Efficacy of carboxymethyl cellulose and gum arabic edible coatings in combination with moringa leaf extract in improving postharvest quality of new avocado (Persea americana Mill.) cultivar, ‘Maluma’.

Abstract

There is growing trend towards an increase in demand for environmental friendly and sustainable postharvest treatments for fresh horticultural produce. This trend is also coupled by the recent increase in demand for ‘organic’ fresh products. In response to these demands, fresh produce industry together with researchers in the postharvest biology and technology have identified polymers such as polysaccharides, proteins and waxes to develop what is known as edible coatings. Edible coatings have been successful in reducing mass loss, delaying senescence thus prolonging shelf life of fresh produce. In addition, edible coatings have proven to be excellent carriers of active ingredients such as colourants, antimicrobials which helps alleviate antimicrobials properties of coated produce. The application edible coatings can also provide relief to both producers and consumers as they are economical affordable compared to other techniques. This review looks at formulation of edible coatings with focused on maintenance of postharvest quality. Recent advances in application and their effect on phytochemicals and sensory properties is also discussed. Furthermore, this review makes recommendations that could of assistance in the future, whilst assisting in future research.