Thesis Abstract

Abstract
This thesis presents a study on the development of a novel method for extending the shelf life of fresh produce using edible coatings. The objective of this research is to investigate the effectiveness of edible coatings in prolonging the shelf life of perishable fruits and vegetables. With the growing concern for food wastage and the need to enhance food preservation techniques, this study aims to contribute to sustainable food practices by exploring innovative solutions in food technology. The introduction provides an overview of the importance of extending the shelf life of fresh produce and the challenges associated with traditional preservation methods. The background of the study discusses the existing literature on edible coatings, highlighting their potential benefits in enhancing the quality and safety of perishable foods. The problem statement identifies the gap in current research related to the application of edible coatings in extending the shelf life of fresh produce. The objectives of the study include evaluating the effectiveness of different types of edible coatings in delaying the ripening process and inhibiting microbial growth on fruits and vegetables. The limitations of the study are outlined, including constraints in sample size and access to specialized equipment. The scope of the study covers the testing of various edible coatings on a range of fresh produce items to assess their impact on shelf life extension. The significance of the study lies in its potential to offer sustainable solutions for reducing food waste and improving food security. By developing a novel method for extending the shelf life of fresh produce using edible coatings, this research aims to contribute to the advancement of food preservation technologies. The structure of the thesis is outlined to provide a roadmap for the organization of the research findings and discussions. Chapter Two presents a comprehensive literature review on edible coatings, food preservation techniques, and the factors influencing the shelf life of fresh produce. The review of related studies provides insights into the current state of research in the field and sets the context for the experimental investigation conducted in this thesis. Chapter Three details the research methodology employed in the study, including the experimental design, sample preparation, and data collection procedures. The chapter outlines the variables tested, the equipment used for analysis, and the statistical methods applied to evaluate the results. Chapter Four presents a thorough discussion of the findings obtained from the experimental trials, including the effects of different edible coatings on the shelf life of fresh produce. The analysis of the data highlights the efficacy of specific coatings in delaying spoilage and maintaining the quality of fruits and vegetables over an extended period. In conclusion, this research contributes to the development of sustainable food preservation methods by introducing a novel approach using edible coatings to extend the shelf life of fresh produce. The study underscores the importance of continued research in food technology to address the challenges of food waste and enhance food security for future generations.

Thesis Overview

The project titled "Development of a novel method for extending the shelf life of fresh produce using edible coatings" aims to address the critical issue of post-harvest losses in the fresh produce industry. Post-harvest losses are a significant challenge globally, leading to economic losses, food waste, and environmental concerns. By developing a novel method that utilizes edible coatings, this research seeks to enhance the shelf life of fresh produce, thereby reducing waste and improving food security. Fresh produce, such as fruits and vegetables, are highly perishable due to factors like moisture loss, microbial growth, and enzymatic reactions. Traditional methods of extending shelf life, such as refrigeration and chemical preservatives, have limitations in terms of effectiveness, safety, and consumer acceptance. Edible coatings, on the other hand, offer a promising alternative as they can provide a protective barrier against external factors while being safe for consumption. The research will involve exploring different types of edible coatings, such as polysaccharides, proteins, and lipids, to determine their effectiveness in extending the shelf life of various types of fresh produce. By conducting experiments to assess parameters like coating composition, application methods, and storage conditions, the study aims to optimize the coating process for maximum efficiency. Furthermore, the project will investigate the impact of edible coatings on the quality attributes of fresh produce, including appearance, texture, flavor, and nutritional content. By evaluating sensory characteristics and nutritional profiles, the research will ensure that the coated produce meets consumer expectations and regulatory standards. In addition to laboratory experiments, the study will also consider the economic feasibility and scalability of implementing this novel method in the fresh produce industry. Cost-benefit analyses and life cycle assessments will be conducted to evaluate the economic and environmental sustainability of adopting edible coatings for extending shelf life. Overall, the research on the development of a novel method for extending the shelf life of fresh produce using edible coatings is significant in addressing the pressing issue of post-harvest losses. By offering a sustainable and consumer-friendly solution, this project has the potential to revolutionize the fresh produce industry, reduce food waste, and contribute to global food security.