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.
