**6. Application methods of edible coatings**

The application technique will be selected based on the nature of the food to be coated, the surface qualities, the rheological properties of the solution, and the primary purpose of the coating, all of which influence how well the coating will preserve fresh fruits and vegetables. Coatings' ability to stick to food surfaces is crucial to their serving their purpose. Interfacial contact between food surface and coating may be evaluated by measuring wettability. This factor is essential to consider when monitoring the effectiveness of the coating solution on the food's surface. Coating fresh fruits and vegetables with edible substances are often done by dipping, spraying, or hand-coating. Fluidized bed processing and foaming are two more methods; however, they are seldom employed outside of research settings [26]. Edible coatings depend on numerous parameters such as type of coating used, amount, viscosity, and also surface tension. The coating method also affects the efficiency and quality of the coating (**Table 2**) [34].



**Table 2.**

*Use of different nano edible coatings of fruits and its findings.*
