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

Abstract

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 preserva