Abstract
Strawberry packaging based on four different chitosan–poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 °C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels.
Highlights
The strawberry is among the most popular fruits worldwide, and is referred to as the “fruit queen”
Some researchers have used fungicides to prevent postharvest rot by spraying them on the strawberries several times
Pores, cracks, or droplets are observed, further confirming the high compatibility of the two polymers, similar to that observed by Tripathi et al [15]
Summary
The strawberry is among the most popular fruits worldwide, and is referred to as the “fruit queen”. Strawberries possess high levels of antioxidant activity and vitamin E, vitamin C, β-carotene, and phenolic compounds such as anthocyanins, which benefit consumer health [1]. Strawberries are perishable and have very short postharvest lives (around five days at 4 ◦ C) because of their susceptibility to mechanical damage, physiological deterioration, and lack protective rinds, which can exhibit symptoms of pathogens [2]. Botrytis cinerea determines strawberry shelf lives, so the inhibition of microbial growth can prolong sellable periods [3]. Some researchers have used fungicides to prevent postharvest rot by spraying them on the strawberries several times. Controlling CO2 and O2 levels can reduce the incidence of strawberry decay
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