**2. Edible coatings**

These are thin layers of edible material applied to a product surface in addition to or instead of natural protective wax coatings and act as a barrier to moisture, oxygen, and solute movement for food [8]. Fruits and vegetables continue to respire even after harvest and use up all the oxygen within the product, which is not replaced as quickly as by edible coating and produces carbon dioxide, which accumulates within the product because it cannot escape as easily through the coating. Therefore, fruits and vegetables stay firm, fresh, and nutritious for longer, and their shelf life is almost doubled. The amount of coating affects the extent to which the internal atmosphere (O2 and CO2) is modified and the degree of minimization in weight loss. Since ancient times, edible coatings and films have been used in the food business to protect food goods. This is not a novel method of preservation. The first edible fruit coating was wax. In the twelfth and thirteenth centuries, the Chinese coated lemons and oranges with war [9].
