Preparation of Protective Film for Fruits from Lignocellulosic Materials and Application of Short Ozone Pretreatment on Their Dissolution

The perishable nature of fruits and vegetables makes their shelf-life limited. Environmental factors, transportation and preservation conditions through postharvest can decrease the storage time and quality. Therefore, prolonging supply period of fruits and vegetables by using safer postharvest treatments lead preservation methods to edible coatings. Active edible coatings include different types of functional substances can be considered as a preservation method to improve strategies for improving the quality, safety and shelf-life of fruits and vegetables after storage. In this article, an overview of the basics and methods of using lignocellulosic materials to create edible coating films and the recent challenges and developments of this type of lignocellulosic material application are presented. A review of the scientific sources shows that cellulose, lignin and chitosan are polysaccharides that have high potential in the production of edible coatings. These types of coatings are commonly odorless, tasteless, non-toxic, non-allergenic, water soluble, transparent, and resistant to oil and fats. In addition, these coatings can be good carriers for active additives, antimicrobial compounds, antioxidants, anti-browning agents, texture enhancers, and nutraceuticals to prevent unwanted reactions and enzymatic or biochemical damage to inhibit microbial decay and enzymatic or biochemical damage and prevent physical textural deterioration in fruits and vegetables during storage.