Surface Of Strawberries Research Articles

Engineered food-derived hesperetin as heterojunction photosensitizer for inhibiting Staphylococcus aureus and degrading patulin, and its application in perishable strawberries

The potential contamination, including microbial and mycotoxin infection, may escape from the naked eye, posing great threats to food products. Recently, photodynamic inactivation (PDI)-based technology particular has received particular attention because of their high safety. Herein, food-derived hesperetin (Hst) was innovatively introduced as an esculent photosensitizer, engineering with food-grade TiO2 nanoparticles (NPs) to form an organic-inorganic heterojunction structure. Triggered by visible light, the obtained TiO2/Hst NPs were endowed with efficient photoactivity, achieving higher inhibition of Staphylococcus aureus (antibacterial ratio of 98.3 %). The removal capacities of the TiO2/Hst NPs towards patulin (PAT) reached approximately 17.76 μg mg−1, approximately 2 times higher than TiO2 and Hst. The engineered TiO2/Hst NPs were used as the food surface detergent to achieve the ideal inhibition of Staphylococcus aureus and patulin performance on the surface of perishable strawberries, extending the storage life of strawberries.

Screening of optimal cleaning methods to reduce microplastic residues on strawberry surfaces: Characterization of microplastics in strawberry wash water

Microplastics are widespread in facility strawberry greenhouses and can be deposited on the surface of strawberries through air currents. Investigating effective cleaning methods represents a viable strategy to reduce human ingestion of MPs. Therefore, different cleaning methods were compared: ultrasonic cleaning for 30 min, deionized water rinsing once, deionized water immersion for 30 min, and fruit immersion in washing salt for 30 min. The MPs in strawberry washing water were analyzed and compared using laser direct infrared imaging to investigate their characteristics and the optimal reduction of MPs on the surface of strawberries. The quality of the cleaning results was in the following order: water immersion > washing salt immersion > water rinsing > ultrasound. Water immersion was 1.3–2 times more effective in removing microplastics than other treatments. Furthermore, 21 polymer types were detected in the samples. Most MPs were less than 50 µm in size. The main polymers in this size range were polyamide, chlorinated polyethylene, and polyethylene terephthalate, and they mainly existed as fragments, fibers, and beads. This study provides a valuable reference for reducing human intake of microplastics through fresh fruits and vegetables.

Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation

Incorporating polysaccharide-based composite films with nanobiotechnology offers a new strategy for food preservation. This study initially focuses on the preparation of tea polyphenol nanoparticles (TPNP), novel and derived from natural antibacterial agents, which serve to improve stability. Afterwards chitosan-based composite films loaded with TPNP (CTN film) were developed using solution casting method. The incorporation of TPNP significantly improved the UV/water/oxygen barrier properties, mechanical properties and thermal stability, alongside notable physical properties including water contact angle (93.65 ± 0.04°), low water vapor permeability (33.72 ± 3.32 g/m2h) and oxygen permeability (0.11 ± 0.02 g/m2h), tensile strength (61.83 ± 0.70 %), and elongation at break (31.60 ± 6.12 %). The CTN film not only exhibited exceptional biodegradability and nontoxicity, but also demonstrated remarkable antimicrobial efficacy against Escherichia coli and Bacillus subtilis. Additionally, it showcased potent antioxidant activity, boasting DPPH and ABTS radical scavenging rates up to 89.25 ± 0.18 % and 93.84 ± 0.42 %. The CTN film was successfully formed on the surface of strawberries through dip-coating process and their shelf life was extended from 4 to 6 days at 20 °C without side-effect on the weight loss, harness, pH and total soluble solids, illustrating its potential for enhancing food preservation.

One-step spraying of protein-anchored chitosan oligosaccharide antimicrobial coating for food preservation

The persistent global issues of unsafe food and food waste continue to exist. Microbial contamination stands out as a major cause of losses in perishable foods like vegetables and fruits. Herein, we report a self-assembling coating based on disulfide bond cleavage-induced bovine serum albumin (BSA), where the antimicrobial activity of chitosan oligosaccharide (COS) is stably anchored in the coating by electrostatic interactions during the unfolding-aggregation phase of BSA. The intrinsic antimicrobial activity of COS, combined with the positively charged and hydrophobic regions enriched on the BSA coating, significantly disrupts the integrity of bacterial structures. Furthermore, the BSA@COS coating can easily adhere in situ to the grooves on the surface of strawberries through a simple one-step spraying process, extending the shelf life of strawberries and bananas by nearly three times. This makes it a potential economic alternative to current commercial antimicrobial coatings, offering a solution to the rampant global issue of food waste.

