Krishnan Reshma, Misra Manjusri, Subramanian Jayasankar, Mohanty Amar
School of Engineering, Thornbrough Building, University of Guelph, Guelph, Ontario, Canada.
Bioproducts Discovery and Development Centre, Department of Plant Agriculture, Crop Science Building, University of Guelph, Guelph, Ontario, Canada.
Compr Rev Food Sci Food Saf. 2025 May;24(3):e70179. doi: 10.1111/1541-4337.70179.
Stone fruits, also known as drupes, include apricots, peaches, plums, cherries, and nectarines that have high global demand due to their nutritional benefits and palatable characteristics. Being soft fruits, they are susceptible to various postharvest issues, reducing their shelf life, with postharvest loss reaching 15%-50%. Among various postharvest management techniques, edible coating is emerging as a popular method due to its positive effects on the quality, physiochemical, phytochemical, and organoleptic characteristics of these fruits. By creating a modified atmosphere, edible coatings can effectively reduce weight loss to less than 10%, meeting the international standard for marketing stone fruits. They also help delay firmness loss, as observed in peaches, where coated samples retained a firmness of 5.6 N compared to 1.8 N in control. Furthermore, edible coating can extend shelf life beyond 7 days at ambient temperature and up to 35 days in cold storage, as reported in literature. These coatings create a semipermeable barrier to gaseous exchange and moisture, helping preserve aroma compounds and delay ripening and respiration rates. Thus, this comprehensive review investigates the importance of edible coating in enhancing the quality attributes and the shelf life of stone fruits. This article also evaluates most current research done on edible coating applications in stone fruits and provides details on ideal coating conditions and requirements for these fruits. The study also discusses current developments in the application of bioactive compounds and nanotechnological techniques to enhance the functional properties and performance of edible coatings. Nevertheless, because this technology is still in its infancy, commercial technological adoption necessitates both widespread consumer acceptance and economic viability.
核果，也被称为肉质果，包括杏子、桃子、李子、樱桃和油桃。由于其营养价值和美味特性，它们在全球范围内需求量很大。作为软质水果，它们易受各种采后问题的影响，从而缩短保质期，采后损失率达15%-50%。在各种采后管理技术中，可食用涂层作为一种流行的方法正在兴起，因为它对这些水果的品质、物理化学、植物化学和感官特性有积极影响。通过创造一个改良的气氛，可食用涂层可以有效地将重量损失降低到10%以下，达到核果销售的国际标准。它们还有助于延缓硬度损失，如在桃子中观察到的那样，涂覆样品的硬度保持在5.6牛顿，而对照样品为1.8牛顿。此外，据文献报道，可食用涂层在环境温度下可将保质期延长至7天以上，在冷藏条件下可达35天。这些涂层对气体交换和水分形成半透性屏障，有助于保留香气化合物并延缓成熟和呼吸速率。因此，这篇综述研究了可食用涂层在提高核果品质属性和保质期方面的重要性。本文还评估了目前关于核果可食用涂层应用的最新研究，并提供了这些水果理想涂层条件和要求的详细信息。该研究还讨论了生物活性化合物和纳米技术在增强可食用涂层功能特性和性能方面应用的当前进展。然而，由于这项技术仍处于起步阶段，商业技术的采用需要广泛的消费者接受度和经济可行性。
