A review on different types of coating material

Abstract

Komalpreet Kaur*

Due to the obvious global population growth, there is a rising need for fruits and vegetables. By growing demand, enhancing distribution, and minimising losses, food supply and accessibility can also be improved. Fruit is prone to loss in post-harvest crops because of its perishable nature, especially when it is distributed widely. Fruit that has been coated will help to reduce the amount of deprivation. On fruits like bananas, strawberries, mangoes, pineapples, and avocados, various post-harvest coatings are used to reduce water loss and chilling damage while extending the fruit's storage life. Future generations' supply demands must be met; hence the food processing sector must stop postharvest losses. Numerous approaches are employed to preserve the food supply for longer periods of time in order to address these issues. The most often used techniques worldwide include heat treatments, cold storage, coating, Nano emulsion, and Nano technology. The food product is made more appealing, healthy, and has a longer shelf life when different types of additives are combined with the edible coating. For the purpose of boosting these properties, many foods have been coated. This study shows that adding edible film to tropical fruit can significantly increase its shelf life after harvest. Although the research's primary goal, more work is still needed, particularly to improve our understanding of how biopolymer materials behave after consumed in order to produce consumer-safe films. The information in this article will assist processors in making the best coating material and density decisions for a variety of processed foods.

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