Effect of Methylcellulose-Based Edible Coating on Strawberry Fruit's Quality Maintenance During Storage

Abstract

Edible coatings can provide an alternative to enlarge fresh fruits' postharvest life. The effect of methylcellulose edible coating on some qualitative, chemical, physical and mechanical properties of strawberries was investigated. Coatings were used directly on the fruit surface then stored at 4C for 11 days. The results showed that no significant differences were statistically observed in total acidity, anthocyanin and antioxidant activity compared with the control ones. In contrast, the edible coating significantly prevents weight loss and decay and also, keep a small amount of fruit sugar, maintained the firmness of the strawberries, improved its quality and storage features. The cellulose coating had significant effects on surface color parameters. The color of the coated fruits was darker and clearly had less redness (lower L*, C* and H values). Practical Applications The maintenance of the quality of fresh produce is still a major challenge for the consumers. The most important quality attributes contributing to the marketability of fresh fruit include appearance, color, texture, flavor, nutritional value and microbial safety. Strawberry fruits should be firm but not crunchy. Decreased quality during postharvest handling is most often associated with water loss and decay. The postharvest life of strawberries can be extended by coating technique combined with refrigeration. Protective edible coatings are applied to fruits and vegetables as part of the postharvest treatment of fresh fruits and vegetables as a method of preservation. The purpose is to extend the shelf life of strawberries and to provide a barrier against hazards.