Image analysis application for the evaluation of edible coating applied to fruits

Abstract

Currently, the market trend is guided by a higher consumption of fruit, both fresh and minimally processed (which not only retains its nutritional value and sensory quality , but also this product has a longer shelf life). In recent years, many techniques to maintain stability and extend the shelf life of fruit have been studied. One of these techniques is the use of edible films and coatings. These coatings allow to form a film on the product, a thin layer of edible material which mainly acts as a barrier that controls the transport of gases, reduces deterioration, reduces water loss, slows color changes, improves appearance and reduces the loss of aromas, allowing to ensure quality and increase shelf life. These changes associated with the implementation of edible coatings can be evaluated with nondestructive techniques such as image analysis, which consists in quantifying the properties of objects such as color, texture, shape, size, among others. Taking into account the advantages of this non-destructive technique, the objective of this review is to present a vision of the importance of using image analysis as a tool to assess the quality in the application of edible coatings for fruits.