MPFV

The use of edible coating for wide range of food products, including minimally processed fruits and vegetables, receives increasing interest because it improves on product shelf life, may add to texture and sensory characteristics, and is environmently friendly. The attention need to be placed on the interaction between coatings and fruits as they may lead to formation of desirable and undesirable compounds in the final products. Many more studies must be conducted to evaluate the effect of edible coating on the quality of minimally processed fruits and vegetables during storage focusing on how the modified atmosphere created by coating during storage modifies produce metabolism, contributing to quality changes, in flavor and nutritional losses.Also research has to focus on aspects such as consumer acceptance and cost of the coated product. A coating with excellent barrier and mechanical properties with odd appearance, bad flavor or high cost, will not be of commercial interest.