characterized by antimicrobial activity due to the presence of antiseptic ingredients i.a. salicylic acid, cinnamonic acid, sulfur, lueol. Moreover, its components such as glycoproteins, prostaglandins, muccopolysaccharides and gamma-linoleic acid are effective against E.coli, K. pneumoniae and S. aureus, whereas its anti-oxidative potential results from phenolic and polyssaccharide components, for example mannan, acemannan, glucomannan. In addition, by acting synergistically with other substances present in Aloe vera gel, e.g. enzymes or vitamins, biopolymer (starch/chitosan) films gain many pharmacological properties which are of great interest to medicine as well as food, cosmetic and pharmaceutical industries. Plant extracts which Aloe vera gel contains are a rich source of antioxidants, e.g. flavonoids, flavanols, polyphenols, organic acids (for example citric acid), etc., which can additionally improve plasticizing properties and influence bio-based films flexibility. In addition to the afore mentioned ingredients, there are more than 75 chemically active substances in Aloe vera gel. Among them, enzymes and minerals, essential and non-essential amino acids, sterols, saponins, anthraquinones (aloin, emodin) etc., can be listed. They are a part of dry, only 0.5–1.5% solid fraction, while water is the dominant component (98.5–99.5%) of the gel. Producing dressing materials based on biopolymers with AV gel incorporated in polymer films or hydrogels are a new research challenge. They are expected to elicit wound healing acceleration protecting at the same time against microbial attack; thus, such materials are of great interest for tissue engineering, drug delivery, and wound-dressings purposes. A novel system based on Aloe vera gel blended into the chitosan matrix was explored, and a strong interaction between these two components was proved. This combination caused a decrease in water solubility and vapor permeability noticed together with an increase in Aloe gel concentration. Moreover, mechanical properties of the prepared films were improved. Additionally, antimicrobial activity against S. aureus was higher in chitosan membranes enriched with higher Aloe vera gel content.

Authors Mohammadi, L.; Ramezanian, A.; Tanaka, F.; Tanaka, F.

Peach is a climacteric fruit which sustains quick ripening after harvesting due to the high respiration rate and weight loss, texture change, and internal browning. Rapid softening of the fruit and following mold growth lead to negative impact in marketing. Several methods have been proposed in order to expand the shelf life of peach such as heat treatment, UV-B radiation, 1- methycyclopropene , modified atmosphere packing , chemical treatments , and edible coating . Recently, food industries have drawn attention to deployment of natural preservatives, as a coating, in food products with high quality, safety and environment sustainable development . Natural edible coating has been considered as a preservative for delaying senescence of fruit by preventing transpiration and respiration of fruit surface. This type of treatment not only maintains fruit quality as efficiently as modified atmosphere packing method, but also is simple and inexpensive .Aloe vera gel has been employed as a typical example of postharvest edible coating with high maintenance of postharvest qualities in several fruits such as kiwifruit slice , tomato , blueberry , strawberry, pomegranate arils , and orange . Aloe vera gel is mainly composed of polysaccharides combined with soluble sugars, proteins, vitamins, and minerals, but with very low lipid content. Lipid content plays a key role in hydrophobic barrier properties of the edible coating. A promising way to overcome the lipid deficiency in Aloe vera gel is to add essential oil to it which is rich in fatty acid. Essential oil showed a significant effect in controlling decay and extending shelf life of fresh commodities. Essential oil of basil plant with 0.64 g/100 g fatty acid seems to be a good candidate, which is being used in food industry as antimicrobial and antioxidant additive agents to the food products. Since the combination of polysaccharide and lipid enhances the efficacy of coating in hydrophobic properties, in this study we presented the effect of incorporating of basil oil to Aloe vera gel as a novel coating on postharvest quality parameters of ripening in peach, Aloe Vera

Authors Hajebi Seyed, R.; Rastegar, S.; Faramarzi, S.

Mango (Mangifera indica L.) is a tropical fruit which is climacteric and highly perishable. Consequently, it is indispensable to address postharvest management techniques by applying eco-friendly technologies to reduce crop losses. Thus, the current study was conducted to evaluate Aloe vera gel’s in?uence alone and chitosan and calcium chloride (CaCl2) on mango shelf life during the storage time at the ambient temperature (25 ± 2″C) for 21 days. The results exhibited that A. vera-chitosan coatings were able to remarkably decrease weight loss and ascorbic acid reduction throughout the storage period. Total phenol and antioxidant activity progressively diminished during the storage, and control fruits exhibited the lowest content of the phenol content and antioxidant activity during the storage. Mango is one of the most important tropical fruits that has a unique status among other fruits in terms of appearance, taste, favorable aroma, excellent bene?cial nutritional values and general eating features. In general, due to the highly perishable nature and sensitivity of mango, a good postharvest practice is required to extend Mango’s shelf life. edible coatings are promising technologies applied in quality improvement and shelf-life extension of fruits. Edible ?lms and coatings have many advantages over other postharvest treatments. They can add commercial value to fruits by enhancing their appearance, safety, quality, and act as carriers of functional ingredients, such as antioxidants, antimicrobial agents and nutraceuticals. Edible coatings prevent the exchange of gases and water vapor by forming a modi?ed atmosphere around the crop, thereby reducing the respiration rate of the fruit and preserving the quality of crops. Aloe vera gel is one of the novel edible coatings which has recently attracted many researchers. A. vera gel is clear, odorless, non-sticky having high absorbency completely healthy and environmentally friendly, with a pH of about 4.5 which can replace various fruit coverings at the postharvest stage. Approximately 96% of A. vera leaf gel is water and the remaining 4% consist of other compounds such as essential oils, amino acids, vitamins, minerals, enzymes. This polysaccharide gel act as a barrier to moisture and O2, reducing water loss and gas exchange through lenticel coating, resulting in a slow respiration rate and conserving fruit quality . The combination of A. vera with salicylic acid was more e?ective in maintaining quality and decreasing microbial load compared to the individual substances in orange fruit. In more detail, A. vera gel coatings could signi?cantly delay the ?rmness, discoloration and weight loss in fruits. Chitosan is considered as an edible coating which has high antimicrobial activity and compatibility with sub-stances such as minerals, vitamins and antimicrobial agents used for products’ shelf life. The ability of chitosan coating in reducing disease incidence of mango has been well acknowledged in many studies. Several studies reported that chitosan, either alone or in combination with other materials, was able to decrease respiration, loss of ?rmness, weight loss, and disease incidence. It is well known that calcium chloride (CaCl2) could maintain the fruit quality during storage by reducing the metabolism activities and the respiration rate. Calcium chloride (3%) combined with nano-chitosan, preserved, ascorbic acid, antioxidant activity and total anthocyanin contents of strawberries stored 15 days at 4″C . Adding edible materials to coatings improves the functional, nutritional, organoleptic and mechanical properties of coatings and can be considered as a new method to maintain products’ quality. Studies focused on the e?ect of A. vera and its compounds with calcium and chitosan on mango quality are limited and fruit.

