Trends in the Manufacture of Coatings in the Postharvest Conservation of Fruits and Vegetables

  • Loveleen Sharma
  • Alok Saxena
  • Tanushree Maity


The deterioration of perishable commodities, such as fresh fruits and vegetables, is a major problem which results in a shorter shelf life with a compromised nutritional quality. Several techniques can be used to minimize the spoilage, such as the use of pesticides and fungicides during pre- harvest conditions, postharvest storage conditions at low temperature, the application of edible coatings along with chemical additives or natural plant extracts and different nanotechnological techniques such as the development of nanocapsules or multilayer systems, etc. Recently, the use of natural plant extracts or essential oils in edible coatings have been in trend. Polysaccharide-based edible films and coatings such as chitosan (Cs), alginate, starch; protein based edible films and coatings such as caseinate, whey protein isolates and lipid-based edible films and coatings such as beeswax, etc. have been used with the incorporation of plant extracts such as pomegranate peel extract, pineapple extract or incorporation of essential oils such as cinnamon oil, citrus oil, etc. to enhance the overall quality of the fruits or vegetables. In chapter the benefits of utilizing this technique in fresh fruits and vegetables contributing to a longer shelf life will be analyzed.


Active packaging Edible polymers Modified atmosphere 


Conflicts of Interest

The authors declare no conflict of interest.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Loveleen Sharma
    • 1
  • Alok Saxena
    • 1
  • Tanushree Maity
    • 2
  1. 1.Amity Institute of Food TechnologyAmity University Uttar PradeshNoidaIndia
  2. 2.Defence Research and Development Organization, DRDO BhawanNew DelhiIndia

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