Application of different coatings in Ber fruit: A review

Abstract

The quality of fruits and vegetables is expected to be severely impacted in the coming years by the manufacture of edible films and coatings, which has increased significantly in recent years. Fresh fruits with an extensive shelf life, great quality, and no pesticide residues are preferred by consumers. A new way to discover a long-lasting solution to this particular problem is to add edible films on fruits and vegetables. Numerous studies show that these coatings effectively prevent oxygen emission, prolong shelf life, maintain fruit quality, and have antibacterial properties. The significance, patterns, and perspectives of polysaccharides, protein, pectin, cellulose, and herbal coatings on various fruits are discussed in this study, as well as how they impact fruit prices in the market. The application of coatings on fruits using various processes, such as dipping, spraying, extrusion, and brushing, is also covered. In this context, we explore the use of antioxidant films and coatings as well as the impact of chemical dips containing antimicrobial and anti-browning chemicals on fruit shelf-life.