intoduction

INTRODUCTION

Edible coating have long been known to protect perishable food products from detoriation by retarding dehydration, improving the texture quality and helping retain the volatile flavor compounds and reducing the microbial growth. In this way, the application of edible coatings on fresh fruits like starwberries can provide an alternative method to extend the post-harvest, reducing quality changes and quality losses.

Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop new technologies that improve the quality and quantity of healthy food products. The main goal is to safely increase yields with effective quality control and to preserve the environment and fulfill consumer expectations.

Both consumers and food producers require more research about fresh-cut produce. Producers demand inexpensive and effective technologies to safely preserve the quality of the products. In the same manner, consumers want quality low priced fresh-cut produce. The rsearcher attempts to solve problems in freshcut processing and quality preservation.
The research proposal entitled “The Effect of Optunia ficus indica Mucilage Coating on the Fragaria ananassa Shell-life” aimed to determine the effects of optunia ficus indica mucilage on color, texture and, quality of the fruit.

This research proposal focused mainly mucilage which slows down the spoilage of fruits.