Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Gianfranco Romanazzi; Marwa Moumni

doi:10.1016/j.copbio.2022.102834

Chitosan and other edible coatings to extend shelf life, manage postharvest decay, and reduce loss and waste of fresh fruits and vegetables

Curr Opin Biotechnol. 2022 Dec:78:102834. doi: 10.1016/j.copbio.2022.102834. Epub 2022 Nov 4.

Authors

Gianfranco Romanazzi¹, Marwa Moumni²

Affiliations

¹ Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy. Electronic address: g.romanazzi@univpm.it.
² Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy.

PMID: 36343563
DOI: 10.1016/j.copbio.2022.102834

Abstract

Fresh fruits and vegetables contain high percentage of water and continue metabolic activity after being harvested, resulting in ripening, increased sensitivity to decay-causing fungi, and consequent loss and waste. Edible coatings are prepared from naturally occurring renewable sources and can contribute to reducing waste, respecting environment, and consumer health. Chitosan and other edible coatings form a thin layer surrounding fresh produce that acts as a protective agent, extending shelf life, and have the potential to control their ripening process and maintain nutritional properties of the coated product. This review discusses recent research on the application of chitosan and other edible coatings to prevent fungal decay, keep the quality, and reduce fresh product waste.

Publication types

Review

MeSH terms

Chitosan*
Food Preservation / methods
Fruit / microbiology
Vegetables*

Substances

Chitosan