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The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings. [Display omitted] • Ca2+ enhances the network structure of polymer through crosslinking. • Edible coatings containing Ca2+ regulate the physiological metabolism and the postharvest quality of fruit. • Coating substrates containing Ca2+ include alginate, chitosan, gums, gelatin, etc. • Ca2+ coatings are mostly crosslinked externally. [ABSTRACT FROM AUTHOR]

The removal of epicuticular wax in blueberries heightened the decline in fruit storage quality and aging, emphasizing its pivotal role as a protective shield against external stressors. Examining wax metabolism-associated genes during fruit development and storage revealed consistent expression patterns in VcKCS1 , VcKCS11 , VcLACS8 , VcKCR1 , and the R2R3 MYB transcription factor, VcMYB30, mirroring wax content variations. VcMYB30, localized in the nucleus and displaying transactivation capability through dual-luciferase reporter assay (DLR), further investigations via electrophoretic mobility shift assay (EMSA) and transient expression analysis in N. benthamiana leaves confirmed its direct binding to the promoters of four wax genes: VcKCS1 , VcKCS11 , VcLACS8 , and VcKCR1. These findings strongly suggest a positive influence of VcMYB30 on cuticular wax biosynthesis in blueberries, offering a fresh perspective on its role in enhancing wax production and contributing significantly to maintaining fruit quality during storage. • Epicuticular wax contributes to delay the deterioration of blueberry storage quality. • Wax deposition is accompanied with the expression of VcMYB30. • VcMYB30 transcription activates waxy gene expression. [ABSTRACT FROM AUTHOR]

The continuous growth of the world's population has driven the increased demand for fresh fruits and vegetables. Most postharvest fruits and vegetables are susceptible to quality loss and diseases during transport and storage. Numerous studies targeting the preservation of postharvest fruits and vegetables have hitherto been carried out. The processing of plant-derived food unavoidably generates a raft of by-products, which tends to be discarded as food waste. However, plant-derived food by-products (PDFBPs) contain abundant high added-value materials, which have the potential to maintain the postharvest quality of fruits and vegetables. This review attempts to summarize materials that are prepared from PDFBPs demonstrating the potential to maintain the quality and extend the shelf-life of postharvest fruits and vegetables. In addition, recent studies investigating the preservation effects of materials obtained from PDFBPs on postharvest fruits and vegetables are comprehensively reviewed. PDFBPs are economical sources of diverse high added-value materials, some of which exhibit the potential to maintain the postharvest quality of fruits and vegetables. These promising materials mainly consist of 1) extracts of bioactive compounds, 2) polysaccharides, oligosaccharides, and proteins, 3) essential oils, and 4) nanoparticles greenly synthesized by extracts. Polysaccharides, oligosaccharides, and proteins could be developed into edible coatings or biodegradable films with excellent oxygen and water barrier properties. Some extracts could be employed as immersion or washing agents to maintain the postharvest quality of fruits and vegetables and improve their resistance against diseases induced by fungal infections. Additionally, extracts, essential oils, and green synthesized nanoparticles could be incorporated into edible coatings or biodegradable films to improve their preservation effects on postharvest fruits and vegetables. [Display omitted] • Plant-derived food by-products (PDFBP) contain abundant high added-value materials. • Materials prepared from PDFBP demonstrate potentials to preserve postharvest fruits and vegetables. • The preservation effects of materials prepared from PDFBP on postharvest fruits and vegetables are summarized. [ABSTRACT FROM AUTHOR]