## 4 Discussion
### Study on Red Fruits and the Implementation of Cutting-Edge Edible Coating
#### 4.3.3 Application Technique for Applying an Edible Coating on Red Fruits
In addition to the negative impact on the sensory quality of some edible coatings, the instability of bioactive chemicals, as well as the weak film-forming characteristics and surface adherence, provide additional challenges that restrict the commercial use of Aloe vera gel as an edible coating [200]. The use of essential oil to enhance the antimicrobial characteristics of edible coatings leads to drawbacks such as a limited solubility in water, strong odor, and high tendency to evaporate [201]. Furthermore, the absence of suitable materials possessing the necessary functions, as well as the financial burden associated with acquiring and installing the coating equipment, are additional obstacles that impede the implementation of edible coatings. The hydrophobic properties of most edible packing materials, together with the inadequate control over the temperature and relative humidity, provide obstacles that hamper the widespread use of edible coatings in the industry [10]. Furthermore, the lack of approved standards for the application of diverse edible coatings poses difficulties in terms of regulatory and safety concerns. The use of appropriate edible coatings, the optimization of edible coating concentration, the integration of edible coatings with flavor \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Membrane Type** & **Red Fruits** & **Effects** & **Reference** \\ \hline Chitosan (CS) + shrimp carotenoproteins (CP) + glycerol and polyvinyl alcohol (PVA) & & \(\bullet\) significantly reduced fungal decay by 45–50\% considerably reduced weight loss effectively suppressed the development of plant-disease-causing microorganisms on the surface of cold-stored fruits longer shelf life of the strawberries during storage & [150] \\ \hline Chitosan (CH) + nisin (NS), natamycin (NT), pomerangare (PE), and grape seed extract (GE) & & \(\bullet\) enhanced the stability of the pH, total soluble solid content, and texture of fruits shown efficacy against aerobic mesophilic bacteria exhibited a protective effect against yeast and mold development on fruits prolonged the shelf life of fresh strawberries for up to 30 days & [151] \\ \hline Chitosan + Aloe vera & Blueberries & & \(\bullet\) effectively enhances the stability of blueberries during storage and slows down their degradation after harvest & [152] \\ \hline Chitosan + carboxymethyl cellulose (CMC) & Strawberries (_Fragaria_\(\times\)_anansa_) Dutch.) & & \(\bullet\) successful in preventing decreases in firmness and fragrance volatiles little impact on the levels of total soluble solids and total acidity decreased the levels of primary metabolites related to glucose, fatty acids, and amino acid metabolism decreases in secondary metabolites involved in terpenoid, carotenoid, phenylpropanol, and flavonoid metabolism during an eight-day storage period & [153] \\ \hline Lemongrass oil + chitosan nanoemulsion coating & & \(\bullet\) effective in enhancing microbiological safety against Salmonella maintained the quality of grapes throughout a 28-day storage period at 4 °C & [154] \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Cont. enhancers, and nanoencapsulation techniques may effectively mitigate some drawbacks associated with edible coatings [10]. Additionally, conducting a washing process at the conclusion of storage has the potential to enhance the taste of the edible coating [202]. [PERSON] et al. proposed that incorporating nanotechnologies such as nanoencapsulation and multilayer systems into edible coatings might address the current limitations of these coatings [203]. This involves the creation of next generation edible coatings that can release active substances. In a similar vein, [PERSON] and [PERSON] found that incorporating nanoelements into edible coatings effectively extended the shelf life of goods by mitigating the development of pathogens and enhancing the quality of fruits and vegetables [204]. Food safety and regulations differ among nations.