Improve the post-harvest quality of fruits based on edible natural resources

Edible coatings and films from natural resources from which benefit both the consumer and the environment. In general, edible coatings and films are a combination of polysaccharides, proteins, lipids and plasticizers, used to improve the functional properties and general quality parameters of fruits and vegetables, such as texture, color, acidity, total soluble solids, thereby preventing their browning and oxidation. General techniques for applying edible coatings are dipping, spraying, coating, panning, using a fluidized bed, and film wrapping. Active edible coatings or films are developed with plant extracts to enhance functional properties, e.q. antioxidant and antimicrobial. This research is focused on re-used edible natural resources along with some edible natural plasticizers used to improve the post-harvest quality of fruits without affecting their nutritional, organoleptic and sensory attributes. Edible films and coatings offer a cost-effective and environmentally friendly way to extend the shelf life of fresh fruit throughout the supply chain. Thease are made from commonly consumed food products, including natural extracts, which interact when combined to create an effective gas barrier, making it more difficult for oxygen to enter the fruit and water vapor to escape. Growing interest and research activity in edible packaging have been motivated by: (i) Increasing consumer demand for safe, convenient and stable food and (ii) Awareness of the negative environmental impact of non-biodegradable packaging waste.