Starch, as an Edible Coating in Food Preservation

Post-harvest losses of fruits and vegetables caused by microorganisms are high, due to the lack of technological resources and the absence of protection systems, which causes the low competitiveness of this value chain, directly affecting the economy of producers. For this reason, several researchers have focused on the search for new techniques that are environmentally friendly and extend the shelf life of products in the fruit and vegetable chain. The present work is the compilation of existing information on starch, its use and protective effect as an edible coating in fruit preservation, which comes from books, magazines, standards and electronic theses. Complementing the search with the reading and tracking of bibliography referenced in the selected documents, in order to provide a good base and a global vision of the topic, which are prioritized according to the hierarchy of scientific evidence. Based on the results obtained in different studies, it is deduced that starch is an interesting alternative for fruit preservation.