Application of edible coating for acerola preservation
Nguyen Phuoc Minh
Acerola fruit is live tissue having high moisture content and which lose water and continue respiration thereby producing heat and water at the expense of food reserves. Fresh fruit cannot continue replenishing carbohydrates or water after harvesting. Packaging plays a decisive role in the improvement of acerola’shelf life and new packaging materials are being developed, most of them are derived from renewable resources. Edible coating is beneficial to the shelf life of postharvest fruit and vegetable. Gelatin-based coating was concerned in recent years owing to its non-toxic, biodegradable, and biocompatible properties. We have successfully exploited gelatin-based coating to extend shelf-life of acerola fruit to approximately 30 days compared to 10 days as normal preservation method.