## 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
\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 Polyvinyl alcohol containing grape pomace extract (PVA/GPE) & Strawberries & \(\bullet\) & higher quality of ascorbic acid concentration, total phenolic content, total anthocyanin content, and antioxidants & \\ Polyvinyl alcohol containing grape pomace extract (PVA/GPE) & Strawberries & \(\bullet\) & exhibited reduced microbial growth during storage exhibited markedly greater firmness in comparison to the untreated fruit enhanced strawberry shelf life and increased functional qualities & [143] \\ Cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid & Andean blackberries & \(\bullet\) & resulted in beneficial improvements in physicochemical characteristics, including pH, acidity, soluble solids, total solids, antioxidant capacity, phenolic compounds, and anthocyanins inhibited the proliferation of microorganisms on the fruit & [144] \\ \hline Cussava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid & Andean blackberries & \(\bullet\) & resulted in beneficial improvements in physicochemical characteristics, including pH, acidity, soluble solids, total solids, antioxidant capacity, phenolic compounds, and anthocyanins inhibited the proliferation of microorganisms on the fruit & [144] \\ \hline Cussava acid & Strawberries & The use of chitosan-based coatings extended the storage duration by 7 days at 20 \({}^{\circ}\)C and 53\% relative humidity retarded their senescence process & [145] \\ Cüttosan—beeswax & Strawberries & \(\bullet\) & the use of chitosan-based coatings extended the storage duration by 7 days at 20 \({}^{\circ}\)C and 53\% relative humidity retarded their senescence process & [145] \\ Cüttosan—beeswax & Strawberries & \(\bullet\) & the incorporation of beeswax, either as a distinct layer or as a constituent in the composite coating, exhibited advantageous outcomes there was a negative opinion towards the sensory characteristics of the three-layer waxy coatings & [146] \\ \hline Cüttosan and gum ghatti & R’ishbaba’ grape (_Vitis vinifera_ L.) & \(\bullet\) & effectively retained nutrients and maintained quality for a period of 60 days at 0 \(\pm\) 1 \({}^{\circ}\)C and 85\%RH effectively reduced decay occurrence delayed alterations in nutritional characteristics, phenolic components, and antioxidant capacity decrease in yeast-mold formation. & [147] \\ \hline Cüttosan and gum ghatti & Strawberries & Reduction in weight, soluble solid content (SSC), total acidity (TA), fruit hardness microbiological and chemical deterioration the presence of off-flavors in strawberry fruits & [148] \\ Cüttosan & Strawberries & \(\bullet\) & enhanced the bioactive compounds and freshness quality effectively reduced the degradation of cell walls and therefore led to a notable postponement in the decline of anthocyanins, total phenolics, flavonoids, and antioxidants & [148] \\ \hline Tamarind (_Tamarindus indica_ L.) seed starch & I’sabel’ grapes & \(\bullet\) & extended the shelf life to 12 days at 12 \(\pm\) 2 \({}^{\circ}\)C and a relative humidity of 85 \(\pm\) 5\% preserved the key quality attributes of the grapes, resulting in a greater ratio of soluble solids to titradable acidity, as well as maintaining the vitamin C content & [149] \\ \hline \hline \end{tabular}
\end{table} 
Table 4: _Cont._Constraints, Safety Considerations, Legal Regulations, and Future Developments of Edible Coatings for Red Fruits  
In [PERSON]'s work [10], it is noted that, although edible coatings have many benefits, there are several obstacles that hinder their widespread use in industrial settings. [PERSON] et al. determined that a high concentration of gum in the edible coating might have a detrimental impact on the sensory perceptions of coated vegetables [199].