The MPFV deteriorate faster than fresh produce because of physiological aging, biochemical changes and microbiological spoilage . Aeromonas is an opportunistic pathogen, which although low in number, may be present on MPV. They can cause acute diarrhea in children and acidity may be an important cause of traveler’s diarrhea . Decontamination with lactic acid solution has a potential to reduce Aeromonas spp. The physiology of minimally processed products is essentially that of wounded tissues.
The intensity of the wound response is affected by great number of factors. Species and variety, O2 and CO2 conc., water vapour pressure and the presence of inhibitors stand out as the most significant. The wounding of fruit tissues induces number of physiological disorders that need to be minimized to get fresh like quality products. In the fresh cut fruits, the greatest hurdle to the commercial marketing is the limited shelf life.processed and safety products has urged researchers to focus most of their efforts on studying new technologies for extending the shelf life of fresh cut products .The high perishability of MP fruits and vegetables makes its necessary to develop method to preserve commodity for longer time during storage.
One method is application of EDIBLE COATING. Edible coating have long been known to protect perishable food products from activity by retarding dehydration, suppressing respiration, improving textural quality, helping to retain volatile flavor compounds and reducing microbial growth. Edible coating create modified atmosphere within the fruit by controlling respiratory gas exchange.
Development of edible coating for effective packaging of foodstuffs has generated considerable interest in recent years. Edible coating can provide an alternative to modified atmospheric storage by reducing quality changes and quantity losses through modification and control of internal atmosphere.
Wax was the first edible coating used on fruits. The Chinese applied wax coating to oranges and lemons in 12th and 13th century .Erbil and Muftugil in 1986 reported that coating of peach surfaces with wax emulsions decreased the water vapour and Oxygen transmission, thus diminishing respiration rate and increasing shelf life of fruits. Nisperos- carriedo et al in 1990 and Baldwin et al in 1995 observed that oils or waxes and cellulose lose had similar effects of preventing spoilage and retailing fresh picked quality for tropical fruits. So the properties and application of edidle coating has been studied extensively during ht epast few decades. It has been demonstrated that EC can extend shelf life and maintain quality of various food products .
Fruit retailers in India rub Fruit and Vegetable with mustard and other oils drenched cloth to improve glossiness and appearance scale .The material used for edible coating should be regarded as GRAS approved by FDA and must conform to the regulations thet apply to the food products consumed. Use of edible coating on minimally processed fruits and vegetables is the application of thin layers of edible material applied to the product surface in addition to or as are placement for natural protective waxy coating and provide a barrier to moisture, oxygen and solute movement for the food. An ideal coating is defined as one that can extend storage life of fresh fruit without causing anaerobiosis and reduce decay without affecting the quality of the produce.
The fresh cut fruits and vegetables on which coating is used commercially include:
Fruits: Fresh cut apples, Fresh cut pear, Fresh cut peach.
Vegetables: Minimally processed carrots, Fresh cut lettuce, Fresh cut cabbage, Minimally processed onions, Fresh cut potatoes, Fresh cut tomato slices, Fresh cut muskmelon and cantaloupe.
Fruits and vegetables are usually coated by dipping or spraying with the range of edible materials, so that a semipermeable membrane is formed on the surface for suppressing respiration, controlling moisture loss and providing their functions
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