**4.4 Antimicrobial properties**

One of the main contamination reasons for fruit and vegetable is the lack of proper packaging. An antimicrobial active packaging system loaded with antimicrobial agents can be applied to minimise the spoilage of fresh produce to control their microbial growth. Some studies also proved this as strawberries coated with 1.5% sodium alginate and nano ZnO showed the lowest growth of micro-organisms. The Antimicrobials in the edible coatings enhance the shelf life and safety of fruits and vegetables by preventing microbial growth and damages [19]. Some of the antimicrobial substances include organic acids such as citric acid and lactic acid, Microbial bacteriocins like Lactic acid bacteria and some polypeptides such as lysozymes [20].
