**Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Limitations
1.4 Significance of the Study
1.5 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Fresh Produce Spoilage Mechanisms
2.2 Traditional Methods of Extending Shelf Life
2.3 Edible Films and Coatings: Concepts and Applications
2.4 Factors Influencing the Effectiveness of Edible Films and Coatings
2.5 Recent Advances in Edible Film and Coating Technology
2.6 Gaps in Current Research

**

Chapter 3

: Methodology**
3.1 Experimental Design
3.2 Selection of Fresh Produce Samples
3.3 Preparation of Edible Films and Coatings
3.4 Application Methods
3.5 Storage Conditions
3.6 Analytical Techniques
3.7 Data Analysis

**

Chapter 4

: Results**
4.1 Effect of Edible Films and Coatings on Moisture Loss
4.2 Microbial Growth Inhibition
4.3 Physicochemical Changes in Fresh Produce
4.4 Sensory Evaluation
4.5 Comparison with Traditional Preservation Methods
4.6 Optimization of Edible Film and Coating Formulations
4.7 Shelf Life Extension Studies

**

Chapter 5

: Discussion**
5.1 Interpretation of Results
5.2 Implications for Fresh Produce Industry
5.3 Challenges and Future Directions
5.4 Comparison with Previous Studies
5.5 Recommendations for Further Research
5.6 Conclusion