Abstract
Strawberries are a highly perishable crop with postharvest losses than reach up to 40%. Cost-effective and sustainable technologies in the form of active packing films can provide a solution. Antimicrobial packaging films were produced from pullulan polymer and Solid Lipid Nanoparticles (SLN) containing 1% w/w cinnamaldehyde. Strawberries were stored at 3 °C for 10 days and 12 °C for 6 days. Microbial and physical quality parameters were evaluated during storage. A reduction of approximately 2 Log CFU/g in yeast and mold population was observed for treated strawberries stored at 3 °C as compared to the control (p < 0.05). Yeast and molds counts were significantly lower on day 2 and 4 at 12 °C for treated samples. Strawberries packaged with the active films demonstrated lower respiration rates and the retention of bright red color at both storage temperatures. Active pullulan films were effective in maintaining the desired strawberry quality and reducing fungal decay during refrigerated storage.
Highlights
Fresh strawberries (Fragaria × ananassa Duch.) represent a USD 2.2 billion industry in the United States of America (USA) [1]
We evaluated the mechanical and physical properties of pullulan packaging films loaded with essential oil (EO) nanoemulsions, their antifungal activity against postharvest diseases [15], and the kinetic release of active compounds from these films [16]
Our results indicate that the active packaging system can maintain fruit storage quality and potentially increase shelf life when strawberries are optimally stored at 3 ◦ C
Summary
Fresh strawberries (Fragaria × ananassa Duch.) represent a USD 2.2 billion industry in the United States of America (USA) [1]. Strawberries are highly nutritious, but at the same time extremely perishable due to their susceptibility to deterioration, mechanical injury, postharvest physiological disorders and fungal decay [2]. These fruits are considered a delicate commodity with a short shelf-life: losses during post-harvest storage are estimated to be as high as 40% [3]. Rapid cooling after harvest and storage at 0–4 ◦ C is the most effective method for maintaining strawberry quality [4]. Carefully handling strawberries during harvesting, packing and postharvest operations is key. Fruit subjected to mechanical damage is more susceptible to plant pathogen infections, and is less attractive for consumers [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
