Technical Abstract: Edible coatings for fresh and fresh-cut fruits and vegetables have been used on apples and oranges for decades, and new materials are available for testing today. Lipids and resins, such as shellac, have been used successfully on apple, citrus and cucumbers among other types of produce. Proteins and polysaccharides have also been used. Different materials have different advantages. For example, such as lipids are good barriers to moisture loss, while proteins and polysaccharides provide gentle modification of fruit internal atmosphere, due to their intermediate gas permeability properties. Coating can provide protection to fresh produce and sometimes reduce the need for plastic packaging. Most coatings and films are made from renewable, natural resources.