Application of plasma-activated hydrogen peroxide solution synergized with Ag@SiO2 modified polyvinyl alcohol coating for strawberry preservation

To extend the postharvest storage time of strawberries, this study aims to prepare a composite coating using plasma-activated hydrogen peroxide solution (PAH) synergized with nano-Ag@SiO2 by blending method to modify polyvinyl alcohol (PVA) solution. Results showed that the viscosity and the swelling rate of PVA significantly decreased with the addition of Ag@SiO2 at 0.18 %. Meanwhile, the elongation at break and the tensile strength of PVA increased to 0.87 MPa and 214 %. When the addition of Ag@SiO2 was 0.18 % and the composite ratio of PAH to PVA was 1:1, the composites could inactivate the pathogenic bacteria at 2 h. During the storage of strawberries, the initial colony counts on the surface of strawberries could be reduced by about 1 lg CFU/g after coating with the composite film. Moreover, with the extension of the storage time to 7 d, the respiratory intensity, colony counts, and rot index in the strawberries were 65.7 mg/(kg•h), 4.05 log CFU/g, and 38.7 %. Meanwhile, the superoxide dismutase activity and Vc content were 944 U/g and 690 μg/g, respectively. Overall, this study provides ideas and the theoretical basis for applying composite films in fruit preservation.

Investigating the effect of acoustic waves on spoilage fungal growth and shelf life of strawberry fruit

The effects of acoustic waves on growth inhibition of food spoilage fungi (Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus and Botrytis cinerea) on the medium and strawberry surfaces were investigated. Firstly, single-frequency sound waves (250, 500, 1000, 2000, 4000, 8000, 12,000 and 16,000 Hz) were induced on inoculated medium with fungi spores for 24 h and growth diameter of each mold was evaluated during the incubation period. In the second stage, the sound waves with two frequencies of 250 Hz and 16,000 Hz were induced on inoculated strawberries with fungi spores at 5 °C for different times (2, 4, 6, 8 and 10 days). The results from the first stage indicated that the sound waves inhibited the growth of A. niger (20.02%) at 250 Hz and B. cinerea (4/64%) at 4000 Hz on potato dextrose agar (PDA) surface. Also, comparison of the growth diameter of some species of Aspergillus revealed various responses in presence of 250 Hz frequency. In the second stage, applying a frequency of 250 Hz over a period of 10 days proved to be more effective in inhibiting the growth of A. niger and B. cinerea on strawberries inoculated with fungal spores. Consequently, the shelf lives of the strawberries significantly increased to 26 days and 18 days, respectively, under this treatment. Based on the findings, it is concluded that sounding with acoustic waves can be used as a green and cheap technology along with other technologies to improve food safety.

Multifunctional carbon dots reinforced gelatin-based coating film for strawberry preservation

The development of safe, non-toxic, multifunctional nano preserved materials with excellent performance has become a hot research topic. Multifunctional Sophora Japonica extract (95% rutin)-derived carbon dots (R-CDs) were prepared by hydrothermal method. The π-π conjugation structure of R-CDs enabled them UV broadband absorption properties. The excellent antioxidant properties of R-CDs were attributed to the presence of the sp2 carbon in core and a large number of hydroxyl groups at the edges, and their degradation rate of potassium permanganate and scavenging activity of superoxide anion radical were better than that of ascorbic acid. The presence of CO bond may be the site for the generation of reactive oxygen species (ROS) and thus they could kill Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis) and Listeria monocytogenes (L. monocytogenes) at a concentration of 2 mg/mL and inhibited the growth of fungi (Botrytis cinerea). Then R-CDs were uniformly dispersed in gelatin-based solution, and the as-prepared films had smooth surface, good hydrophilicity, strong mechanical properties and good biocompatibility. With the increase of R-CDs addition, the tensile strength increased and then decreased, and the elongation at break rose to 358%. The film inherited the broadband UV absorption, antioxidant and antibacterial properties of R-CDs. The storage period of strawberries was prolonged after coating. The variety and abundance of microorganisms on the surface of strawberries was reduced and the growth of harmful bacteria was inhibited. This work provides more possibilities for the application of nanomaterials in fruit preservation.

Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway

The mildew is a typical symptom of strawberries during storage. The effectiveness of intermittent high voltage electrostatic field combined with static magnetic field (HVEF-SMF) technique in inhibiting the mildew of strawberries (before and after simulation of transport vibrations) was investigated. Intermittent HVEF, SMF and HVEF-SMF treatments inhibited spoilage fungal growth on the surface of strawberries by increasing the membrane permeability and leakage of intracellular materials of spoilage fungal. The HVEF-SMF alleviated mildew in strawberries, which probably via the increase of antifungal compounds (total phenolics and lignin), phenylpropanoid biosynthetic enzyme activities (Phenylalanine ammonia-lyase, 4-coumarate-CoA ligase) and pathogenesis-related proteins enzymes activities (chitinase and β-1,3-glucanase). Overall, HVEF-SMF contributed to alleviating the mildew and disease incidence of strawberries, improving the levels of antimicrobial activity, as well as extending their shelf life from 6 d to 12 d. Therefore, HVEF-SMF treatment is a promising technology for alleviating postharvest mildew in strawberries after transportation.

Carboxymethyl chitosan/sodium alginate hydrogel films with good biocompatibility and reproducibility by in situ ultra-fast crosslinking for efficient preservation of strawberry

Strawberry is a seasonal and regional fruit. Thus, strawberry waste caused by spoilage and decay is an urgent problem that must be solved. Developing hydrogel films (HGF) for multifunctional food packaging can effectively slow down strawberry. Based on the carboxymethyl chitosan/sodium alginate/citric acid with excellent biocompatibility, preservation effect, and ultrafast (10 s) coating on the strawberry surface, HGF specimens were designed and prepared through the electrostatic interaction of opposite charges between polysaccharides. The prepared HGF specimen exhibited excellent low moisture permeability and antibacterial properties. Its lethality rates against both Escherichia coli and Staphylococcus aureus were more than >99 %. The HGF could keep strawberries fresh for up to 8, 19, and 48 days at 25.0, 5.0, and 0 °C, respectively, by delaying the fruits' ripening, dehydration, microbial invasion, and respiration rate. The HGF dissolved and regenerated five times still exhibited good performance. The water vapor transmission rate of the regenerative HGF could reach 98 % of that of the original HGF. The regenerative HGF could maintain the freshness of strawberries for up to 8 days at 25.0 °C. This study provides new insight into an alternative film design for convenient, green, and renewable alternative films to delay perishable fruit spoilage.

Application of Cinnamaldehyde Solid Lipid Nanoparticles in Strawberry Preservation

Strawberries are a popular food. However, the growth and reproduction of microorganisms on the surface of strawberries change their quality and may cause food poisoning. We compared the effects of solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) and unencapsulated cinnamaldehyde on the freshness of strawberries stored for seven days. The impacts of SLN-CA at different concentrations on strawberry firmness, weight loss, rate of fruit rot, and sensory quality were investigated at 25 °C. Superoxide dismutase (SOD) and catalase activities and malonaldehyde (MDA) and vitamin C contents of strawberry cell homogenates were measured during storage. The experimental results showed that SLN-CA treatment can effectively reduce the probability of decay in strawberries without causing excessive weight loss. SLN-CA can reduce softening, maintain a high level of SOD activity in cells, reduce the accumulation of MDA and consumption of organic acids, and improve the sensory characteristics of strawberries and thereby their shelf life. Therefore, SLN-CA is a promising preservation method to increase the shelf life and safety of strawberries.

