**7. Application of edible coating/films on some selected food products**

#### **7.1 Apple**

Apple which is a Pome fruit has undergone various research studies which proves the effectiveness of edible coating in the preservation of this fruit. For instance a research finding by Guerreiro et al. [23] showed a significant reduction of microbial load on the food product and resulted in a prolonged shelf life.

#### **7.2 Citrus**

FAOSTAT [1] reported that citrus is one of the main crops in the world with a total production of 18.9 million tonnes in 2017. Similar to the other fresh produce, postharvest losses are the major problem in the citrus production chain. Arnon et al. [24] developed a by-layer polysaccharides-based edible coating for mandarins using CMC as the internal layer whiles the chitosan was used as the external layer. The result demonstrated that the quality of the citrus fruits such as the gradient of the glossiness and peel colour were evenly improved.

#### **7.3 Mango**

Mango which is also a drupe fruit along with cherries and peaches have shown some significant improvement in terms of its shelf life upon the addition of edible coating/ film materials n it. Though Mango is most preferred due to its appealine organoleptic properties it has been shown to undergo rapid deterioration after harvest.

Paladines et al. [25] investigated the impact of roseship oil with aloe vera gel von deferring ripening and preserving the postharvest quality of a number of stone

### *Edible Coating DOI: http://dx.doi.org/10.5772/intechopen.101283*

fruits. The results indicated that the aloe Vera coating inhibited the formation of ethylene, decreased the respiration rate and delayed the changes the fruit colour and firmness. Again studies using guar gum and ginseng extract on sweet cherry showed a significant delay in the production of malondialdehyde [26].
