Abstract
The promising eatable coatings, which were obtained by the combination of chitosan and essential oils (EO), attracted many researchers. This article summarizes recent studies on fruit and vegetable preservation using chitosan and EOs. CS-essential oils (clove, thyme, cinnamon, cymbopogon martinii, lemon oil, olive oil, cardamom oil, heracleum persicum oil) brings remarkable benefits such as: against many harmful microorganism (many strains of gram-positive and gram-negative bacteria: L. monocytogenes, S. aureus, S. Typhi, E. coli and the fungus Colletotrichum gloeosporioides). They also prevented weight loss, and maintained stable quality in color, firmness, and nutrient content, of many fruits and vegetables such as pomegranate arils, mango, cherry fruits, avocados, bell pepper, lettuce, and carrot under storage conditions.
