Abstract
AbstractThe aim of this study was to evaluate the effect of edible coating on hydroponic strawberry during storage. Strawberries were coated with either 1% or 1.5% chitosan (CS) or with solution containing 1.5% chitosan and 0.5% calcium gluconate (CaGlu). After treatment, samples were stored at 10 °C, RH 90% for 10 days. The weight loss, soluble solid content, firmness, surface color, pH, and percentage of decay were evaluated each day during the experiment. It was observed that coating extended the postharvest life of hydroponic strawberry compared to control. Fungal growth occurred on control group at the 5th day and fruit treated with 1% CS at the 8th day of the storage period, whereas no visible sign was detected for other treatments. Soluble solid content and pH showed only minor change for all samples. Weight loss of coated fruit was below 6% after 10 days of storage, whereas the weight loss of control samples was around 10% at the end of measurement. Moreover, coating could maintain the firmness of strawberry compared to the control. The combination of chitosan and calcium gluconate showed the potential for prolonging the storage period of hydroponic strawberry till 10 days without decay, whereas the control sample had more than 60% of rotted fruit.
Highlights
Nowadays, fruit market is in high demand, maintaining quality of fruit including nutrition, microbial safety, and specific characteristics during storage are necessary
The combination of chitosan and calcium gluconate showed the potential for prolonging the storage period of hydroponic strawberry till 10 days without decay, whereas the control sample had more than 60% of rotted fruit
Microbial development occurred on control group at the 5th day of the storage period whereas the early signs of decay appeared at the 8th day in 1% chitosan treated fruit
Summary
Fruit market is in high demand, maintaining quality of fruit including nutrition, microbial safety, and specific characteristics during storage are necessary. In order to meet the market requirements, many technologies have been applied to prolong the postharvest life of fruit including chemical treatment (Nguyen et al, 2020a, Baranyai et al, 2020), edible coating (Hazarika et al, 2019), radiation treatment (Jesus Filho et al, 2018), modified atmosphere packaging (Rux et al, 2016), ethylene absorber (Nguyen et al, 2018), moisture absorber (Nguyen et al, 2020b) Among these technologies, edible coating is one of the promising techniques in maintaining fresh quality of fruit and vegetable (Bautista-Ban~os et al, 2006). Hernandez-Mun~oz et al (2008) found that the combination of chitosan and calcium gluconate was able to improve the safety and quality of strawberry compared to chitosan alone
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