Postharvest Application of Edible Coatings on Fruits and Vegetables

Dear Colleagues,

Fresh fruits and vegetables, as they are composed of organic matrices, are characterized by a supply chain with many critical aspects. High-quality standards at harvest must be preserved, as well as during the subsequent post-harvest stages, where it is known that the most significant product losses can occur.

The post-harvest loss of fresh fruits and vegetables is estimated to be 20-30%. Given their perishable nature, the use of cold storage is necessary to delay ripening-related changes; however, this method is not sufficient to preserve their quality during transportation and marketing, which often causes product loss. For this reason, in recent decades, the growing demand for refrigerated fresh fruits and vegetables with an extended shelf life, no added additives, and a high nutritional value has promoted the development of alternative preservation technologies. Among the different technologies, edible coatings (ECs) seem to be a promising discovery, as they can maintain the high-quality standards by inhibiting metabolic activities, limiting microbial spoilage and allowing fruits to have a prolonged shelf life. An EC consists of a thin layer of edible film applied to the surface of a food product to preserve its freshness by modulating the permeability of water vapor, O₂ and CO₂, which maintains the flavor, texture and nutritional value of food and also provides effective protection against bacteria. In addition, edible coatings can also serve as possible carriers for a wide range of food additives, including essential oils and nutrients that not only extend the shelf life of products, but can also improve their safety and acceptability. Finally, further interesting aspects in the use of ECs include the possibility of recycling industrial by-products with the concomitant goal of managing less waste and reducing plastic pollution, which is one of the most serious threats to our planet.

Therefore, this Special Issue will serve as a presentation platform for articles and reviews with the following specifications:

• New insights into coatings in food technology;
• Edible active matrix role of various physiological and bioactive mechanisms in fresh and minimally processed fruits and vegetables during postharvest storage;
• Recent discovery of natural substances (e.g., essential oils);
• Microbiological effects of ECs and food safety;
• ECs in the production of packaging;
• Mode of action of antimicrobial edible coatings on different post-harvest pathogens;
• Nutritional value ECs in food products;
• ECs from waste or by-product valorization.

Dr. Ilenia Tinebra
Dr. Vittorio Farina
Dr. Roberta Passafiume
Guest Editors

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• biopolymers
• antimicrobials
• active compounds
• edible films
• edible coatings
• food packaging
• biodegradable materials
• food quality
• safety
• storage
• polysaccharides
• proteins
• lipids
• food wastes
• minimally processed foods