Abstract
Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 °C was studied. Control samples had mold growth initiated after one week of storage at 4 °C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.
Highlights
Different methods have been used to reduce food losses and extend the shelf life of fresh fruits and vegetables including conventional refrigerated storage, modified atmosphere packaging (MAP), and controlled atmosphere storage [1]
An edible coating is a thin layer of adhesive material that must be applied on the surface of the food product in a liquid form by brushing, spraying, or complete immersion, forming a protective coating that can be consumed together with the food product, while an edible film is a self-standing material that can be used to wrap the food products or cover them
The results showed the positive effect of the sodium alginate-calcium chloride edible coating on the texture of strawberry cut fruits, since a good texture was maintained over the whole period of the experiment
Summary
Different methods have been used to reduce food losses and extend the shelf life of fresh fruits and vegetables including conventional refrigerated storage, modified atmosphere packaging (MAP), and controlled atmosphere storage [1]. Edible film and coating is a preservation method that has become very popular in the last few decades due its effectiveness in the extension of the post-harvest shelf life of the fresh produce [2]. Edible films and coatings extend the shelf life of fresh produce and protect them from the external environmental damages in addition to the physical, chemical, and biological changes [3]. Edible coatings create an internal atmosphere when applied on the surface of the fresh produce, which reduces the respiration and transpiration rates and delays quality deterioration and ripening [5]
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