In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating’s matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non‐Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non‐thermal treatments, such as ultrasound, microfiltration, high‐pressure processing (HPP), and ultraviolet C (UV‐C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles—set, stirred, Greek, and drinkable—develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non‐destructive rheological testing during production, the impact of extended storage, and the development of plant‐based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.