A review published on October 8, 2026, in the journal Agricultural Products Processing and Storage examines in-situ packaging technologies designed to reduce postharvest losses in fruit and vegetables. More than one-third of global fruit and vegetable supplies are lost or wasted annually across the supply chain.
Unlike conventional packaging, in-situ packaging forms protective layers directly on produce surfaces. The review identifies three main approaches: coatings, fibrous membranes and hydrogels.
Applications include edible coatings for strawberries and cherry tomatoes, antimicrobial nanofibers for mangoes, and hydrogels that protect kiwifruit against mechanical damage. In trials, hydrogel coatings reduced vibration-related damage to kiwifruit by 34.8% to 53.3%.
Other developments include coatings that regulate gas exchange, limit moisture loss and inhibit microbial growth. Researchers are also investigating sensors that monitor fruit ripening, pressure and freshness during storage and transport.
However, commercial adoption remains limited by material costs, coating uniformity, processing requirements and food safety considerations. The review identifies integration with existing packing lines, responsive coatings, and digital monitoring as areas for further research.
Most technologies remain at the laboratory testing stage.