Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Table 3

Edible coatings and/or edible films that are applied to fruits and vegetables to prolong their postharvest quality.

Fruit and vegetable product	Formulation	Effect	Reference
Pear	Methylcellulose	Browning reduction	[78]
Strawberry	Cactus mucilage	Permanence of texture, color, and sensory attributes	[74]
Mango	Chitosan	Reduction in water loss, sensory properties, and inhibition of the growth of microorganisms	[79]
Apple	Alginate, gellan gum	Reduction of moisture loss, slowing down of respiration	[80]
Banana	,	Reduction of enzymatic browning and maintenance of firmness	[81]
Strawberry		Barrier to gases, reduction of moisture loss, and antifungal effect	[72]
Broccoli	Chitosan	Reduction of mesophilic microbial load	[82]
Banana		Control of the fungus that causes anthracnosis in the fruit (Colletotrichum musae)	[83]
Grape		Decreased respiratory rate and increased mechanical resistance	[84]
Mango	Potato and cassava starch	Preservation of appearance, color, firmness, and reduction of respiration	[85]
Tomatoes	Cassava starch	Effect on the ripening process	[86]
Strawberry		Preservation of total phenol content and antioxidant capacity, delay of microbial development	[87]
Mango		Reduction of coliforms, psychrophiles, fungi, and yeasts	[88]
Pepper		Permanence of quality physicochemical parameters, as well as an increase in shelf life	[89]
Carrot		Inhibition of mold and yeast growth; reduction of weight loss and color	[90]
Tomatoes		Good functional and mechanical characteristics; reduced weight loss, increased firmness, and good looks	[91]
Broccoli, cauliflower, carrot, and chayote		Conservation of sensory quality	[92]
Pear	Candelilla wax + Arabic gum + jojoba oil + pomegranate polyphenols	Increased shelf life, maintaining product quality	[93]
Mango		Shelf life extension	[94]
Strawberry		Reduction of the rate of respiration, delay of the senescence process, and loss of texture	[95]
Guava		Delay of the ripening process	[96]
Strawberry		Improvement in quality parameters (less weight loss, greater firmness, greater color retention, greater titratable acidity)	[97]
Tihuixocote	Tejocote pectin	Delay of the rate of pulp and skin loss of firmness	[98]