Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life (opens in new tab)

Postharvest losses of fresh fruits and vegetables constitute a global crisis, with 20–30% of products lost in rich countries and up to 55% in developing nations before reaching consumers. Although traditional chemical sanitizers and refrigeration are prevalent, the increasing demand for residue-free, clean-label preservation is stimulating interest in non-thermal options. This research critically assesses the combined use of edible coatings (ECs) and plasma-activated water (PAW) as complement...