Noura Dayeh - Department of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.*Corresponding author
Keyvan Asefpour Vakilian - Department of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Mohsen Azadbakht - Department of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Over the past decades, consumers have been demanding safe, healthy, and natural products, a phenomenon that is rapidly increasing. As a result, in recent years, the development of food preservation technologies that are safe for the consumer and improve product quality and safety without reducing nutrients or sensory characteristics have been promoted. The ecological awareness of consumers as well as the prevention and/or reduction of post-harvest losses has been of great concern to the food processing industry, and as a result, this research has been directed towards the search for edible and innovative ingredients. Edible coatings, which are not harmful to the health of the consumer, form a barrier that can protect food against the development of microorganisms.

Chitosan, Agricultural loss, fruit coating