Authors Campos, C.A.; Gerschenson, L.N.; Flores, S.K.

ilms and coatings made from biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceutical, and flavorings agents. In particular, the use of edible films and coatings containing antimicrobials has been demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. effectiveness against the target microorganism and the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings, research of hydrocolloids and antimicrobials used for developing edible films and coatings, Packaging materials protect food from surrounding challenges. Changes in industrial procedures like the introduction of combined techniques for the obtention of medium- and high-moisture food products, the research on the application of emergent stress factors like high pressures, the development of convenient food products with longer shelf life, and the changing in retailing practices and/or in way of life have promoted the development of new and/or improved packaging materials. Consumer demands for more natural foods, and also for environmental protection, edible coatings and films do not pretend to replace traditional packaging materials but to provide an additional stress factor to be applied for food preservation, also help to reduce the cost and also the amount of traditional packaging used. They can control moisture, gases, and lipid migration and can be supporters of additives and nutrients. For their formulation, there can be used polysaccharides, proteins, and lipids and they must result neutral with respect to color and flavor. An important component is the plasticizer which enhances flexibility and extensibility. Edible films are intended to lengthen shelf life and also to respond to consumer demand for even more natural products and for the lower contamination of the environment, active packaging, It is important to remark that film forming conditions and film composition affect additive migration and, as a consequence, its effectiveness.

