date:May 15, 2020
ge of fresh produce moisture loss leads to changes in colour, texture, taste and weight loss.
2. Edible coating prevents gas exchange between the fresh produce and environment, which results to slow down the rate of respiration, delay the ripening and reduces the decay percentage. Due to gas-barrier property of edible coating enzymatic oxidation, browning discolouration and texture softening is reduced during storage.
3. By restricting the exchange of volatile components, edible coating prevents