Investigating the use of edible coatings to extend the shelf life of fresh produce.

Thesis Abstract

Abstract
This thesis investigates the application of edible coatings as a potential solution to extend the shelf life of fresh produce. The perishability of fruits and vegetables is a significant challenge in the food industry, leading to food waste and economic losses. Edible coatings have emerged as a promising technology to address this issue by providing a protective barrier that can delay the deterioration of produce. The literature review in this study explores the principles behind edible coatings, their composition, application methods, and their impact on the quality and shelf life of fresh produce. Various studies have highlighted the effectiveness of edible coatings in reducing moisture loss, controlling respiration rates, delaying ripening processes, and inhibiting microbial growth. The research methodology section outlines the experimental design, including the selection of fresh produce samples, formulation of edible coatings, application techniques, and testing protocols. Key parameters such as coating composition, concentration, and application methods are investigated to determine their influence on the shelf life extension of fruits and vegetables. The findings from this study reveal that the application of edible coatings can significantly prolong the shelf life of fresh produce compared to untreated samples. The results demonstrate a reduction in weight loss, maintenance of firmness, color retention, and inhibition of microbial growth in coated fruits and vegetables. The impact of different coating formulations and application methods on the quality and shelf life of produce is discussed in detail. The discussion of findings delves into the mechanisms by which edible coatings function to extend the shelf life of fresh produce. Factors such as barrier properties, gas permeability, antimicrobial agents, and antioxidant activity are explored to elucidate the effectiveness of coatings in preserving the quality of fruits and vegetables during storage. In conclusion, this study highlights the potential of edible coatings as a sustainable and eco-friendly solution to reduce food waste and enhance the shelf life of fresh produce. The significance of this research lies in its contribution to the development of innovative strategies for postharvest management in the food industry. Recommendations for future research and practical applications of edible coatings in the agricultural sector are also discussed. Keywords Edible coatings, Fresh produce, Shelf life extension, Postharvest management, Food preservation.