Authors Dr Abdul Jalal, Naveed Ahmad

Postharvest periods are very challenging for the marketing of horticultural commodities that are more perishable. Fruit decay is the major postharvest constraint responsible for the negative return of horticultural commodities that is expressed by weight loss, color changes, softening, and microbial spoilage. Different postharvest techniques like waxing, chemical coating, and dip techniques are in practice to avoid the losses but due to the hazardous nature of chemicals to human health, the concept of bio preservation has been developed, replacing chemical preservation with bio preservation strategies are user friendly and has great potential if constraints in production and application techniques, bio preservative plants, Aloe vera plant has a great history for its medicinal use against a wide range of ailments and fruit preservation. It prevents loss of moisture and firmness, controls respiration rate and maturation development, delays oxidative browning, reduces microorganism proliferation, and other parameters like titratable acidity, soluble solids content, ascorbic acid content, firmness, and decay percentage also controls significantly, Biopreservation is an approach for extending the shelf life of perishable horticultural commodities against microbial decay using natural or controlled microbiota and/or antimicrobial compounds, postharvest technology, application of phytochemicals and plant-based material is safe for extending storage/shelf life of fruits and vegetables. Aloe vera gel as bio preservative is preferred for fruits and vegetable because of its colorless mucilaginous gel, Aloe vera gel has been tested for few fresh fruits by a postharvest and Aloe vera extracts suppressed/retarded postharvest quality losses in ‘Crimson Seedless’ grapes and ‘Star King’ cherries , Aloe vera extracts were reported to be useful for ‘Kensington Pride’ mangoes and ‘Artic Snow’ nectarines for retaining quality losses after harvest, edible coatings have a various favorable effect on fruits such as imparting a glossy appearance, and better colour, retarding weight loss, or prolonging storage/shelf life by preventing microbial spoilage, the concept of bio preservation is develop to decrease health problems and also provide an edible coating material which not only increase the post-harvest life of fruits and vegetables but also have positive impact on human health, applied Aloe vera gel on pineapple (Ananas comosus) for the extension of its postharvest life, Aloe vera gel application reduces fruit decay and shriveling and browning of the fruit peel, Aloe vera gel as a bio preservative to control postharvest quality losses in fruits, Aloe vera gel application treatment for controlling the postharvest losses, quality characteristics and extending shelf life of fig, treated green grape berries with Aloe vera gel to analyze its effect on the postharvest life of green grape berries, other experiment was coated green gape berries with 0, 1, 5 and 10% w/v Aloe vera gel and stored it in an air tight container for 40 days at the temperature of 15oC, grape berries noted that minimum weight loss, lesser browning, cracking, damage and fungal attack in the berries treated with 5% and 10% Aloe vera gel. The flavor factors (TSS and titratable acidity) were maximum, table grape (Vitis vinifera L. cv. Askari) treated with Aloe vera gel in combination with 2% Cacl2 and 1% citric acid at the temperature of 4oC and 85±5% relative humidity for 35 days in a cold storage. They concluded that the TSS and weight loss of table grapes were reduced with Aloe vera gel application. The ascorbic acid and titratable acidity were also retained and browning and dehydration was delayed by the application of Aloe vera gel to the fruits, Aloe vera gel has the ability to retain the quality and increase the shelf life and market value of grapes, applying Aloe vera gel on the harvested clusters of Gizel Uzum in Iran of (1:3) and (1:4) with salicylic acid of 0, 1 and 2 mmol/L concentrations and stored at the temperature of 0±0.5oC for 90 days, its observed that the phenolic contents, soluble solids and oxidants were conserved by 33% Aloe vera gel and 2 mmolL-1 salicylic acid during the storage, Aloe vera gel as an edible coating on fresh sliced kiwi fruit in four different concentrations i-e 0, 1, 5, 15% (v/v) to maintain its quality. They packed these slices after Aloe vera gel application and kept it at the temperature of 4± 1oC. The respiration rate and microbial spoilage was reduced in slices of kiwi fruit with the application of Aloe vera gel. After seven days, they observed that one logarithmic unit mesophilic load for 15 and 5% coated slices was dropped, stored Button Mushrooms at 4, 10 and 15″C for 13 days after treatment with Aloe vera gel, gum tragacanth and the combination of both. They were analyzed after 2, 4, 6, 8, 10 and 13 days of the storage for physiochemical characteristics. They observed that during cold storage the weight loss, color change and accelerated softening of Mushrooms was delayed with the application of edible coatings, peaches and plums with Aloe vera gel , keep it at the temperature of 20oC for six days. The ethylene production and postharvest quality parameters such as colour change, reduction of acidity and increase in ripening index (total soluble solids/total acidity ratio) were delayed with both treatments. Both the treatment reduced the weight loss, application of Aloe vera gel alone and with the combination of 0.5% ascorbic acids and 1% of citric acids before the storage on pomegranate arils increased its shelf life up to 12 days when stored at 3oC. All the physicochemical analysis like firmness, phenolic components and anthocyanins were maintained during storage. Moreover, there was a high score of sensory evaluations like color, texture, flavor and aroma during this period, when Aloe vera gel is applied with addition of 10 or 2% rosehip oil, it maintained the postharvest quality attributes of prunus species and cultivars, Aloe vera gel applied on peaches (‘Roma’ and ‘B-424-16’ flat type), plums (‘Red Beauty’ and ‘Songria’), nectarine (‘Garofa’) and sweet cherry (‘Brooks’) and stored these fruits at the temperature of 20oC for 6 days, analysis of fruits showed that in peaches, plums and nectarine (climacteric fruits) the respiration rate and ethylene production was reduced and the quality parameters such as weight loss, softening, color change and ripening index was delayed as compared to the control, sweet cherry (Prunus avium cv. Napoleon) with Aloe vera gel and nitric oxide by applying 0, 1, 5 and 10 ?mol L-1 nitric oxide and 25 and 33% of Aloe vera gel on the sweet cherry and stored it at the temperature of 1± 0.5″C for 30 days. Due to this treatment the fruit marketability, total phenolics content, vitamin C, catalas enzyme activity, decay index, and weight loss is effectively preserved and the postharvest life was increased with treated fruits, Aloe vera gel as an edible coating for the first time as an alternative to postharvest