Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit
文献类型： 外文期刊
作者： Aaqil, Muhammad 1 ; Peng, Chunxiu 2 ; Kamal, Ayesha 2 ; Nawaz, Taufiq 3 ; Gong, Jiashun 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China
2.Yunnan Agr Univ, Coll Hort & Landscape, Kunming 650201, Peoples R China
3.South Dakota State Univ, Coll Nat Sci, Brookings, SD 57007 USA
4.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Peoples R China
关键词： peach fruit; edible coating; shelf life; hydrocolloids; lipids; postharvest storage
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 2 期
页码：
收录情况： SCI
摘要： Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
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