EDIBLE STARCH-BASED COATINGS IN POST-HARVEST STORAGE OF FRUIT: A BIBLIOGRAPHICAL REVIEW

Abstract

Several types of edible coatings have been evaluated in recent decades to increase the shelf life of fruits, contributing to the preservation of texture and nutritional value, reducing gas and moisture exchanges, and potentially preventing microbial contamination. Raw materials used in film production should be abundant, low-cost, biodegradable, and renewable. Polysaccharides, lipids, and proteins can be mentioned, alone or combined, each presenting advantages and disadvantages. Therefore, the main objective of this work is to address starch-based edible coatings as disclosed in the scientific community.