Thesis Abstract

Abstract
This thesis explores the potential use of edible coatings to extend the shelf life of fresh produce. The perishability of fresh fruits and vegetables poses a significant challenge in the food industry, leading to food waste and economic losses. Edible coatings have emerged as a promising solution to enhance the shelf life of perishable produce by providing a protective barrier against external factors such as moisture loss, microbial contamination, and physical damage. This research aims to investigate the effectiveness of edible coatings in prolonging the post-harvest shelf life of fresh produce and to assess their impact on quality attributes such as texture, color, and nutritional content. The study begins with an in-depth review of the existing literature on edible coatings, post-harvest physiology, and quality parameters of fresh produce. The literature review highlights the current trends, challenges, and opportunities in the application of edible coatings for food preservation. Subsequently, the research methodology section outlines the experimental design, sample selection, coating formulations, and evaluation parameters used to assess the efficacy of edible coatings on fresh produce. The findings of this study reveal that edible coatings show promise in extending the shelf life of fresh produce by reducing moisture loss, inhibiting microbial growth, and maintaining the overall quality of the products. The results indicate that the type of coating formulation, application method, and storage conditions significantly influence the effectiveness of edible coatings in preserving fresh produce. Additionally, sensory evaluation tests demonstrate consumer acceptance of coated produce in terms of taste, appearance, and overall quality. In conclusion, this research contributes valuable insights into the application of edible coatings for extending the shelf life of fresh produce. The study underscores the importance of optimizing coating formulations, application techniques, and storage conditions to maximize the benefits of edible coatings in food preservation. The findings of this research have implications for the food industry, agriculture sector, and consumers seeking sustainable solutions to reduce food waste and improve the availability of fresh, high-quality produce. Further research is recommended to explore the scalability, cost-effectiveness, and market potential of edible coatings in commercial food production.

Thesis Overview