Extending Shelf Life of Fruits by Using Some Microorganisms Biological Products

In recent years; the increased demand of fresh foods led to the search and finding new method which ensures to keep foods, with freshness and high quality [1]. Increasing consumer demand for extended plant material storage duration has mobilized the food industry to search for methods to maintain raw material quality and protection of a wide group of food products [2]. All fruits and vegetables are harvested when they are completely ripe, the main problem with them it continues to ripen while they are being stored because it causes irreversible wilt and weight loss which results to shortened shelf-life and loss of economic and commercial value, so applying edible coatings that defined as thin layers of biomaterials, which form a barrier around products in the form of tightly adhering coating, and may concurrently be consumed together with the protected food, this edible coatings manufacture from natural materials like polysaccharides, proteins and lipids might be one of the effective methods to prolong shelflife stability at storage in the room temperature for these types of foods by slows down gases exchange, controls respiration process, limits mass loss and R.H. transmission and decrease in microorganisms growth on the surface [35].