A large and expanding literature about the application of skin coatings to fruits and vegetables has developed. Interest in coatings is being driven in part by concerns about the use of plastic films for packaging. While several major crops are routinely treated with coatings, many research studies do not consider the commercial logistics of applying coatings to the product. The prime example of this issue is strawberry fruit, which are usually field packed into clam shell containers, cooled, and in some cases stored in pallet shrouds that are injected with high carbon dioxide, before being sent to market. Despite claims that strawberry storage is problematic because of its short storage life, the market size continues to grow steadily, e.g., internationally from $15.3 billion in 2023 to $15.88 billion in 2024, success being based on cultivar selection and standard technologies. Despite this, numerous reviews on postharvest handling of strawberries cite technologies and treatments as if they are applied commercially. A Web of Science search with the words ‘strawberry’ and ‘skin coatings’ reveals 760 publications, mostly in the last 25 years. The reality is that almost without exception, no commercial application is viable because they do not fit well with harvest and handling processes that are focused on getting fruit market expeditiously. Breeding programs are critically important strategies to improve strawberry fruit storability. Where postharvest technologies or treatments may have a place for further development it most likely through modified atmosphere packaging either passive or active. The best coating for strawberries is chocolate.
