## 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
Cross-linking is the chemical bonding process that connects polymer chains, resulting in the formation of a three-dimensional network of interlinked chains [171]. Cross-linked coatings are often formed via applying the coating solution onto the food surface with methods such as spraying, dipping, or spreading. Subsequently, a cross-linking agent is introduced to enhance the density and durability of the coating [105]. This method is employed in the development of coatings to enhance their functionality, as the cross-linked arrangement generally yields enhanced mechanical robustness, resistance to water, and stability [155]. Regarding the preservation of fresh fruits and vegetables, the cross-linked coating approach has several benefits such as enhanced mechanical characteristics, chemical and thermal durability, and improved molecular migration [105; 195]. Cross-linked coatings possess denser polymer networks, resulting in decreased gas permeability (e.g., oxygen, carbon dioxide) and water vapor, hence retarding the ripening process and minimizing moisture loss in fruits and vegetables. These coatings generally exhibit enhanced mechanical strength and increased resistance to abrasion or damage, hence assuring the preservation of the protective layer during handling and transportation [171]. Cross-linked coatings exhibit enhanced resistance to dissolution and degradation, resulting in heightened stability and durability throughout extended storage periods. Cross-linkedcoatings may serve as a framework for enclosing and dispensing active substances, such as antibacterial and antioxidant chemicals [171]. The cross-linked structure enables the regulated release of these substances, thereby improving the longevity and safety of the product. Chitosan, a biopolymer obtained from natural sources, is often used in edible coatings. It may undergo cross-linking via the use of agents like geminin [171; 196]. Cross-linking is very efficient for biopolymer materials composed of proteins or polysaccharides [105]. Proteins are preferred over polysaccharides in this approach because proteins have a higher abundance of functional groups ([PERSON] et al., 2020). Nevertheless, it is crucial to emphasize that a comprehensive evaluation of the safety of the cross-linking agents and the possible transfer of compounds from the coating to the food must be conducted in order to guarantee food safety. The coatings must consistently adhere to the relevant food safety norms and standards [171]. Studies That Examine the Effects of Different Sustainable and Healthy Edible Coatings on the Bioactive Compound Quality, Sensory Quality/Acceptability, Antimicrobial Properties, and Shelf Life of Red Fruits  
In search of environmentally friendly substitutes, bioactive compounds derived from by-products can be employed to impart their activities in edible coatings, giving them characteristics like antimicrobial, antioxidant, and anti-enzymatic qualities, as well as therapeutic advantages for health, like being Antibacterialogenic and other attributes [197]. Edible films and coatings are frequently made from many basic compounds that are then combined with other compounds to improve their functions [198]. The results of several studies on the application of edible coatings onto red fruits and its effects on the quality of the bioactive components, sensory quality and acceptability, antibacterial capabilities, and shelf life of red fruits are summarized in Table 4.