Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Abstract

This study was determined to investigate the efficacy of chitosan (CS)‐based apple peel polyphenols (APP) composite coatings to enhance the storage quality of strawberries. Strawberries were coated with CS‐APP1 (0.25% APP), CS‐APP2 (0.50%), CS‐APP3 (0.75%), CS‐APP4 (1.0%), and stored at 20°C and 35–40% RH. The uncoated fruit was considered as control. The fruits were evaluated for weight loss, decay, firmness, bioactive compounds, titratable acidity, and total soluble solids (TSS). The results revealed that CS‐APP coatings had a significant effect on all the tested parameters. The weight loss and decay percentage were reduced to 10.91% and 19%, respectively, in the CS‐APP4 treatment group. The highest value of TSS (6.8%) was observed in the CS‐APP3 treatment group on the 6th day of storage. Coatings with CS‐APP4 exhibited the maximum acid content (0.78 g/100 g) as compared to the CS only (0.68 g/100 g). The total phenol content was highest (1.3 mg/g) in the CS‐APP2 treatment group at the end of storage. CS‐APP2 composite coating could be effectively utilized to extend the postharvest life of strawberries as it retarded the senescence and maintained quality attributes of the fruits during storage. Practical applications Strawberry is a nutritionally rich fruit. However, it has a short shelf‐life and can deteriorate quickly. Chitosan (CS) is a biopolymer that is widely used for the application of edible coating with different antioxidant agents. Although apple fruit peel is discarded as industrial waste, yet it is a good source of polyphenols and natural antioxidants. Chitosan‐based APP edible coating can be used to prolong the postharvest life of strawberry as well as to minimize food processing industrial waste by utilizing apple peel as an antioxidant ingredient.

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

“…Increased concentration of beeswax increased the hydrophobicity of coatings, which conversely reduced the moisture removal, and consequently, the weight loss from the fruits. This reduction of weight loss in polysaccharide coatings may be associated to better crosslinking between hydroxyl group of polysaccharide and hydrophilic substance (such as phenols) in coatings through hydrogen bonding [33]. The results are supported by the findings of Nasrin et al [34], who used beeswax coatings in combination with coconut oil and observed the similar behavior of weight loss in lemons.…”

Aloe Vera Gel Edible Coating for Shelf Life and Antioxidant Proprieties Preservation of Andean Blackberry

“…According to the antioxidant activity by the DPPH method (Figure 5), the coated and uncoated fruits present significant differences, as well as the days evaluated (p < 0.05), where the coated fruits have higher antioxidant activity, similar results found for blackberry (Rubus glaucus Benth) for ten days [23], raspberry (Rubus spp) for eight days [36], raspberry (Rubus ulmifolius subsp sanctus) for nine days [37], and strawberry (Fragaria ananassa cv Hongyan) for six days [38].…”

Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review

“…CS-based coatings enriched with olive (olive leaves and pomace), apple (peel) or pomegranate (peel) extracts, in strawberry and guava fruits maintain higher levels of AA than the uncoated samples, decreasing during storage [ 47 , 82 , 83 ]. Furthermore, montmorillonite (MMT) has been incorporated as nano-fillers into CS coatings, with different percentage, to investigate their effects on storage of tangerines and table grapes [ 84 , 85 ].…”

“…In CS-coated litchi, sweet cherry, blueberry, strawberry, longan, and pomegranate fruits have been detected a lower reduction of anthocyanin content compared to uncoated ones probably due to their enzymatic degradation owing to anthocyanase, PPO, and peroxidase (POD) throughout the storage period [ 11 , 45 , 49 , 64 , 66 , 67 , 70 , 78 , 83 , 92 , 97 , 104 , 114 ].…”