Changes in quality and microbiome composition of strawberry fruits following postharvest application of Debaryomyces hansenii, a yeast biocontrol agent

Microbial antagonists provide a new perspective on biological control by altering microbial diversity to control postharvest diseases of fruit. In this study, the biological control effect of Debaryomyces hansenii on postharvest diseases of strawberry and the influence on strawberry quality were determined. At the same time, the effect of D. hansenii on the composition of surface microbiome of strawberry fruit was analyzed by high-throughput sequencing technology. The results showed that D. hansenii treatment can inhibit the natural decay rate of strawberries, and the treatment group maintained a higher ascorbic acid content than the control group. However, there was no difference between the control and treatment groups in firmness, weight loss rate, soluble solids, titratable acidity, and other quality indicators. On the surface of strawberries treated with D. hansenii, the diversity of fungal community was changed, the composition and structure of the community were also altered (except the abundance of Debaryomyces spp.). Strawberries treated with D. hansenii could alter bacterial and fungal populations, inhibit plant pathogens, and lower the frequency of postharvest diseases in strawberries. This study helps to understand the microbial community structure on the surface of strawberries and guides the synthesis of strawberry postharvest disease complex biocontrol strains to achieve stable and sustainable postharvest disease control strategies of the fruits.

Influence of a Transparent and Edible Coating of Encapsulated Cannabidiol Nanoparticles on the Quality and Shelf Life of Strawberries.

Cannabidiol (CBD) has been shown to have antioxidant and antibacterial effects. The investigation into CBD's potential as an antioxidant and antibacterial agent, meanwhile, is still in its initial stages. The study goals were to prepare encapsulated cannabidiol isolate (eCBDi), evaluate the effect of eCBDi edible active coatings on the physicochemical properties of strawberries, and determine whether CBD and sodium alginate coatings could be used as a postharvest treatment to promote antioxidation and antimicrobial activity and prolong the strawberry shelf life. A well-designed edible coating on the strawberry surface was achieved using eCBDi nanoparticles in combination with a sodium alginate polysaccharide-based solution. Strawberries were examined for their visual appearance and quality parameters. In the results, a significantly delayed deterioration was observed in terms of weight loss, total acidity, pH, microbial activity, and antioxidant activity for coated strawberries compared to the control. This study demonstrates the capability of eCBDi nanoparticles as an efficient active food coating agent.

Chlorine dioxide gas slow-release film for strawberry preservation

The polymeric wall material of microcapsules has the function of encapsulation, protection, and controlled release of the active core material. In this study, sodium alginate (SA)-NaClO2 solution was encapsulated in ethylcellulose (EC) microcapsules using an emulsion-solvent evaporation method. The EC/SA-NaClO2 microcapsules were doped into polyvinyl alcohol (PVA) solution containing HCl, and an antimicrobial film was prepared using the solution casting method. Water vapor drives HCl into the interior of the microcapsules and reacts with NaClO2 in the microcapsules to release ClO2 gas to achieve antimicrobial properties. ClO2 gas can effectively inhibit the growth and reproduction of bacteria and molds on strawberry surfaces. The antimicrobial film inhibited the growth of E. coli by 99.9% and reduced the area of B. cinerea to <10%. Storage bags prepared from antimicrobial films could extend the shelf life of strawberries and maintain their sensory characteristics such as color, hardness, and moisture.

Mathematical model for analyzing the effect of storage conditions on the visually perceived freshness of strawberries via surface luminance distribution

Recent psychophysical experiments have revealed that the skewness of the luminance distribution on the surface of strawberries is a key parameter of their visually perceived freshness. However, the relationship between storage conditions and the resulting luminance distribution is yet to be detailed. This study investigated the effects of several storage temperature and humidity conditions on the skewness using the Weibull model. The results show that the temperature did not affect the skewness under the high-humidity condition, while under the low-humidity condition the effects of temperature became apparent. A high correlation exists between the luminance distribution and mass loss rate (via water evaporation), with skewness primarily being influenced by humidity. The protocol of the mathematical analysis is useful not only for determining the impact of humidity and temperature on strawberry freshness but also other storage conditions.

Efficiency of nanoemulsion of essential oils to control Botrytis cinerea on strawberry surface and prolong fruit shelf life

