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Gums are a class of naturally occurring polysaccharides/carbohydrate polymers derived from renewable sources, which have the capacity to hydrate in water either by forming a gel or stabilizing emulsion systems. Among the substitutes recently considered to replace the application of petroleum-derived polymers against postharvest diseases and shelf life extension, gums and their derivatives have been considered as promising biocontrol products. Polysaccharide gum coatings provide a semipermeable barrier on the surface of produce to reduce respiration rate, weight loss and maintain the nutritional value. Gums have been used as excellent vehicles for active substances, also controlling the speed of diffusion of these, and improving the control of the maturation of fruit and vegetable. Additionally, plant extracts, essential oils, phenolic compounds, and vitamins can be incorporated into polysaccharides edible …