Edible Coatings for Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 15 August 2024 | Viewed by 667

Special Issue Editors

Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, USA
Interests: postharvest plant physiology; postharvest handling and storage of fruit; packaging; controlled atmosphere; modified humidity (MH) packaging; edible coating; volatile flavor
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Guest Editor
Institute of Agrifood Research (IRTA), Barcelona, Spain
Interests: fruit postharvest; fruit coatings; nano-sized edible coatings; nanoemulsions for food application; post-harvest fruit quality; post-harvest treatments to prevent physiological disorders; postharvest diseases; biocontrol agents for post-harvest fruit preservation

Special Issue Information

Dear Colleagues,

Edible coatings are made from natural, biodegradable materials that can be safely consumed. These substances include a variety of proteins, polysaccharides, lipids, and composite materials, each offering unique protective properties to the produce they envelop. When applied to fruits and vegetables, these coatings form a thin, imperceptible layer that acts as a barrier to moisture, atmosphere gases, and microbial growth, factors that contribute to deterioration and spoilage. The result significantly extends the product's freshness, texture, and nutritional value.

However, the benefits of edible coatings go beyond just prolonging shelf life. They play a crucial role in reducing the dependence on synthetic packaging materials, particularly plastics, which are a major environmental concern. These coatings align with the increasing consumer demand for eco-friendly and sustainable food practices by providing a natural alternative. They also offer potential cost savings for producers and consumers, as the extended shelf life reduces food waste and loss.

This special topic aims to delve deeper into the scientific principles behind edible coatings, exploring their composition, the various types of coatings available, their application methods, and their effectiveness. It also examines this technology's environmental and economic implications and how it fits into the broader context of global food sustainability efforts. As we explore the potential of edible coatings, we stand on the brink of a paradigm shift in how we preserve, transport, and consume our fruits and vegetables, paving the way for a more sustainable and efficient food system.

Dr. Jinhe Bai
Dr. Marcela Miranda
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • edible coating
  • wax
  • barrier to gases and microbial
  • water loss
  • microbial contamination
  • shelf life
  • packaging waste
  • sustainable
  • food safety
  • fresh produce

Published Papers (1 paper)

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17 pages, 2836 KiB  
Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System
by Ruojun Ding, Xishuang Dai, Zhong Zhang, Yang Bi and Dov Prusky
Foods 2024, 13(10), 1542; https://doi.org/10.3390/foods13101542 - 15 May 2024
Viewed by 468
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite [...] Read more.
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2· and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits’ antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits. Full article
(This article belongs to the Special Issue Edible Coatings for Fruits and Vegetables)
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