Many techniques have been studied in order to extend the shelf life of fresh produce (fruits and vegetables), for example, low temperature and high relative humidity, controlled and modified atmosphere packaging/storage, etc. however, each has advantages and disadvantages. The maintenance of the quality of fresh produce is still a major challenge for the food industry. Research on edible coatings and films has been intense in recent years. Edible coatings have many advantages over other techniques, but only when
the coated produces are stored at proper temperatures, which depends on the commodity. They can act as moisture and gas barriers, control microbial growth, preserve the colour, texture and moisture of the product and can effectively extend the shelf life of the product. All fruits and vegetables have a natural waxy coating on their surface, which conserves water. Wiping of fruits or abrasions by wrapping paper is sufficient to impair the protective action of waxy layer and increases the rate of respiration of fruits. The most common ingredients of coating are described and diverse coating material used in fruits and vegetables is discussed in this review.