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การเคลื อบผิ วผั กและผลไม้หลั งการเก็ บเกี่ ยว 58 The Journal of the Royal Institute of Thailand Vol. 39 No. 2 April-June 2014 Youwei, Y and Yinzhe, R., 2013, Effect of chitosan Coating on preserving character of post- harvest fruit and vegetable: A review. Journal of Food Processing & Technology 4: 254-257. Abstract Surface Coating on Fruits and Vegetables after Harvest Saichol Ketsa Associate Fellow of the Academy of Science, The Royal Institute, Thailand Fruits and vegetables are perishable after harvest resulting in short shelf life. Physiological and biochemical changes of fruits and vegetables after harvest still go on similarly while they still are on the mother plant. However, their postharvest changes in physiology and biochemistry are much more pronounced than while being on the mother plant due to lack of the supply of food and water, together with unfavorable conditions. Wilting or shrivel is one of the physiological processes that reduces qual- ity of fruits and vegetables after harvest. Wilting or shrivel reduces freshness, crunch, crisp, and nutritional values. Wilting is due to weight loss through transpiration. Wilt- ing will be severe under high temperature or/and low relative humidity. Water loss of fruits and vegetables can take place through stomata, lenticels, cuticular surface and wound. Reduction or prevention of water loss can be done by many ways. Wax- ing or surface coating is one of those. Coating materials can be from either natural or synthetic materials, and they are safe for consumers. Coating materials will cover all the surface of fruits and vegetables including their stomata, lenticels and wound. Moreover, surface coating can increase the attraction of consumers and delay ripening too. Surface coating is preferable for some fruits and vegetables. Prior to application of coating materials, one must have adequate technical information such as concentra- tion of coating material, temperature and relative humidity of storage condition, etc., otherwise it may cause damage to the produce. Keywords: surface coating, cutin, postharvest fruits and vegetables