## 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  
Different procedures may be used to apply edible coatings onto red fruits, depending on the state of the coating ingredient, which can be a liquid, suspension, emulsion, or powder. The choice of an effective coating method influences not only the preservation effect of the coatings created on the food products, but also the manufacturing cost and process efficiency [156]. Table 3 summarizes the major different coating methods with their advantages and disadvantages. The selection of an appropriate application procedure is crucial to maximize the efficacy of the coating and produce the most promising outcomes [157]. \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline \hline
**Coating Composition** & **Types of Red Fruits** & **Impact on Red Fruits** & **Reference** \\ \hline Lemongrass oil & Strawberries & \(\diamondsuit\) & have significant effects on the weight loss, SSC, TA, fruit firmness, microbial and chemical spoilage, and off-odor & [147] \\ \hline Olive wastes polyphenols-based chitosan & Strawberries & \(\diamondsuit\) & improved the bioactive substances and freshness quality maintained lower activities of cell wall deterioration and resulted in a significant delay in anthocyanins, total phenolics, flavonoids, and antioxidants & [148] \\ \hline Tamarind (_Tamarindus indica_ L.) seed starch & Grapes & \(\diamondsuit\) & maintains the main aspects of quality providing a higher ratio of soluble solids/titratable acidity and vitamin C contents extended shelf life & [149] \\ \hline Chitosan (CS) + shrimp caroten proteins (CP) & Strawberries & \(\diamondsuit\) & effective on reducing the fungal decay lower weight loss & [150] \\ \hline Chitosan (CH) + Nisin (NS) + Natamycin (NT) + Pomegranate (PE) + Gage seed extract (GE) & Strawberries & \(\diamondsuit\) & improved the stability of pH, total soluble solid content, and texture of fruits effective against aerobic mesophilic bacteria on fruits improved the quality and extended the shelf life & [151] \\ \hline Chitosan + Aloe vera & Blueberries & \(\diamondsuit\) & successfully improved shelf life stability retard postharvest deterioration of blueberries & [152] \\ \hline Chitosan and carboxymethyl cellulose (CMC) & Strawberries & \(\diamondsuit\) & significantly effective in inhibiting the loss of fruit firmness and aroma volatiles of strawberries little effect on the total soluble solids and total acidity contents significantly reduced the primary metabolite contents involved in carbohydrate, fatty acids, and amino acids metabolism, as well as the secondary metabolite contents involved in terpenoid, carotenoid, phenylpropanol, and flavonoid metabolism & [153] \\ \hline Lemongrass oil + chitosan & Grape berry fruits & \(\diamondsuit\) & higher efficiency in improving microbial safety against Salmonella & [154] \\ \hline Alginate/Oil nanoemulsion & Sweet cherries & \(\diamondsuit\) & improved quality, reduced cracking on fruits improved quality, reduced cracking on fruits & [155] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._  
\begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline
**Techniques** & **Description** & **Advantages** & **Disadvantages** & **Examples** & **Reference** \\ \hline \multirow{9}{*}{\ \begin{tabular}{} \end{tabular}  } & This entails completely immersing the food product in the coating-forming solution, resulting in the coating material being deposited onto the food product’s surface. When dipping, food is simply dipped into a solution and then removed after a predetermined amount of time, typically 5 to 30 s. The solvent evaporates from the coating, leaving behind a thin layer on the product’s surface. & The dipping process has some clear drawbacks, such as the dilution of the coating solution and high leftover coating material quantities, which frequently lead to the proliferation of microorganisms in the dipping tank.