Per Raffaele Porta et al. in 2013, edible coatings was to found be extremely advantageous to preserve the characteristics of fresh-cut fruits and vegetables at their peak. A review of various preservative treatments for color preservation and preventing texture loss in fresh cut fruit and vegetables can be found here.
"Different technologies have been so far used to prolong the shelf-life of fresh-cut fruits and vegetables. Among these, almost all of the chemical treatments (sulfite, citric acid, ascorbic acid derivatives, cinnamate, benzoate, and cyclodextrins) confere off flavors, and many of the most effective substances added are recognized as unsafe.
A relatively simple technology, such as the application of edible coatings obtainable from inexpensive raw materials, is effective against both browning development and textural deterioration happening during the management and storage of fresh-cut products.