chemical treatment for a sweet cherry, he application of Aloe vera gel on sweet cherry extended its storability and delatyed the postharvest quality losses like increase in respiration rate, rapid weight loss, and color change, accelerated softening and ripening, stem browning and increased microbial populations in sweet cherry in cold storage, Aloe vera gel is an excellent pre harvest treatment for maintaining the postharvest quality of table grapes. First, they added different concentrations of Aloe vera gel on potato dextrose agar (PDA) for testing the inhibition of mycelium growth of two very common fungi, Penicillium digitatum and Botrytis cinerea which cause fruit decay. The mycelium growth rate of both fungi decreased with Aloe vera concentrations, but to achieve the same growth inhibition, the Aloe vera concentration was 3-fold higher for Botrytis cinerea than Penicillium digitatum, reduction of mycelium growth for Penicillium digitatum was 4 logarithmic units and 2 logarithmic units for Botrytis cinerea was 250 mmol L-1. They applied this dose of Aloe vera gel on table grapes vineyard 7 days before harvesting. The respiration rate and weight loss were reduced and ripening rates such as color and firmness were delayed in table grapes when stored for 35 days in cold storage after harvest, table grapes cv. Crimson (seedless table grapes) with Aloe vera gel due to which the weight loss, color change, accelerated softening and ripening, rachis browning, and berry decay were significantly delayed and its shelf life was extended up to 35 days at 1″C, an experiment on mango fruit (Var. Ngowe) keeping in view its perishable nature and short post-harvest life. The Aloe vera gel at concentrations of 0, 25, 50, and 75% was applied to the mango fruits with the combination of 1% chitosan and stored at the temperature of 13oC for 20 days. It was concluded that both 50 and 75% of Aloe vera gel prolonged the shelf life of mango. Percent weight loss, total soluble solids, and fruit firmness reduced during storage with this treatment, however, a 50% concentration of Aloe vera gel also maintained the pH of mango fruits during storage, stored three hundred and twenty (320) oranges (Var. Valencia) in the refrigerator for eight (8) weeks. Half of these fruits were treated with Aloe vera gel and half remained untreated as a control. It was revealed that the orange fruits that were treated with the Aloe vera gel showed the best result regarding the post-harvest life as compared with the control. The percentage of weight loss was conserved by the application of Aloe vera gel. While there was a line increase in the other parameters like sugar-acid ratio and total soluble solids. A pH of the orange was also maintained with the application of Aloe vera gel, papaya fruit treated with Aloe vera gel at the concentration of 100% and also with the papaya leaf extract in combination with Aloe vera gel at the ratio of 1:1 and stored it at room temperature of 25 to 29oC with the relative humidity of 82 to 84% for 16 days, concluded that Aloe vera gel alone and with the combination of papaya leaf extract prolonged the shelf life of papaya and significantly affected its physicochemical characteristics as compared to the control, decay of papaya fruits started on the 6th day of storage and completed in 12 days in the control. However, the treated fruits did not show any sign of decay for up to 12 days, and on the 16th day of storage the treated papaya fruits decayed. The color score, fruit firmness, ascorbic acid, and flavor of the treated papaya fruits were maintained for up to 12 days. There was 27% of disease incidence in the papaya fruits treated with Aloe vera gel alone and 13% disease incidence was recorded in the papaya fruits treated with papaya leaf extract with the combination of Aloe vera gel. While there was 100% disease incidence in the papaya fruits that remained untreated, Aloe vera gel as an edible coating and the best alternative for the chemicals used in the post-harvest treatment for the horticultural commodities, strawberry fruits treated with Aloe vera gel and refrigerate it for 16 days concluded from the physicochemical analysis that the application of Aloe vera gel extends the postharvest life of strawberry fruits, also an increase in the color change, weight loss, decay and loss of firmness in the strawberry fruits remained uncoated during cold storage. On the other hand, the strawberry fruits treated with Aloe vera gel (1:3) reduced the weight loss, firmness, and TSS. Sensory evaluations such as aroma, color, taste, and flavor are also maintained by Aloe vera gel during storage. Aloe vera gel (1:3) was applied on the postharvest life of Jujube fruits and stored it at the temperature of 5±2oC for 45 days. The organoleptic and physicochemical analysis of Jujube fruits showed that Aloe vera gel maintained all the postharvest parameters of Jujube fruits treated with Aloe vera gel while the untreated fruits lose their physical as well as chemical characteristics after 21 days of storage. They also revealed that Aloe vera gel has antifungal properties and reduced the microbial growth of fungi and bacteria. Aloe vera gel also significantly affected the sensory evaluation of Jujube fruits, Aloe vera gel (1:2) used on the Sapota (Manilkara zapota) fruits to prolong its shelf life, reduce the fungal and bacterial growth and maintain all its quality attributes including sensory evaluation, using dip technique for this purpose and dipped all the fruits in the Aloe vera gel for 7 minutes and then stored it in cool temperature of 5±2oC for 20 days, both the treated and untreated fruits showed that the quality attributes of untreated sapota fruits loss all the quality attributes after 10 days of storage however the sapota fruits treated with Aloe vera gel retained all its quality attributes up to 20 days, Aloe vera gel have the antifungal and antibacterial properties and used as an edible coating for the horticultural commodities for prolonging the shelf life, Aloe vera gel has polysaccharide and act as a barrier for the moisture loss and oxygen for fruits and vegetables, Aloe vera gel prolonged the shelf life of fruits and vegetables and all the quality attributes such as color, appearance, aroma and flavor are maintained, Aloe vera gel also decrease the disease incidence within the horticultural commodities, combination of chitosan on the cucumber to improve its quality and extend it postharvest life. They stored the treated cucumber at the temperature of 25oC for 7 weeks, post-harvest quality attributes like TSS, firmness, ascorbic acid contents, acidity and weight loss were maintained with Aloe vera gel treatment as compared to the control, effect of Aloe vera gel on the postharvest life of oranges fruits with Aloe vera gel and stored at the temperature of 27oC, increase in the weight loss, firmness and TSS in the untreated fruits while retained in the fruits treated with Aloe vera gel, shelf life of oranges increased up to 5 days without any negative changes in its quality parameters.

