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Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p <.05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications: Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets. [ABSTRACT FROM AUTHOR]

The study was planned to formulate edible wax coating by utilizing date pit oil. Date pit oil was extracted from three date varieties (Aseel, Hallawi, and Dhakki) through solvent extraction method. One variety was selected on the basis of physicochemical analysis of date pit oil. The different treatments (T1, T2, T3, and T4) of wax coating were formulated by replacing water in standard wax formulation with date pit oil as 0.5%, 1%, 1.5%, and 2%, respectively. The storage studies were carried out for 16 days; different fruit parameters like pH, weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, and vitamin C content were studied. Results indicated significant improvement in the shelf life of coated guava fruits as compared to uncoated guava fruits.T4 showed highest keeping quality as compared to T3, T2, and T1. Practical applications: This research work is novel in the field of edible coating by using date pit oil as natural barrier against environmental factors affecting the shelf life of guava fruit. There is immense potential in this new commodity to explore more applications of promising importance. Moreover, this study can be replicated for other fruits and vegetables to curtail postharvest losses and supplementing economic benefits. [ABSTRACT FROM AUTHOR]