Table of Contents:

1. Introduction
  - Background and Rationale
  - Objectives of the Study
  - Scope and Limitations
  - Organization of the Thesis

2. Literature Review
  - Overview of Post-harvest Losses in Fruits and Vegetables
  - Current Methods for Shelf Life Extension
  - Role of Edible Coatings in Food Preservation
  - Factors Affecting the Efficacy of Edible Coatings
  - Previous Studies on Edible Coatings for Fresh Produce

3. Methodology
  - Selection of Fruit and Vegetable Samples
  - Preparation of Edible Coatings
  - Application Techniques
  - Experimental Design
  - Shelf Life Assessment Methods
  - Sensory Evaluation Protocol

4. Results and Discussion
  - Physicochemical Characteristics of Coated Samples
  - Microbial Quality Analysis
  - Shelf Life Extension Effects
  - Sensory Attributes of Coated Produce
  - Comparison with Conventional Preservation Methods

5. Conclusion and Future Directions
  - Summary of Findings
  - Implications for the Food Industry
  - Recommendations for Further Research
  - Conclusion and Closing Remarks