## 1 Introduction  
Current estimates suggest that by 2050 the global human population will reach 9 billion, which would require an increase in food production of 100-110%. This will be accompanied by an urgent need to address critical issues, including reducing food waste, especially perishable fruits, and vegetables. This increase in production must be sustainable and consider the environmental, social, and economic impacts of production and distribution. Therefore, fruit production presents certain challenges, including adapting to climate change, maintaining sustainable production practices, and maintaining quality and storage efficiency after harvest [1]. Food waste is a major problem today. According to the Food and Agriculture Organisation (FAO), about 40% of fruit and vegetables are postharvest losses before retail, and about 50% are post-retail losses [2]. Recently, due to the growing awareness of a healthy lifestyle, intensive research has been carried out on innovative ways to improve the shelf life of food without the use of preservatives. Edible films and coatings used for food have become a particularly important aspect [3]. Innovations and technological progress in the area of food enable the use of edible coatings to reduce the loss of quality and quantitative losses of fruit and vegetables, the demand for which has been constantly increasing in recent years [4]. This is due to consumer concerns about implementing healthier eating habits and practical food products that can be consumed easily and quickly. Due to the instability of fruits resulting from the destructive action of microorganisms, respiration, ripening, and water loss, it is possible to modify and control the internal atmosphere by coating, thus extending their shelf life and preserving their organoleptic and nutritional properties [5]. It is possible to minimise the reduction in nutritional value and unpleasant taste and odour [6,7]. Food packaging is of great importance for fresh food products, as it aims to maintain the quality after harvest. When optimised, food packaging increases the convenience, safety, and quality of food, which is very important for society, while reducing additives, food waste, and the incidence of food poisoning. Modified Atmosphere Packaging (MAP) plays a significant role in packaging, especially for fresh fruits and vegetables. Its main advantages include the ability to reduce the respiration rate, delay ripening and discolouration, prevent the occurrence of unpleasant odours and flavours, and can also inhibit the growth of pathogens and spoilage organisms [8]. Refrigeration technologies used in the food supply chain are designed to maintain the appropriate temperature and humidity environment for perishable products, such as fruit. An integral and efficient cold chain system must maintain perishable food within the appropriate temperature and humidity range from the point of harvest to the point of final consumption. Any deviation from these standards can render the entire logistics chain useless and generate losses. For example, low humidity can accelerate the deterioration of sensory quality, while high humidity causes bacterial growth [9]. Fruits and vegetables occupy a significant position in the human diet due to their large consumption being linked to various health and nutritional benefits [10]. However, fresh produce is characterised by a relatively short post-harvest shelf life. This is mostly because they function as living tissues until they are consumed [11]. According to the Food and Agriculture Organisation of the United Nations (FAO), the total global production of apples in the last years was about 90 million tonnes [12]. Despite the occurrence of weather anomalies, i.e., drought, hail, and unfavourable weather conditions occurring during the flowering period, the harvest of apples, thanks to the introduced modernisation, shows an upward trend. These modernisations include irrigation systems and installations protecting against frost and hail.