Effect of film packaging and surface coating on primary and secondary plant compounds in fruit and vegetable products

The effect of different postharvest treatments (film wrapping in conventional and biodegradable materials, foodtainer, surface coating) were evaluated in respect to their suitability to prevent quality loss of bioactive compounds in highly perishable fruits and vegetables. In lettuce, film packaging did not show any beneficial effects on pectic substances and pigments. However, in pepino dulce fruits the use of foodtainer maintained the β-carotene and chlorophyll contents, whereas Semperfresh coating led to a desired inhibition of pectin degradation. Starch coating and OPP-Coex-film packaging prevented the loss of soluble pectins in radish, whereas glucosinolates were only maintained by film packaging.