Strawberry fruit is highly susceptible to decay by fungi. The objective of this study was to determine if essential oils (EOs) or nano-emulsions (Nano-EM) of EOs from Thymus vulgaris (Th), Matricaria chamomilla (Mc), Pistacia atlantica (Pa), or Mentha longifolia (Me) could inhibit growth of strawberry spoilage fungi Botrytis cinerea and their effect, if any, on strawberry quality parameters. An In vitro study showed that Th and Me EOs had the same minimal inhibitory concentrations (MIC) of 0.021 % while the MICs for Mc and Pa EOs were 0.9 % and 1.5 %, respectively. Th and Me EOs were used for subsequent experiments. In the second experiment, the application of Th and Me EOs and their nano-EM at 0.021, 0.1, 0.5 and 1 % were studied to control B. cinerea growth on the fruit surface. Nano-EM of EOs had higher antifungal activity in the control of B. cinerea than EOs on fruit surface. Generally, antifungal activity was increased at higher concentrations of Nano-EM, but in the case of EOs, their antifungal activity was not increased by increasing concentration. Nano-EM of EOs with 0.5 % was selected for further study. Finally, the quality changes and postharvest losses of fruit treated with Nano-EM of EOs of Th and Me at 4 °C were studied. The results of third experiment showed that Nano-EM of both EOs reduced microbial load, decay index, weight loss and induced greater firmness, vitamin C, total flavonoid and antioxidant activity in strawberry during storage. NanoEM-ThEO 0.5 % was more effective than NanoEM-MeEO 0.5 % to retain strawberry firmness, vitamin C and total flavonoid.

Effect of ozonated water, mancozeb, and thiophanate-methyl on the phyllosphere microbial diversity of strawberry.

Phyllosphere microorganisms are closely linked to plant health. This study investigated the effect of ozonated water, mancozeb, and thiophanate-methyl on phyllosphere microorganisms in strawberry plants of the “Hongyan” variety. Sequencing analysis of the phyllosphere bacterial and fungal communities was performed using 16S rRNA gene fragment and ITS1 region high-throughput sequencing after spraying ozonated water, mancozeb, thiophanate-methyl, and clear water. Proteobacteria, Actinobacteria, and Firmicutes were the dominant bacterial phyla in strawberry. The relative abundance of Proteobacteria (82.71%) was higher in the ozonated water treatment group than in the other treatment groups, while the relative abundance of Actinobacteria (9.38%) was lower than in the other treatment groups. The strawberry phyllosphere fungal communities were mainly found in the phyla Basidiomycota and Ascomycota. The relative abundance of Basidiomycota was highest in the ozonated water treatment group (81.13%), followed by the mancozeb treatment group (76.01%), while the CK group only had an abundance of 43.38%. The relative abundance of Ascomycota was lowest in the ozonated water treatment group (17.98%), 23.12% in the mancozeb treatment group, 43.39% in the thiophanate-methyl treatment group, and 55.47% in the CK group. Pseudomonas, Halomonas, and Nesterenkonia were the dominant bacterial genera on strawberry surfaces, while Moesziomyces, Aspergillus, and Dirkmeia were the dominant fungal genera. Ozonated water was able to significantly increase the richness of bacteria and fungi and decrease fungal diversity. However, bacterial diversity was not significantly altered. Ozonated water effectively reduced the relative abundance of harmful fungi, such as Aspergillus, and Penicillium, and enriched beneficial bacteria, such as Pseudomonas and Actinomycetospora, more effectively than mancozeb and thiophanate-methyl. The results of the study show that ozonated water has potential as a biocide and may be able to replace traditional agents in the future to reduce environmental pollution.

Effectiveness of cellulose and chitosan nanomaterial coatings with essential oil on postharvest strawberry quality

Polysaccharide materials, including bagasse cellulose nanocrystals (BCNCs), chitosan nanofibers (ChNFs), and sodium alginate (SA), were blended with oregano essential oil (OEO) to make single- and multi-polysaccharide edible coating suspensions. The prepared suspensions were spray-coated on strawberry surface to form thin films with thickness varying from about 570 to 790 nm for single-polysaccharide coatings and 690–930 nm for multi-polysaccharide coatings. The coatings made with multi-polysaccharide were more effective in inhibiting fungal growth compared with single-polysaccharide coatings. Strawberry treated with SA/BCNC/ChNF/OEO formulation had only 10.8 % weight loss after nine days of storage. In contrast, uncoated and single-polysaccharide coated strawberries had >37.0 % and 28.6 % weight loss, respectively. In addition, the SA/BCNC/ChNF/OEO coating retained desired moisture, respiration rate, stiffness, firmness, and appearance properties of strawberry due to its gas barrier properties resulting from the entangled matrix structure. These results suggest that the multi-polysaccharide suspensions with OEO have a high potential for application as edible coatings for retarding senescence of strawberries.

