Edible Coatings for Lightly Processed Fruits and Vegetables

The increased health consciousness of consumers, diminished food preparation times, and increased purchasing power have recently combined to increase the demand for minimally processed fruits and vegetables. Minimal or light processing of fruits and vegetables describes processing steps such as trimming, peeling, sectioning, slicing, and coring. According to some reports, 25% to 80% of harvested fresh fruits and vegetables may be lost due to spoilage worldwide (Wills et al., 1981). Lightly processed produce (LPP) has a greatly reduced shelf life compared to whole fruits and vegetables, in part due to the deteriorative physiological changes that occur in what is essentially wounded viable tissue. Edible coatings offer a possible method of extending postharvest storage life for this type of commodity. Fresh, minimally processed produce can be enrobed in these edible materials, providing a semipermeable barrier to gases and water vapor. Such coatings can reduce respiration and water loss, and be used as carriers of preservatives and antioxidants.