## 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
& \\  & & This method helps apply a thin layer of coating onto the surface of very small dry food products products, such as wheat or nuts. & \\  & & This method helps apply a thin layer of coating onto the surface of very small dry food products, such as wheat or nuts. & \\  & & This method helps apply a thin layer of coating onto the surface of very small dry food products products, such as wheat or nuts. & \\  & & This method helps apply a thin layer of coating onto the surface of very small dry food products, such as wheat or nuts. * Immersion (Dipping Coating Method)  
The immersion technique is widely used due to its ease of implementation and cost-effectiveness. This process involves the application of a liquid, suspension, or emulsion coating. The process consists of the following three specific stages: (i) immersion and residence, (ii) deposition, and (iii) solvent evaporation [105; 157; 167]. To begin, submerge the food in the coating at a consistent speed, ensuring that the food contacts and retains the coating on its surface [157]. Deposition is a process used to acquire tiny layers of coating. In this process, the food is immersed and then kept still to allow the surplus coating to be eliminated via deposition [168]. The last stage, solvent evaporation, entails the removal of any surplus coating by means of either drying equipment or natural atmospheric conditions, thus allowing for the evaporation and drying of the food [157]. The immersion period might deviate from 5 to 30 s depending on the food product and edible coating purpose [169]. Prior research has demonstrated that the density and structure of the coatings formed through the process of dipping are greatly influenced by various factors. These factors include the duration of immersion, the speed at which the object is withdrawn, the number of dip-coating cycles, the properties of the coating solution, such as density, viscosity, and surface tension, the characteristics of the substrate surface, and the conditions during the drying process [105; 107]. This approach has several benefits, since the whole surface of the food is consistently coated, and it may be applied to diverse surfaces. Nevertheless, the dipping approach has certain drawbacks. It may not be good for fruits with sensitive skins or membranes, since they may be harmed during immersion [171]. Dipping commonly results in a thick layer, leading to substantially reduced fruit respiration and potentially accumulate unwanted residues, and thus resulting in the development of microorganisms within the coating itself [157; 160], damage food surfaces, and degraded function [105]. In addition, germs and debris from the fruit surface may contaminate the coating solution, thereby demanding industrial up-scaling. Another downside of the dipping strategy is the considerable amount of solution required for coating per unit mass of the product to assure proper dipping conditions [105; 111]. * Spreading Technique  
The spreading method is excellent for coating solutions with a high viscosity. In general, the wetness level and spreading rate are the major criteria used to characterize how the coating solution is dispersed across the food surface [105]. Several elements impact the efficacy of coating deposition via spreading, including the substrate quality, especially the drying conditions, liquid properties, and surface geometry [105; 172]. This approach is employed for covering fruit with a tiny surface area, such as grapes [171; 173]. The coating substance is applied to the surface of the fruits using a brush by skilled operators [171]. Thus, the human component has a substantial influence on the quality of the coating and thickness uniformity [105]. * Spraying Methods  
The edible coating material may also be sprayed to the surface of red fruits using a spray nozzle via spraying technique [171; 174]. Spraying is the procedure of utilizing a collection of nozzles to disperse tiny coating droplets over the fruit surface [105; 157].