Key points are not available for this paper at this time.
Edible coatings are an innovative solution for food producers and suppliers looking for healthy alternatives that would be appealing to consumers seeking for ready-made products in fresh form. Low-processed horticulture products are expected to appear in more and more convenient form, ready to eat and completely safe. The application of edible surface films contributes to the extension of shelf life while maintaining strict hygiene standards. Properly selected coating components are not only able to slow down the decomposition processes but also inhibit microbial growth, thus preventing quality losses and eliminating any potential threats to health. The additional use of modified atmosphere packaging (MAP) can significantly increase the shelf life of fruit and vegetables both fresh and minimally processed. However, single treatments (edible coatings and MAP) are limited in maintaining the quality and shelf life of fresh and fresh-cut fruit and vegetables. Little is known about the synergistic effect of MAP and edible coatings, and more research is necessary. The synergic action means combined action—first applying the edible coating, then packing in MAP.
Zdulski et al. (Thu,) studied this question.