Authors Refilda ,N Oktafia,P R Winardi ,E Salim

Guava (Psidium guajava L.) is a productive and profitable crop grown commercially in sub-tropical and tropical areas. Guava is a perishable fruit known for its good taste, nutritional status, and moderate price in the market. Guava fruit is an excellent source of vitamin C (228.3 mg/100 g), contains about 17% dry matter and 80% moisture along with sizable amounts of minerals such as phosphorus, calcium, iron as well as vitamins such as niacin, acid pantothenic acid, thiamin, riboflavin, and vitamin A. The quality of guava fruit is strongly influenced by the level of fruit ripeness and storage methods which will affect the taste, appearance, aroma, and nutrition of the fruit. Guava with good quality will be obtained if the fruit is picked at a sufficient level of maturity. Guava fruit that is picked when it is not ripe will have an astringent taste, with firm flesh and low juice content. During ripening, the fruit undergoes significant changes in color and texture, indicating that physiological changes occur in it, including changes in carbohydrates, organic acids, proteins, amino acids, and other components that can affect the taste of the fruit. Furthermore, the storage period of fruit can be a problem in post-harvest activities because fruit is a perishable commodity. Guava fruit has a shelf life of 2-7 days. Therefore, good postharvest handling is needed to have a longer shelf-life Coatings with synthetic chemicals have been used to control pathogens and extend fruit shelf life, but at the same time gave unfriendly effects on the environment and consumers. Prolonged use of the technology that is commonly used to control postharvest pathogen attacks is coating with synthetic chemicals, but this has an unfriendly impact on the environment and consumers. Coating with A. vera L gel and plant extracts is a natural way to extend shelf life and maintain postharvest quality. The research was focused on finding the composition of guava fruit coating with A. vera. L gel and A. indica. L leaf extract that provided physicochemical properties with optimal quality during storage. Parameters tested were weight loss, percent decay, moisture content, total dissolved solids, and total titrated acid from guava fruit. The coating composition that gives the best guava fruit quality with a storage time of 15 days were 85% A. vera gel, 10% A. indica. L leaf extract, 0.025% Carboxy Methyl Cellulose (CMC) and 0.5% glycerol. The guava fruit coated with this composition had a weight loss of 11.19%, moisture content of 57.15%, a spoilage of 3.33%, a total dissolved solids of 7.67″Brix and a total titrated acid of 1.90%. This value was better than uncoated fruit with weight loss of 30.48%, moisture content 28.42%, spoilage 14.44%, total dissolved solids 12.33″Brix and total titrated acid 0.40%. chemical fungicides on fresh produce have been the main reason for the development of resistant pathogenic strains and the increase in toxic residues on fruit surfaces. It is known that fungicides can negatively affect the nutritional properties of fresh produce. Indiscriminate use of chemical fungicides has been banned due to their high toxicological effect on human health and long degradation time. Edible coating technology is a thin coating made of food (food grade) which aims to coat food and functions as a bacterial inhibitor so that the shelf life of food can be increased. Aloe vera gel has been used as an edible coating. This gel is tasteless, colorless, and odorless. This natural product is a safe and environmentally friendly alternative. According to the researchers, this gel works through a combination of mechanics, forming a protective layer against oxygen and air humidity and inhibiting the action of micro-organisms. Generally, coatings can be divided into proteins, lipids, and polysaccharides, alone or in combination. They act as moisture and oxygen barrier during processing, handling, and storage. Coatings are not only slow down the spoilage of food but also increase its safety due to natural biocidal activity or incorporation of antimicrobial compounds. Aloe vera gel as an edible coating can play a good role in restraining the respiration rate and some physiological changes due to the ripening process of fruits and vegetables during storage. Previous research was also reported that edible coating technique can extend the shelf life of strawberries. A. indica is a wild growing plant that is often found on roadsides and is also known as a weed plant. Anting-anting plant (Acalypha indica. L) is one type of plant that is commonly used as medicine. Roots, stems and leaves contain saponins and tannins, stems also contain flavonoids and leaves contain essential oils. Phytochemical screening of Acalypha indica L. in methanol and ethanol extracts showed that the extracts contained phenolic, flavonoids, steroids, terpenoids and alkaloids compounds. Several chemical compounds have been isolated from A. indica, including kaempferol glycosides, mauritianin, clitorin, nicotiflori, biorobin, tannins, pyranoquinolinone alkaloids flindersin. A. indica methanol extract can inhibit effective antimicrobial principles due to the presence of phytochemical compounds such as alkaloids and tannins. This study examined the effect of adding A. indica leaf extract to aloe vera gel as a coating material for guava fruit on the physical and chemical properties of the fruit during storage.

Authors L. Suriati, I.G.P. Mangku, I.N. Rudianta,

Preserving fruits using edible coating is already long known. The edible coating serves to improve the appearance, as a gas exchange barrier, retains moisture, is antimicrobial and extends shelf life. The edible coating is widely used because it does not harm human health, can be eaten, and is biodegradable. One of the natural ingredients potentially as an edible coating is Aloe Vera leaf gel containing compounds such as polysaccharides, glucomannan, sugar reduction, tannins, organic acids, minerals, and proteins. But the weakness is the gel that easily becomes diluted, aloe gel is stored at room temperature that is relatively stable at pH range 2, development of the post-harvest handling of agricultural products in the world is increasingly developing and still developing. Some way has done among others with the use of low temperature, atmospheric modification, delivery of chemicals, coating wax, and edible coatings, the edible coating is a thin layer of edible and easily definable natural (biodegradable), that serves to prevent changes to the chemical, physical and biological. In addition, an edible coating can prevent mass displacement, as an additive, is a barrier against moisture and gas exchange of O2 and CO2, edible coating gives the advantage that is some active ingredients can be incorporated into polymer matrices and can maintain the nutritional and sensory attributes, some natural ingredients can be used as a preservative (edible coating) in particular on direct fruit is eaten without peeling his skin. Aloe Vera gel is a potential natural material that can be used as an edible coating because it consists of polysaccharides containing many functional components. The nature of antimicrobial and antioxidant ability of Aloe gel is able to inhibit post-harvest damage. Gel Aloe Vera can make such a layer of wax and is easily applied.

Authors Suriati, L., Utama, I. M. S., Harjosuwono, B. A., and Gunam, I. B. W.

