Effect of grape derivatives and cross-linked maize starch coatings on the storage life of strawberry fruit

Abstract

Edible coatings based on grape juice and cross-linked maize starch enriched with grape seed extract (GSE: 0.5–1.5%) were examined for the effects of the quality properties of strawberries during storage at 4 °C for 12 days. Coating applications reduced the water loss, pH changes, and microbiological counts of strawberries significantly (p < 0.05). The increased amount of GSE in the coating formulation caused a significant decrease in microbial counts and limited the firmness loss. On the final day of storage, coated strawberry samples with solutions containing grape juice and 1.5% GSE had the lowest (p ≤ 0.05) TMAB counts (2.75 ± 0.05 log CFU g−1) and yeast/mold counts (2.88 ± 0.03 log CFU g−1), respectively. Over time, there was a decrease in lightness value and an increase in the redness value of strawberries. These changes were significantly lower (p < 0.05) in strawberries covered with GSE enriched coatings. Also, GSE added coatings preserved ascorbic acid, total anthocyanin, total phenolic content, and antioxidant capacity of strawberries during storage. On the other hand, it was observed that the acceptability value of strawberries coated with high amounts of GSE coating was lower than other coated and uncoated samples. Results showed that coating strawberries with grape derivatives and cross-linked starch can be extend the shelf life of fresh fruit.