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Effect of Edible Coating on Strawberry Quality Characteristics During Cold Storage

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Abstract

Strawberry is a fruit that undergoes physical and chemical changes very quickly during storage. The edible coating is one technique that can extend the shelf life of minimally processed fruit such as strawberry. The objective of this study was to evaluate the effect of several edible coatings on the quality and weight loss of strawberry cv. ‘Selva’ during the harvest season of 2019. The experiment was carried out in a completely randomized design and consisted of 15 treatments and three replications. Four edible coatings were used, namely, dill oil, sunflower oil, and corn oil, at concentrations of 0, 0.5, 1.5, and 2%, as well as mallow mucilage at concentrations of 0, 25, and 50%. Statistical results display that there were significant differences between treatments. The results showed that dill oil (1.5 and 2%) and mallow mucilage caused better vitamin C retention during the storage period. The use of mallow mucilage (50%) significantly controlled changes in the pH of strawberry fruits during the 3 weeks of storage. Using mallow mucilage (25%) resulted in the least amount of weight loss in the strawberries, compared with the effects of other treatments. Also, this treatment significantly increased the amount of titratable acidity. Total soluble solids (TSS) were influenced by the type of edible coating and the duration of the storage period. Mallow mucilage prevented the increase of TSS. Fruit firmness decreased significantly during the storage period, whereas the use of edible coatings helped maintain fruit firmness. In this regard, the effect of mallow mucilage (50%) was significantly higher (p ≤ 0.01) to that of other treatments. In general, mallow mucilage maintained fruit moisture, preserved fruit quality, and extended shelf life. According to the findings of this research, coating strawberries with mallow mucilage and kee** them in cold storage can significantly maintain strawberry quality.

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Authors and Affiliations

  1. Department of Horticulture, Yasuj Branch, Islamic Azad University, Yasuj, Iran

    Abozar Jokari

  2. Department of Horticulture, Jahrom Branch, Islamic Azad University, Jahrom, Iran

    Sayed Abdolhossein Mohammadi Jahromi

  3. Department of Horticultural Science, College of Agriculture, Shiraz University, Shiraz, Iran

    Sakineh Jokari

  4. Department of Agroecology, Environmental Sciences Research Institute, Shahid Beheshti University, Tehran, Iran

    Mohsen Jamali

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  1. Abozar Jokari
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  2. Sayed Abdolhossein Mohammadi Jahromi
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  3. Sakineh Jokari
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  4. Mohsen Jamali
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Correspondence to Mohsen Jamali.

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A. Jokari, S.A. Mohammadi Jahromi, S. Jokari, and M. Jamali declare that they have no competing interests.

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For this article no studies with human participants or animals were performed by any of the authors. All studies mentioned were in accordance with the ethical standards indicated in each case.

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Jokari, A., Mohammadi Jahromi, S.A., Jokari, S. et al. Effect of Edible Coating on Strawberry Quality Characteristics During Cold Storage. Erwerbs-Obstbau 65, 2259–2269 (2023). https://doi.org/10.1007/s10341-023-00949-x

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