Development of a novel method for extending the shelf life of fresh produce using edible coatings

Thesis Abstract

Abstract
This thesis explores the development of a novel method for extending the shelf life of fresh produce using edible coatings. The preservation of fresh produce is crucial to reduce food waste and ensure food security. Edible coatings offer a promising solution by providing a protective barrier that can delay deterioration and spoilage of fruits and vegetables. This research focuses on the formulation and application of edible coatings derived from natural sources to enhance the quality and shelf life of various fresh produce items. Chapter One provides an introduction to the study, presenting the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The study aims to address the growing concern of food waste and explore sustainable methods to prolong the shelf life of fresh produce. Chapter Two presents a comprehensive literature review that covers ten key areas related to edible coatings, fresh produce preservation, food packaging technology, coating materials, mechanisms of action, and previous research studies. This review serves as a foundation for the research methodology and discussion of findings in later chapters. Chapter Three outlines the research methodology employed in this study, including the selection of coating materials, experimental design, sample preparation, coating application techniques, storage conditions, and analytical methods used to evaluate the effectiveness of the edible coatings in extending the shelf life of fresh produce. The chapter details the steps taken to conduct the experiments and analyze the results. Chapter Four delves into a detailed discussion of the findings obtained from the experiments conducted in this study. The results are analyzed and interpreted to assess the efficacy of the developed edible coatings in preserving the quality and extending the shelf life of fresh produce. Factors such as coating composition, application methods, storage conditions, and produce type are considered in the discussion. Chapter Five presents the conclusion and summary of the thesis, highlighting the key findings, implications, limitations, and recommendations for future research. The study demonstrates the potential of edible coatings as a sustainable and effective method for prolonging the shelf life of fresh produce, contributing to efforts in reducing food waste and ensuring food security. In conclusion, this thesis contributes to the field of food science and technology by exploring innovative approaches to fresh produce preservation through the development of edible coatings. The research findings offer valuable insights into the application of natural coatings to enhance the quality and shelf life of fruits and vegetables, with implications for the food industry and sustainable agriculture practices.