Advances in the use of barrier coatings and additives in the preservation of fresh horticultural produce

Publication date: 20/01/2020
Extent: 26 pages

Contributions by: Elizabeth A. Baldwin, formerly USDA-ARS, USA; and Jeffrey K. Brecht, University of Florida, USA

Chapter synopsis: This chapter reviews developments in edible coatings and surface treatments to preserve whole and fresh-cut fruits and vegetables. The chapter reviews the different purposes and properties of coatings and their applications in such areas as maintaining appearance, preventing water loss and decay as well as the use of semipermeable coatings to create an internal modified atmposphere to preserve produce quality. It then surveys additives and their applications in such areas as prevention of browning, maintaining firmness and the use of antmicrobials to extend shelf-life. Finally, it looks at how coatings and additives can be combined synergistically to optimize the quality of fresh horticultural produce.

DOI: 10.19103/AS.2019.0055.04