April 15, 2020 | Food Research International |
Conducted by Universiti Putra Malaysia, this study addresses the challenges associated with post-harvest losses in tropical fruits, which have become increasingly commercialized globally due to rising demand, reaching 7.1 million tonnes in 2018. The perishable nature of these fruits makes them susceptible to significant losses, estimated at 18–28% post-harvest and exacerbated during transportation and trading.
To mitigate these losses, fruit coating has emerged as a promising solution. This review comprehensively examines the need for fruit coating and discusses various types of coating materials, including polysaccharides, proteins, lipids, and composites. The study highlights the effectiveness of different coating materials in extending the post-harvest life, reducing water loss, preventing chilling injuries, and combating post-harvest diseases in major tropical fruits like banana, mango, pineapple, and avocado.
While coatings for minor fruits such as durian, rambutan, passion fruit, and mangosteen are less explored, especially those derived from lipids and proteins, the study underscores the importance of understanding the fruit's characteristics and the chemistry of coating components when selecting the most appropriate coating. Additionally, the application techniques play a crucial role in modulating fruit quality and enhancing shelf life.