Modern approaches to the use of edible coatings for vegetables and fruits

In the modern world, there is a growing interest in the production and consumption of minimally processed food products. Consumers increasingly prefer fresh vegetables and fruits, as the consumption of these products is associated with numerous health benefits. Fruits and vegetables are a rich source of phytochemicals with anti-inflammatory, antioxidant and phytoestrogenic properties. In this regard, the primary task for producers is to maximize the freshness and beneficial properties of fruits and vegetables over a long shelf life. Fruits and vegetables are classified as perishable products, since only a few of them can retain their qualities for a long time at room temperature. Consumers strive to purchase high-quality products with a long shelf life that do not contain chemical preservatives. Edible coatings are becoming increasingly popular as a replacement for traditional plastic packaging. A thin protective layer of edible coatings helps to increase the shelf life of products after harvesting, processing, transportation and storage. Due to their properties, these coatings prevent spoilage and dehydration of products, preserve their quality and organoleptic characteristics. They do not affect the nutritional value of fruits and vegetables, but can be modified by adding ingredients that improve their nutritional value. An important advantage of such coatings is the ability to introduce various active substances into the polymer structure, which are subsequently consumed with the product, improving its organoleptic characteristics. The purpose of this review was to consider the types of materials, methods of using edible coatings to improve the quality of fruits and vegetables and extend shelf life after harvest.