Project Abstract

Abstract
The utilization of edible coatings for extending the shelf life of fresh produce has gained significant attention in recent years as a sustainable approach to reducing food waste and enhancing food quality. This research project aims to investigate the effectiveness of edible coatings in prolonging the shelf life of various fresh produce items. The study will focus on evaluating the impact of different types of edible coatings on the quality attributes and shelf life extension of fruits and vegetables. Chapter one provides an introduction to the research topic, outlining the background of the study, problem statement, objectives, limitations, scope, significance, structure of the research, and definition of key terms. The literature review in chapter two covers ten key points related to edible coatings, food preservation, shelf life extension, and the impact of coatings on fresh produce quality. Chapter three details the research methodology, including the selection of fresh produce samples, preparation of edible coatings, application techniques, storage conditions, and analytical methods for evaluating quality parameters. The methodology section also discusses the experimental design, data collection process, and statistical analysis procedures. In chapter four, the findings of the research are elaborated upon, presenting the results of the shelf life extension study, quality analysis of coated and uncoated produce samples, and comparative assessments of different coating formulations. The discussion of findings explores the implications of the results, identifies key trends, and highlights the practical applications of edible coatings in the food industry. Chapter five concludes the research project by summarizing the key findings, implications, and recommendations for future research. The conclusion also reflects on the significance of utilizing edible coatings for extending the shelf life of fresh produce and addresses potential challenges and opportunities for further advancements in this field. Overall, this research project contributes to the growing body of knowledge on the application of edible coatings for enhancing food preservation and reducing food waste. By exploring the efficacy of different coating formulations on various types of fresh produce, this study provides valuable insights for food technologists, researchers, and industry professionals seeking sustainable solutions for improving the quality and shelf life of perishable food items.

Project Overview