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spp.) are among the most widely consumed fruits globally, yet their high perishability and short shelf-life pose significant challenges to the postharvest industry. To address this, edible coatings have been extensively studied for their ability to preserve the physical, microbiological, and sensory qualities of bananas. Among various types of edible coatings, polysaccharide-based coatings, particularly chitosan, have emerged as the most effective. The dipping method is predominantly employed for their application, surpassing spraying and brushing techniques. This review integrates insights from bibliometric analysis using Scopus, revealing that research on edible coatings for bananas began in 2009, with 45 journals contributing to the field. Key trends, including publication growth, author contributions, and geographical focus, are explored through VOS-viewer analysis. Mechanistically, edible coatings enhance postharvest banana quality by limiting gaseous exchange, reducing water loss, and preventing lipid migration. Performance is further improved by incorporating active ingredients such as antioxidants, antimicrobials, and plasticizers. Despite their benefits over synthetic chemicals, the commercial adoption of edible coatings faces limitations, related to scalability and practicality. This review highlights these challenges while proposing future directions for advancing edible coating technologies for banana preservation.
Shinga et al. (Fri,) studied this question.
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