ABSTRACT
162Edible coating is a healthy and environment friendly approach. It is directly consumable and does not leave any residues. This technology not only retains the quality of fresh fruits but also extends their overall shelf-life. Edible coating alters various physical, physiological and biochemical aspects of fruit growth, to carry out its effect. Alteration and control over respiration rate, moisture retention, retaining glossiness, firmness, are few to be listed from the long list of its functions. Intelligent selection and use of edible coating helps us to incorporate other natural preservatives in it, which in turn offers resistance to fruits against various quality-deteriorating factors. Although some lacunas still exists in the technology with respect to gas exchange, off flavor, functional barriers, etc. These lacunas can be rectified to a maximum extent by the knowledge of crop-based response of various edible coatings and is an important future thrust. The success of edible coating depends on its ability for enhancing food safety along with retaining nutritional and sensory attributes. The chapter deals with the properties, types, classification, formulations, available products forms, advantages, disadvantages, mode of action, and phenomenon involved. Along with this a detailed overview on action of edible coating with the reports of its physical, physiological, and biochemical effect on fruit crops has been provided. This also includes the recent botanicals and plant products tested successfully for their effect on fruit crops, when used as edible coating. Thus this chapter provides an overview for the researchers for evolving and modifying the edible coatings for their enhanced effects on fruit crops and to explore this emerging and expanding green technology of edible coating for humankind.
