Apples |
fresh apples |
cassava starch + gellan + soy lecithin |
glycerol |
thyme essential oil |
spreading using glove (approximately 1.5 mL per fruit) |
8 : 2 (starch : gellan) |
prevented water loss in persimmon, showed antifungal properties |
Sapper et al. 2019 |
fresh-cut apples |
cassava starch, carnauba wax and stearic acid |
glycerol |
cinnamon bark or fennel (0.05% to 0.30% v/v, respectively) |
dipping (2 minutes) |
0.3% v/v cinnamon bark essential oil into cassava starch (2% and 3% w/v) |
good barrier properties along with good mechanical and structural properties, exhibited antioxidant and antimicrobial properties |
Chiumarelli & Hubinger 2014 |
fresh-cut apples |
xanthan gum |
propylene glycol |
tocopherol nanocapsules |
dipping |
- |
physicochemical properties preserved, activity of PAL and PPO enzymes reduced and reduction in respiration rate observed |
Galindo-Pérez et al. 2015 |
fresh-cut apples |
hsian-tsao leaf gum (dHG) + tapioca starch |
glycerol |
cinnamon essential oil, ascorbic acid (antibrowning agent), calcium chloride (texture enhancer) |
dipping (1 minutes) |
1.7% starch, 0.3% dHG, 0.3% glycerol, 0.2% cinnamon essential oil, 1% CaCl2 and 1% ascorbic acid |
maintained the quality of food product, shelf life extended, and delayed browning |
Pan et al. 2013 |
fresh-cut apples |
soy protein isolate |
glycerol, sodium sorbate |
ferulic acid |
dipping (10 seconds) |
SPI (30 g·L−1) + ferulic acid (4 g·L−1) |
controlled enzymatic browning and extended shelf life of fresh-cut apples |
Alves et al. 2017 |
Plums |
fresh plums |
wheat starch + whey protein isolate (WPI) |
glycerol |
- |
dipping |
80−20% (wheat starch and WPI) |
shelf-life extension, reduced respiration rate |
Basiak et al. 2019 |
fresh plums |
hydroxypropyl methylcellulose (HPMC) + beeswax (BW) |
glycerol, stearic acid, food additives, such as SEP (sodium ethylparaben). SMS (sodium methylparaben) and PS (potassium sorbate) |
- |
spreading (approximately 300 μL per fruit) |
36% beeswax (dry basis), 3 : 1 (HPMC : glycerol) and 5 : 1 (BW: stearic acid) |
delayed postharvest ripening, reduced weight, firmness, and color loss and extended shelf life of plums |
Gunaydin et al. 2017 |
fresh plums |
rice starch and carrageenan |
glycerol |
- |
spreading (approximately 0.5 mL per fruit) |
- |
delayed respiration rate, restricted ethylene production and firmness retained |
Thakur et al. 2018 |
Strawberries |
fresh strawberries |
sodium alginate and pectin |
|
eugenol and citral essential oils |
dipping (2 minutes) |
alginate 2% + eugenol EO 0.1% and alginate 2% + citral EO 0.15% + eugenol EO 0.10%pectin 2% + eugenol EO 0.1% and pectin 2% + citral EO 0.15% |
reduction in microbial load during storage |
Guerreiro et al. 2015 |
fresh strawberries |
beeswax |
- |
coconut and sunflower oil |
spreading |
60 mL coconut oil, 50 mL sunflower oil and 25 g beeswax |
good moisture barrier, hence prevented water loss and deactivation of vitamin C, improved appearance, antifungal due to presence of coconut oil |
Mladenoska 2012 |
fresh strawberries |
chitosan + banana starch |
2% citric acid solution and sorbitol |
aloe-vera gel |
dipping (3 minutes) |
final concentration of coating solution; 3% (w/v) starch, 2% (w/v) chitosan and 20% (v/v) aloe-vera gel |
reduced decay rate, showed antifungal and antimicrobial properties, decreased in water vapor loss and delayed loss of physicochemical properties during storage |
Pinzon et al. 2020 |
fresh strawberries |
chitosan |
acetic acid |
- |
dipping (5 minutes) |
application of 1% and 1.5% chitosan showed significant positive results |
increased in shelf life, inhibited oxidative enzyme activity. i.e., delayed in G-POD and PPO activities and retarded decrease of ascorbic acid. GSH content, and β-1,3-gluconase activity |
Wang & Gao 2013 |
Citrus bruit |
fresh mandarins |
chitosan, MC, HPMC, CMC |
glycerol |
- |
spreading |
first layer CMC (1.5%) and second layer chitosan (1.5%) |
firmness and gloss improved and physiological quality of fruits improved |
Arnon et al. 2015 |
fresh fruit |
chitosan and locust bean gum (LBG) |
- |
pomegranate peel extract |
|
chitosan (1 % w/v) and LBG (0.5% w/v) + 0.361 g dry water pomegranate peel extract (WPPE per mL) |
shelf life extended, inhibited green mold development, antifungal in nature |
Kharchoufi et al. 2018 |
fresh fruit |
beeswax |
benlate-fungicide |
- |
- |
5% beeswax + 0.5% benlate |
extension of shelf life and overall quality improved |
Shahid & Abbasi 2011 |
Cherry tomatoes and tomatoes |
fresh cherry tomatoes |
quinoa protein chitosan |
- |
thymol nanoemulsion |
dipping (3 minutes) |
1 : 5 w/v quinoa flour and distill water + 10% thymol nanoemulsion |
antifungal in nature inhibited the growth of Botrytis cinerea |
Robledo et al. 2018 |
cold stored cherry tomatoes |
hydroxypropyl methyl cellulose (HPMC) and beeswax (BW) (HPMC-lipid edible composite emulsion) |
glycerol 2% sodium benzoate and oleic acid |
- |
dipping (30 seconds) |
- |
inhibited the growth of A. alternate, reduction in the black spots, respiration rate and weight loss, controlled the postharvest quality of food, decreased water loss, and food looked glossy |
Fagundes et al. 2015 |
fresh tomatoes |
pectin + corn flour + beetroot powder |
glycerol |
|
dipping |
|
delayed respiration rate, retained biochemical quality, decreased in weight loss and decaying rate |
Sucheta et al. 2019 |
Peaches |
flesh peaches |
chitosan |
chlorogenic acid |
- |
- |
1 : 1 (chitosan : chlorogenic acid) showed highest antioxidant activity |
exhibited strong antioxidant activities and results promised to maintain firmness, ascorbic acid content, SSC and TA when stored at 20 °C for 8 days |
Jiao et al. 2019 |
flesh-cut peaches |
- |
- |
green tea, Posidonia oceanica (PO) |
dipping |
- |
controlled microbial spoilage and made food product look attractive for consumers |
Piva et al. 2017 |
fresh fruit |
sodium alginate |
- |
rhubarb extract |
dipping |
1 % (w/v) sodium alginate + 0.05% rhubarb extract |
control degradation caused by Penicillium expansum, exhibited antifungal properties and maintained physiological quality parameters |
Li et al. 2019 |
Button mushrooms |
fresh |
tragacanth gum |
|
Satureja khuzistanica essential oil |
|
100–1000 ppm of Satureja khuzistanica essential oil |
maintenance of 92.4% tissue firmness, and reduction in microorganism counts, such as yeasts and molds and Pseudomonas, compared to uncoated samples |
Nasiri et al. 2018 |