Efficacy of Debaryomyce hansenii in the biocontrol for postharvest soft rot of strawberry and investigation of the physiological mechanisms involved

The postharvest disease of strawberries caused by Rhizopus stolonifer caused enormous financial losses. This study investigates the efficacy of antagonistic yeast Debaryomyce hansenii in the biocontrol of postharvest soft rot of strawberries and the physiological mechanisms involved. The results showed that D. hansenii significantly reduced the incidence of postharvest soft rot of strawberry, reduced the natural decay incidence of postharvest strawberry, and had no adverse effects on quality parameters of strawberries. In vitro experiments showed that D. hansenii reduced the spore germination rate and germ tube length of R. stolonifer. D. hansenii can also stably colonize the surface and wounds of strawberries at either 4 °C or 20 °C. Meanwhile, the activities of antioxidant-related enzymes superoxide dismutase, peroxidase, catalase, ascorbate oxidase and resistance-related enzymes polyphenol oxidase and phenylalanine ammonia-lyase were significantly higher in D. hansenii-treated strawberries than in control. Meanwhile, the contents of resistance-related substances including total phenols, flavonoids and anthocyanins were also increased in D. hansenii-treated strawberries. This study suggested that D. hansenii has the potential to control postharvest soft rot of strawberry by the mechanism involving inhibition of spore germination and germ tube length of R. stolonifer and induction of increased activities of defense-related enzymes and substances in strawberry.

Inactivation of Pectobacterium carotovorum subsp. Carotovorum and Dickeya chrysanthemi on the surface of fresh produce using a 222 nm krypton–chlorine excimer lamp and 280 nm UVC light-emitting diodes

Pectobacterium carotovorum subsp. carotovorum and Dickeya chrysanthemi have been reported to cause soft-rot diseases to fresh produces. The aim of this research was to investigate the inactivation efficacy of a 222 nm KrCl excimer lamp and 280 nm UVC-LED against P. carotovorum subsp. carotovorum and D. chrysanthemi on fresh produces. When samples were subjected to UVC treatment by a excimer lamp or UVC-LED at 450 mJ/cm2, it was observed that soft-rot bacteria on the surface of iceberg lettuce, strawberry, and tomato were reduced by a maximum of 5, 3, and 5 log units, respectively. The surface properties of fresh products, such as hydrophobicity, roughness, and topographic image, were analyzed under the hypothesis that the characteristics of the sample surface affected the inactivation efficacy of the excimer lamp and UVC-LED. It was determined that there was an inverse correlation between the surface roughness and inactivation efficacy of UVC treatment. The texture properties of samples were not significantly different (P > 0.05) from those of untreated samples. The results of this research substantiate that the excimer lamp and UVC-LED can be applied to decontamination processes for inactivating soft-rot bacteria, thereby prolonging the shelf life of fresh produce and reducing economic losses.

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

AbstractIn this study, the quick‐freezing model and heat transfer model of quick‐freezing of strawberries with dry ice at different flow speeds were proposed to ensure the quality of quick‐frozen strawberries and control the jetting amount of dry ice. The aim of this study was to investigate the changes of internal and external temperature in the process of quick‐freezing strawberries by jetting dry ice. The quick‐freezing experiment platform of strawberries based on dry ice jetting was built for a quick‐freezing experiment of strawberries at a dry ice jetting flow speed of 0.30 m/s. As indicated by the results, the temperature of strawberries was more uniform under the dry ice jetting speed of 0.30 m/s. The highest and lowest temperature differences between the surface and center of strawberries (the simulated) were 15.7 and 39.7°C, respectively, and the quick‐freezing time of strawberries was 345 s. Compared with the experimental result, the error of quick‐freezing completion time was 5.79%. The differences measured in the experiment were 15.1 and 37.7°C, and the error accounted for 4.73% and 7.89%, respectively. The accuracy of the model was measured, mean relative error = 6.31% and root mean square error = 10.78%. As revealed by the results, the model had high universality and precision and could be used to analyze the temperature change during dry ice jetting‐based quick‐freezing of strawberries. The quality indexes of quick‐frozen strawberries before and after dry ice jetting were found to be better than the standard of quick‐frozen strawberries. Thus, the research results can provide a reference for a further development of energy‐saving and environmental dry ice jetting‐based quick‐freezing equipment.