Synthesis of Poly-Edible coating to Extend the Shelf Life of Fruits and Vegetables

Fruits and vegetables are highly perishable, with approximately 30% suffering damage from insects, microorganisms, and environmental factors. Edible coatings have emerged as a promising solution to extend shelf life and maintain quality. Recent advancements in bio-based and active edible packaging have shown potential in ensuring food safety and quality while reducing post-harvest losses.This study aimed to develop a novel polyedible coating incorporating onion peel extract (OPE), green tea extract (GTE), and Aloe vera extract (AVE) to extend the shelf life of fruits and vegetables. The coating was synthesized using a combination of natural polymers and waxes. The physical, chemical, and mechanical properties of the coating were characterized. The coating's effectiveness in extending shelf life was evaluated on selected fruits and vegetables. Results showed that the OPE-GTE-AVE coating significantly reduced weight loss, maintained firmness, and inhibited microbial growth. Sensory evaluation and nutritional analysis revealed that the coating preserved the quality and nutritional value of the coated produce. This study demonstrates the potential of using OPE, GTE, and AVE in developing a sustainable and effective poly-edible coating for extending the shelf life of fruits and vegetables.