Edible coating has long been known as an alternative to extending the fruit shelf life. One of the natural ingredients that can be used as an edible coating is aloe gel which is rich in functional components. The activity of aloe gel enzymes is very high. To maintain stability should be stored at the right temperature, the stability of aloe gel as an edible coating is reviewed from the treatment of temperature and length of storage, a complete randomized design of factorial patterns consisting of two factors: the first factor of the storage temperature (28″C and 7″C) and the second factor is storage time (0, 2, 4, 6, and 8 days), variables include color, pH, moisture, viscosity, and total microbes. aloe gel as an edible coating can withstand the rate of respiration and some physiological changes due to the maturation of fruits and vegetables during storage, the stability of Aloe gel is strongly influenced by air, light, temperature, and microbes. If not handled properly for 24-36 hours the viscosity of Aloe gel decreases drastically close to the viscosity of water, storage temperature plays a role in maintaining the stability of Aloe gel, determined by temperature and length of storage for the proper stability of the Aloe gel edible coating.

Authors Salama, H.E.; Abdel Aziz, M.S.

Aloe vera (AV) and frankincense oil (FO) were incorporated into alginate edible coating, AV and FO improved UV-shielding, physical and antimicrobial properties, Both FO and AV didn’t significantly affect the film’s transparency, The prepared coating retarded senescence of green capsicums, The prepared coating might used potentially in food packaging industries, application of alginate-based coatings in food preservation is limited owing to their poor antimicrobial, UV-shielding, and water-barrier properties. For this concern, multifunctional alginate films were designed for the preservation of green capsicums through the incorporation of aloe vera (AV) and frankincense oil (FO), Significant improvements in thermal stability and mechanical properties were achieved in the presence of AV and FO. The addition of AV and FO made the films more bright, yellow, and green meanwhile the film’s transparency was not significantly influenced. A significant UV-shielding was detected upon increasing either AV or FO. Water vapor permeability was significantly reduced from 21.53 ± 1.43 g mm/m2 day kPa for alginate to 8.18 ± 0.24 g mm/m2 day kPa for the film containing AV at 67% and FO at 6%. Excellent inhibition activities against different bacteria and fungi were obtained for the films containing AV and FO. The prepared films exhibited excellent senescence retardation and resistance to the mass loss for green capsicums. Due to their enhanced UV-barrier, physical and microbial-inhibition properties, the prepared active films might be potentially used in food preservation.

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 food’s 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

Authors Adetunji, C.O., Fawole, O.B., Arowora, K.A., Nwaubani, S.I., Ajayi, E.S., Oloke, J. K., Majolagbe, O.M., Ogundele, B. A., Aina, J.A., Adetunji, J.B.,

Postharvest losses of tropical fruits are a serious problem because of rapid deterioration during handling, transport, and storage. Edible coatings are thin films that improve produce quality and can be safely eaten as part of the product and do not add unfavorable properties to the foodstuff. Edible coatings provide a barrier against external elements and therefore increase shelf life by reducing gas exchange, loss of water, flavors and aroma and solute migration towards the cuticle. The first kind of edible coatings were water–wax microemulsions to increase brightness and colour in fruits, as well as fungicide carriers. Water loss is another problem that can be controlled with edible wax coatings. Edible waxes can also offer protection against cold damage under storage. Nowadays, an edible coating is made of polysaccharides, proteins and lipids and resins as well. Pineapple (Ananas comosus (L.) Merr.) is an important fruit crop grown in many tropical and subtropical countries. Fresh pineapple fruit is perishable. The fruit is known for its nutritive and health promoting properties. It is commonly used as table fruit or in desserts. The shelf life of ripe pineapple is short and limited to 4-6 days. Fresh pineapple contains thick, thorny inedible peel and a large crown, which consumes storage space and results in higher transportation costs. Aloe vera gel could prolong the shelf life of citrus stored at ambient condition for seven weeks while it maintain all the good qualities of oranges. The aim of this work was to study the effect of A. vera, applied as an edible coating, on the change in physicochemical parameters and shelf life in Pineapple, related to fruit quality during ambient storage for a period of seven weeks.

Authors Ahmed, M. J., Singh, Z., & Khan, A. S.

New technological advances in antimicrobial edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Emerging research shows polysaccharides, bacteriocins, essential oils, enzymes, proteins, and lipids are all natural coatings that have unrealized potential in food preservation. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables. Aloe vera gel has been proven one of the best edibles and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability, and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel can prolong shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining quality attributes (color, flavor etc.). It has antifungal and antibacterial property which provides a defensive barrier against microbial contamination of fruits and vegetables. The present review describes the preparation, properties, and potential application of Aloe vera gel coatings for enhancing the postharvest life and quality of different types of fruits. To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv ‘Arctic Snow’), the uncoated and coated fruit were allowed to ripen at 20?±?1?”C in first experiment and in the second experiment, the fruit were stored at 0?±?0.5?”C and 90?±?5% RH for 3 and 6?weeks prior to ripening at 20?±?1?”C. Aloe vera gel-coated fruit kept at ambient or 3 and 6?weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of ‘Arctic Snow’ nectarine.

Authors Mohebbi, M., Hasanpour, N., Ansarifar, E., & Amiryousefi, M. R.

Undesirable storage conditions lead to physicochemical changes in stored vegetables, which affect their consumer acceptability. Studies aimed at quantifying the extent of those changes under different storage conditions are valuable for minimizing the deleterious effect on product quality. The objective of this study was to assess the suitability of Aloe vera and gum tragacanth as edible coatings for bell pepper and to determine their in?uence on changes in physicochemical properties during storage at 4, 10, 15 and 23C for 30 days. Data on weight loss, shrinkage, hardness, and color were collected and subjected to statistical analysis. 4 and 10″C showed signi?cantly better physicochemical characteristics than other temperatures and compared with control, A. vera- and gum tragacanth-treated bell peppers were signi?cantly better. Higher temperatures resulted in more rapid changes. The ?rst-order kinetic models showed a good ?t to the changes of color parameters. Temperature sensitivity of the rate constants was adequately described by Arrhenius equation. Maintenance of the quality of fresh product is a major challenge for the food industry. Many techniques have been studied to extend the shelf life, but most of them are excessively expensive and have some drawbacks. In this study, edible coatings have been used to improve the bell pepper appearance and conservation. They can act as moisture and gas barriers, control microbial growth, preserve the color, texture, and moisture, and can effectively extend the shelf life of fruits and vegetables. Evaluation of physicochemical changes of coated fruits and vegetables and study the kinetics of color changes in comparison with the control samples, are the least information for preserving them in industrial scales.

