The present bibliographic review aims to know the effect of edible organic coatings on the physicochemical characteristics of fruit and vegetable products in their commercial maturation. Reviewing studies by several researchers supported by scientific journals and higher education repositories, the best results of each researcher are compared, obtaining evidence that the coating based on gelatin 3%, glycerin 0.75%, carboxyl methyl cellulose 0.75%, and chloride of Calcium maintains the quality in the strawberry up to 10 days of storage. Likewise, the edible coating made with 0.5% carboxyl methyl cellulose, 1.5% glycerol, 1% tween 80, and 1% eucalyptus oil maintains the physicochemical properties of papaya. Such is the case, for the cucumber that preserves the quality of its physical-chemical properties with an edible film based on% cassava starch, 1% chitosan, 1% essential oil, and 0.15% cinnamaldehyde.

Inhibitors, commercial ripening, ethylene, organic coatings, Physical-chemical characteristics.