Edible coating in fruits


  • Márcia de Mello Luvielmo Universidade Federal de Pelotas
  • Susana Vieira Lamas Universidade Federal de Pelotas




Edible coatings or coverings are one of the latest alternatives in food preservation. Coatings have excellent barrier properties, especially concerning the transport of gases and water vapor, among other factors that contribute to the maintenance of the post-harvest fruit quality. This paper aims to present studies of application of edible coatings on fruits and their influence on the maintenance of fruit quality, increasing its shelf life. The most commonly compounds used in the preparation of edible coatings are polysaccharides, lipids and proteins. The combination of these components ensures excellent results in terms of different functional characteristics of each class. Depending on the individual characteristics of the fruit ripening, the application of different types of coatings, as well as the optimal concentration, has been extensively studied in order to develop an edible coating more favorable to the fruit’s shelf life . The work done in this area shows that edible coatings applied to the whole fruit or to a slice of it are able to preserve it for longer periods than what is expected, maintaining the quality demanded by consumers, that is, the characteristic of fresh fruit.

Key words: edible coatings, fruits, conservation.

Author Biography

Márcia de Mello Luvielmo, Universidade Federal de Pelotas