Abstract:
The biggest food losses are due to microbiological damage. Many chemical and physical processes have been developed to preserve the quality of fruits and vegetables. Such processes include pre-treatment of fruit and vegetable raw materials with antimicrobial solutions. Many substances that have previously been treated are considered hazardous, so there is a problem of studying the effects of other substances. Currently, edible films are used that are applied to vegetable and fruit raw materials in thin layers of substances, mostly polysaccharides and oils.