Authors Athmaselvi, K.A.; Sumitha, P.; Revathy, B.

Tomato is a climacteric fruit and continues to ripen after harvest. During ripening, the green pigment chlorophyll degrades, and carotenoids are synthesized, for fresh tomatoes, the two quality attributes that are most important to buyers and consumers are texture and skin colour. Texture is influenced by flesh firmness and skin strength. Softening during storage, distribution and ripening of tomatoes can be a major problem because it may increase their susceptibility to damage. There is increasing consumer concern about the eating quality of tomatoes. After harvest, ripening continues, and tomatoes can become overripe very rapidly. This can result in loss of quality and restricted shelf life; Tomatoes are harvested at different stages of maturity depending on the purpose for which they are required. Several stages of maturity are recognized – mature green fruits are those which have not begun to turn pink, while those classed as turning show some pink at the blossom end; half-ripe fruits show pink colour over most or all the surface; ripe or red-ripe fruits are those that have developed the full colour peculiar to the type but are, at the same time, firm. Ripe fruits can be picked profitably if the market is close by. For transport to distant places, fruits are harvested at the half-ripe stage; they develop normal colour in 3-7 days. Fruits for canning or for juice extraction are harvested when they reach the ripe stage, and processed soon after, there is a high production of tomato fruits during the harvest time, but post-harvest processing and preservation techniques are inefficient. Therefore, fruits spoil very early because of lack of appropriate systems of preservation and processing, Edible coatings can provide an additional protective coating for fresh products and can also give the same effect as modified atmosphere storage in modifying internal gas composition. The concept of using edible coatings to extend shelf life of fresh and minimally processed produce and to protect them from harmful environmental effects has been emphasized based on the need for high quality and the demand for minimal food processing and storage technologies. By regulating the transfer of moisture, oxygen, carbon dioxide, aroma, and taste compounds in a food system, edible coatings have demonstrated the capability of improving food quality and prolonging shelf life of fresh produce. An ideal coating is defined as one that can extend storage life of fresh fruit without causing anaerobiosis, and that reduces decay without affecting the quality of the fruit, Aloe vera can provide many benefits to human health. The gel works better through a combination of mechanisms. Composed mostly of polysaccharides, the gel appears to act as a natural barrier to moisture and oxygen which can speed up food deterioration. It can also enhance food safety. Aloe vera gel appears to contain various antibiotic and antifungal compounds that can potentially delay or inhibit microorganisms that are responsible for food borne illness in humans as well as food spoilage, Aloe vera gel-based edible coatings have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation on sweet cherries A. vera, along with functional ingredients applied as an edible coating on the change in physicochemical parameters related to tomato quality during storage and its role in extending the shelf life of tomato

Authors Santoso, F., & Rahmat, V.

Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10″C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the post-harvest quality of tomato fruit, Tomatoes are a vital source of nutritional and therapeutic compounds, including ascorbic acid, sugars, total phenols, flavonoids, carotenoids, and lycopene, for maintaining the fruit texture, cell wall compounds such as pectin play essential roles in tomato fruit softening and texture integrity. Meanwhile, undesired storage environments and microbial/fungal attacks may primarily affect such compounds, thus leading to postharvest quality losses of tomatoes. The edible coating is a robust approach to enhancing the shelf life of the produce by preventing anaerobiosis in perishable fruit like tomatoes, various kinds of biodegradable, edible coatings (i.e. seed mucilage, microbial gums, pectin polysaccharides, corn starch, gum arabic, polyalcohols, etc.) are in practice to overcome postharvest losses in horticultural products , Edible coatings create a modified atmosphere by generating a semi-permeable barrier against O2, CO2, solute, and moisture exchange. Subsequently, oxidation rate, respiration rate, ethylene production, textural strength, flavour quality, and water loss remained controlled, maintaining the fruit quality for a longer time, Hydro colloidal Aloe vera gel (AVG) can potentially extend the shelf life and maintain the postharvest quality of various perishable products, the AVG is generally considered a safe (GRAS) coating material due to its accessible biochemical properties, biodegradability, antimicrobial action, non-toxicity, film- forming properties, and eco-friendly nature.

