## 4 Discussion
### Study on Red Fruits and the Implementation of Cutting-Edge Edible Coating
#### 4.3.2 Formulation of Edible Coating for Red Fruits Application
\begin{table}
\begin{tabular}{l c c c c} \hline
**Coating Composition** & **Types of Red Fruits** & **Impact on Red Fruits** & **Reference** \\ \hline \multirow{3}{*}{Gum arabic with \begin{tabular}{} \\ bergamot orange \\ \end{tabular} } & \multirow{3}{*}{Strawberries} & \(\diamondsuit\) & lower decay rate, \\  & & \(\diamondsuit\) & good retention of ascorbic acid & [131] \\  & & \(\diamondsuit\) & good consumer acceptability & \\ \hline \multirow{6}{*}{Chitosan and sodium alginate} & \multirow{6}{*}{blueberries} & \(\diamondsuit\) & Sodium alginate \\  & & \(\diamondsuit\) & higher values of firmness and lightness \\  & & \(\diamondsuit\) & higher total phenolic content \\  & & \(\diamondsuit\) & lower values of total soluble solids content and \\  & & \(\diamondsuit\) & tittatable acidity \\  & & \(\diamondsuit\) & promoted the growth of yeasts and molds at the \\  & & \(\text{end{tabular}}\) & [132] \\  & & \(\text{Chitosan}\) & \\  & & \(\diamondsuit\) & coating delayed ripening as indicated \\  & & \(\diamondsuit\) & higher total soluble solids content and tittatable \\  & & \(\diamondsuit\) & cultiva \\  & & \(\diamondsuit\) & cultiva \\  & & \(\diamondsuit\) & and molds \\ \hline \multirow{3}{*}{Chitosan} & \multirow{3}{*}{Raspberries} & \(\diamondsuit\) & reducing darkening \\  & & \(\diamondsuit\) & maintaining the anthocyanin contents and \\  & & & attributes directly related to freshness & \\ \hline \multirow{3}{*}{Milk protein and nisin} & \multirow{3}{*}{Strawberries} & \(\diamondsuit\) & longer shelf life \\  & & \(\diamondsuit\) & better color, aroma, flavor, and acceptability & \\ \hline \multirow{3}{*}{\
\begin{tabular}{} \\ btype (_Thymus zygis_ L.), and \\ cinnamon (_Cinnamontum_ \\ _exjanicum_) essential oils \\ \end{tabular} } & \multirow{3}{*}{Raspberries} & \(\diamondsuit\) & minimum weight loss \\  & & \(\diamondsuit\) & antifungal activity with low fungal counts \\  & & \(\diamondsuit\) & highest concentration in anthocyanins & \\ \hline \multirow{6}{*}{Cassava starch + chitosan} & \multirow{3}{*}{Strawberries} & \(\diamondsuit\) & enhanced the postharvest conservation of \\  & & \(\diamondsuit\) & cold-stored strawberries \\  & & \(\diamondsuit\) & provided reductions in mass loss and counts of \\  & & & psychrophilic microorganisms, yeasts, \\  & & & and molds \\  & & \(\diamondsuit\) & improved the appearance of fruit after nine days \\  & & & of cold storage \\ \hline \multirow{3}{*}{
\begin{tabular}{} \\ bectin coating containing \\ lemon essential oil \\ \end{tabular} } & \multirow{3}{*}{Strawberries} & \(\diamondsuit\) & increase shelf life and storage time & [137] \\ \hline \multirow{6}{*}{Chitosan} & \multirow{6}{*}{Pomergranate} & \(\diamondsuit\) & Chitosan \\  & & \(\diamondsuit\) & significantly preserved fruit quality, firmness, \\  & & & visual appearance, husk color, ascorbic acid, and \\  & & & anthocyanin content \\  & & \(\diamondsuit\) & it reduced browing, peroxidase enzyme activity, \\  & & & and decay incidence \\ \cline{1-1}  & & Paraffin & Paraffin and beeswax & [138] \\ \cline{1-1}  & & \(\diamondsuit\) & effective in maintaining fruit water content \\ \cline{1-1}  & & \(\diamondsuit\) & significant preservation of husk distention using \\ \cline{1-1}  & & & paraffin at 20\% \\ \cline{1-1}  & & \(\diamondsuit\) & Gum arabic \\ \cline{1-1}  & & \(\diamondsuit\) & maintained moderate rates of fruit respiration \\ \cline{1-1}  & & & and total soluble solids content \\ \hline \end{tabular}
\end{table} 
Table 2: Composition of edible coatings for red fruit applications with their impact on the quality attributes of berries.