## 1 Introduction  
Consumer behaviors have been greatly influenced by the substantial demand for health-conscious food items. It is commonly recognized that consuming fruits and vegetables provides significant health benefits and helps to protect against many aliments. [PERSON] et al. (2021) emphasized that consuming a diverse range of fruits and vegetables daily might significantly lower the risk of death [1], particularly in relation to cardiovascular disease, chronic illnesses, and cancer [2]. Red fruits, commonly referred to as berries, are diminutive fruits which are highly valued for their crimson color, tangy-sweet flavor, and advantageous effects on well-being [3]. There are several types of red fruits, but the most important ones are from the _Rosaceae_ (strawberries, sweet cherries, raspberries, and blackberries), _Ericaceae_ (blueberries, cranberries), _Myrtaceae_ (Jaboticaba), and _Arecaceae_ (Acai) families. These fruits are rich in essential nutrients and have low caloric contents. They may be consumed either in their raw form or processed into various products, such as juice, fruit pulp, jams, sweets, and fermented drinks [3]. Berries with a certain color, including blackberries (Rubus species), black raspberries (_Rubus occidentalis_), blueberries (_Vaccinium cryombosum_), cranberries (_Vaccinium macrocarbon_), red raspberries (_Rubus ideaus_), and strawberries (_Fragaria ananassa_), are frequently consumed by humans either in their natural state or after undergoing processing [4]. Red fruits are high in phenolic chemicals, with the main types being phenolic acids (hydroxycinamic and hydroxybenzoic acids), flavonoids (flavanols, flavonols, and anthocyanins), and stilbenes (resveratrol). These are distributed in varying amounts in different regions of the fruit (epicarp, endocarp, and seeds). Furthermore, while polyphenols may be found in many plant matrices, red fruits are known to contain a high concentration of anthocyanins, which are responsible for their color [3]. Hence, the popularity and consumption of red fruits have experienced substantial growth. This can be attributed to their rich nutritional content, distinct taste, flavor, and beneficial properties for health promotion. Red fruits are recognized as dietary sources of bioactive compounds, which contribute to their known health benefits [5; 6; 7; 8]. In red fruits, flavonoids, specifically anthocyanins, play a crucial role in determining their color, and they possess various beneficial effects such as antioxidant, antimicrobial, anti-inflammatory, anticancer, and cardioprotective properties [9]. However, these compounds are prone to degradation during plant growth, food processing, and gastrointestinal processes, which ultimately reduces their bioaccessibility [3]. Consequently, the primary obstacle in distributing high-quality berries concerns the need to prevent their deterioration and prolong their storage capacity. Berry fruits are particularly vulnerable to pathogen attack, over-ripening, excessive respiration, softening rate, susceptibility to mechanical damages, and decay [4; 9]. The most effective techniques for preserving quality during the postharvest period are immediate precooling and storage at low temperatures. Manipulating and regulating the composition of gases in the environment, specifically increasing carbon dioxide (CO\({}_{2}\)) levels up to 20 kPa and oxygen (O\({}_{2}\)) levels between 5 and 10 kPa, may inhibit the development of microorganisms and delay the senescent process. However, these modified atmospheres may also have an impact on the presence of bioactive chemicals, and the specific reaction to these technologies varies depending on the cultivar [9]. Therefore, to mitigate the loss of red fruits and prolong their storage duration, it is necessary to investigate novel preservation techniques [10]. Hence, the utilization of edible coatings is a contemporary approach to preserve the quality of red fruits and decrease food waste [11; 12].