Authors Rosemond Godbless Dadzie, Robert Amoah, Jerry Ampofo, Bright Quaye

Excessive postharvest loss of fruits and vegetables is a major problem in many developing countries leading to heavy financial loss to farmers and threatening food security. Particularly, spoilage of fruit such as eggplants. Although low temperature storage could help preserve fruit quality, several tropical fruits have showed relatively short shelf life due to chilling injury. Exemplarily, eggplant fruit was reported to show noticeable loss in quality during storage at 10-12 “C after 14 days. It is, therefore, important to investigate techniques to improve further the quality of eggplant fruit during low temperature storage. Currently, the application of plant-based coatings such as vegetable waxes and gels to improve the quality of fruits during postharvest storage has generated a lot of scientific interest. Among several other types of coatings, the application of Aloe vera gel is of special interest because of it is relatively inexpensive and biodegradable as well as having antimicrobial and anti-browning properties. Application of Aloe vera gel in fruit coatings was reported to form an impermeable layer that limits the exchange of moisture and gases such as oxygen and carbon dioxide between the fruit and the environment. This phenomenon resulted in a decrease in moisture loss and respiration, consequently, minimizing loss of fruit quality in terms of weight, firmness and colour. Aloe vera gel is reported to be tasteless, colorless, and odorless, presenting additional advantages of minimal impact on the sensorial properties of fruit. the application of aloe vera juice for improving the storage quality of eggplant fruit has not been investigated. This research was, therefore, aimed at investigating the potential of Aloe vera gel as possible coating agent to improve the postharvest storage of eggplant fruit. Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Aloe vera gel (some fruits were pretreated with citrate prior to the coating) and the changes in physicochemical quality of the fruit measured during storage at 10 “C. After 14 days, however, some fruits were transferred for storage at room temperature until day 18. Coating with Aloe vera decreased moisture loss, and consequently, decreased weight loss and loss of firmness of the fruit. The coating did help maintain the phenolic content, ascorbate levels and antioxidant capacity of the fruit. Pre-treating the fruit with citrate did not improve quality, showing that Aloe vera gel can be applied alone to enhance the storage quality of eggplant fruit. Results obtained from this study shows that Aloe vera gel coating can be useful in extending the postharvest storage life and maintaining the quality of eggplant fruits during low temperature storage.

Authors Suriati, L., Utama, I. M. S., Harsojuwono, B. A., and Gunam, I. B. W.

There is a rising trend in the use of edible coating for fruit, with the aim of maintaining freshness for longer, and also to improve the appearances, these applications are stimulated by the awareness created regarding food health and safety, as the substances used are incorporated with material-additive to ensure fruit quality improvement, in addition, aloe gel is one of the potential natural edible coatings, known to contain numerous functional bioactive compounds. The aim of this research, therefore, was to determine the consequence and influence of incorporated additives (e.g., citric acid, ascorbic acid, potassium sorbate and sorbitol) on aloe gel potentially as an edible coating during storage, initial composition of aloe vera gel include 98.46% of water, 1.08% carbohydrate, protein 0.037%, fat 0.28%, ash 0.22% and pH 4.7. The degree of stability with the incorporation of ascorbic acid extended for 6 day. This is observed from the variable of color difference (?E) 11.30, Chroma (C*) 2.81, transparency 80.34 and the supporting attribute of water content (99.13%), 96 mPa viscosity, pH 3.87, and color visually (clear white-yellow), there has been an upsurge in the popularity of using edible coating to preserve fruit recently, being an environmentally friendly packaging, with easily parsed nature, and thin layer shape ,this phenomenon involves the formation of structural protection, in order to prevent physical, chemical, and biological deterioration, as the materials used serve as additive, carrier and active ingredient, as well as a barrier again gas, moisture, dissolved lipid component displacement, In addition, the main components include hydrocolloids (proteins, polysaccharides), lipids, and composites, while the formulation nature tends to dramatically influence the adhesion capacity on hydrophilic fruit surfaces, hence, there is need to incorporate additive materials on the polymer matrix of edible coating, Synthetic preservatives often raise public concern, hence Aloe Gel as a potentially edible natural polymer is considered based on the functional bioactive component, this raw material is characterized by the ability to form coatings, does not influence the fruit flavor, environmentally safe, inexpensive, and also easy to obtain and apply, however, the limitations in use includes the fast-changing colour, easy dilution, high enzyme activity, and quick oxidation, the stability of aloe gel is strongly influenced by the presence of air, light, heat and microbes, on instances where the immediate storage in a refrigerator is not conducted, through a reaction intensively catalyzed by heat, light and especially the sugar content present

Authors Devlieghere F, Vermeullen A & Debevere J,

Chitosan has recently gained more interest due to its applications in food and pharmaceutics. Among others, the antimicrobial activity of chitosan has been pointed out as one of its most interesting properties of chitosan. Chitosan (poly b-(1-4)N-acetyl-d-glucosamine), a deacetylated form of chitin, is a natural antimicrobial compound. On the one hand it can be obtained from crustacean shells (crabs, shrimp and crayfishes) either by chemical or microbiological processes and on the other hand it can be produced by some fungi (Aspergillus niger, Mucor rouxii, Penecillium notatum) These variations in preparation methods are likely to result in differences in the deacetylation degree, the distribution of acetyl groups, the chain length and the conformational structure of chitosan and will thereby have an influence on the solubility, the antimicrobial activity and other properties. Next to chitosan itself, several chitosan derivatives are known for their antimicrobial activity, e.g., acid-free-water soluble chitosan, quaternary Nalkylchitosan sulfonated chitosan and N-carboxybutyl chitosan. The applications of chitosan and its derivatives are widespread, they are used in agriculture, medicine, environment, food, etc. Apart from its antimicrobial effect, chitosan is also used in food as (1) clarifying agent in apple juice, (2) antioxidant in sausages (3) enzymatic browning inhibitor in apple and pear juices. and in potatoes. Chitosan can also be used as an antimicrobial film to cover fresh fruits and vegetables. Chitosan activates several defense processes in the host tissue acts as a water-binding agent and inhibits various enzymes. The antimicrobial activity of chitosan will depend on several factors such as the kind of chitosan (deacetylation degree, molecular weight) used, the pH of the medium, the temperature, the presence of several food.