Abstract
Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.
Highlights
Strawberry fruit (Fragaria × ananassa Duch.) is a nonclimacteric fruit and is one of the most consumed berries in the world, characterized by a peculiar and highly appreciated taste and flavor
A higher weight loss (+11.3% on average) was recorded in the uncoated strawberries. e effect of O. ficus-indica (OFI) mucilage coating on weight loss was similar to other edible coatings tested on strawberry fruits [29] and a reduction of weight was found in sliced or entire fruits coated with cactus mucilage [10, 12, 13, 30] and could be ascribed to the increased retention of water due to the reduction of transpiration and respiration determined by the hydrophilic character of mucilage coating that closed the opening of stomata and lenticels [31]
Measuring the mechanical properties of fruits like strawberries can be challenging, as their structure is very inhomogeneous. ey vary a lot in shape and size, so it can be very difficult to take a uniform sample from tested strawberries
Summary
Strawberry fruit (Fragaria × ananassa Duch.) is a nonclimacteric fruit and is one of the most consumed berries in the world, characterized by a peculiar and highly appreciated taste and flavor. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality [1, 3]. Fungicides were used to control mold and yeast growth, but several studies confirm that they can leave residues that could be dangerous for human health and the environment [5]. For this reason, consumers prefer natural and eco-friendly fruit products without any chemical additives [1]. A common technology used to control mold growth and reduce fruit senescence is cold storage under controlled/modified conditions, but high CO2 concentrations can cause off-flavor development on fruit [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
