Authors: Olivas, G.I.; Dávila-Aviña, J.E.; Salas-Salazar, N.A.; Molina, F.J.

Source: Stewart Postharvest Review, Volume 4, Number 3, June 2008 , pp. 1-10(10)

Publisher: Stewart Postharvest Solutions

Abstract:

Purpose of review: This review briefly discuses the use of edible coatings for intact and minimally-processed fruits and vegetables. History, definition, composition, uses, challenges and recommendations for future research are presented.

Findings : Edible coatings can preserve the quality of fruits and vegetables during storage by acting as partial barriers to O₂, CO₂, water vapour, aroma compounds, etc. They can also function as carriers of quality enhancer additives such as antibrowning agents, texture enhancers, antimicrobials and nutrients.

Limitations/implications: Since edible coatings can be produced by different methods and from different components, and since the commodities to be coated are living tissue and differ one from another, the ability of edible coatings to preserve or improve the quality of fruits and vegetables will depend on the method of manufacture and the formulation of the coating, the characteristics of the commodity to be coated and the storage conditions. Not all coatings will work well on a specific commodity nor will all commodities have the same needs. Thus, a clear understanding of the functional properties of edible coatings and a comprehensive knowledge of the commodity's characteristics and needs are required in order to obtain a final product with longer shelf-life and good quality during storage.

Directions for future research: Studies on edible coatings have to go beyond just analysing changes in some of the quality parameters of the coated produce; they have to cover all of them. Studies have to go further in gaining understanding on how coatings produce a modified atmosphere inside the product during storage, and on how temperature, humidity, product variety, product uniqueness and time, among other attributes affect the performance of coatings. In addition, research has to focus on aspects such as consumer acceptability and final cost of the coated product.

Keywords: EDIBLE COATINGS; FRUITS; VEGETABLES; MINIMALLY PROCESSED; QUALITY; STORAGE

Document Type: Research article

DOI: http://dx.doi.org/10.2212/spr.2008.3.6

Publication date: 2008-06-01

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