Alteration of quality attributes and shelf-life in strawberry (Fragaria × ananassa) fruits during storage as influenced by edible coatings

Abstract

The present investigation was carried out during 2015-16 at department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl to find out suitable edible coating on prolonging shelf-life of strawberry fruits.The different treatments were: T1: coconut oil 100%, T2 : castor oil 100%, T3 : olive oil 100%, T4 : Liquid paraffin wax 100%, T5 : Aloe vera gel, T6 :chitosan (1% w/v), T7 : chitosan (2%w/v), T8 : kaolene (1%w/v), T9 : kaolene (2%w/v), T10 : carboxy methyl cellulose (CMC) (1% w/v), and T11 : control (Water spray). The results revealed that among the different edible coatings studied, coating with coconut oil resulted lowest PLW (17.57%), maximum marketable fruits retained (56.67%), total sugars ( 8.82%), ascorbic acid (65.74 mg/100 ml juice), total anthocyanin content (33.38%) of fruits. The various quality parameters in terms of flavour, taste, appearance and overall acceptability were also found superior in this particular treatment.

The influence of mucilages extracted from some vegetable plants residues as an edible coating on maintaining the quality of sweet pepper fruits.

“…These results were in agreement with those obtained by [15,34] for mucilage and [51] for chitosan. The effect of cold storage along with the application of edible coatings on metabolic activities can reduce the consumption of organic acids during the respiration process and thus demonstrates the maintenance of TSS during cold storage [54].…”

Comparative study of different polysaccharide‐based edible coatings on physicochemical attributes and bioactive compounds of mango cv. Dashehari fruits

“…The increased value of TSS and lower amount of acids in control fruits exhibited higher TSS/acid ratio. Hazarika et al (2019) reported higher TSS/acid ration in coated strawberry fruits. Dang et al (2008) reported similar results in mango fruits where lower TA content in coated fruits contributed lower TSS/acid ratio.…”

“…The coating materials make lesser availability of oxygen, thus retained higher content of OA (Medeiros et al, 2012). In the treated fruits, lesser availability of oxygen and lesser oxidation preserved the acids and resulted higher TA (Hazarika et al, 2019). Previously, Gol et al (2013) and S. Ali et al (2021) reported the CMC coating, delayed senescence in fruits which might be associated with higher retention of TA.…”

Enhancement of Postharvest Life of Fruits by Application of Salicylic Acid

“…The study was conducted in University of Agriculture, Faisalabad, Pakistan. Hazarika et al, [46] found that fruits coated with salicylic acid @ 2 mM had considerably lowest PLW after 4, 8, 12 and 16 days of storage, respectively. Also revealed that…”