EDIBLE COATINGS: A SUSTAINABLE APPROACH TO PROLONGING FRESH PRODUCE SHELF LIFE

Global food security and the sustainable production of enough high-quality, highly nutritious food is made more difficult by the world's population growth. Vegetables and fruits have a significant role in a balanced diet and the prevention of malnutrition in humans. The postharvest quality loss is caused by certain changes. The main factors causing harvested fruit and vegetables lose quality include a high water content and continues to metabolize after harvesting, which causes ripening, increased susceptibility to fungus that cause deterioration, and reactive oxygen species, enhanced microbial development and activity of enzymes that break down cell walls, and an even higher rate of respiration. These factors also cause textural alterations, weight loss, physiological problems, and decay. Reducing these losses can make them more readily available and enable transportation to remote areas. Fruit and vegetable quality is preserved and shelf life is extended by postharvest methods including heat and chemical treatments. Edible coatings can help reduce waste, respect the environment, and improve consumer health because they are made from naturally existing renewable resources. Chitosan and other edible coatings form a thin layer surrounding fresh produce that acts as a protective agent, extending shelf life, and have the potential to control their ripening process and maintain nutritional properties of the coated product. This review discusses recent research on the application of chitosan and other edible coatings to prevent fungal decay, keep the quality, and reduce fresh product waste.