Abstract
BACKGROUND: Strawberries are appreciated for their taste, flavor, and juiciness; however, they are highly perishable during postharvest, handling, and storage stages, producing significant physical damage and loss of vitamins and other phytonutrients. This study therefore aimed to determine the applicability of edible coatings as an environmentally friendly strategy to improve the fresh appearance of strawberries and extend their shelf life. RESULTS: The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae (Palmaria palmata Kuntze) (CH-PC) was investigated with regard to quality and nutritional parameters for ready-to-eat strawberries processed and stored at 4 °C for 10 days. Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss. The addition of P. palmata to the edible coating significantly (P < 0.05) enhanced anthocyanin and ascorbic acid content. CONCLUSION: These results suggest that CH-PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value. © 2018 Society of Chemical Industry.
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Claims 5
Claim · model-written summary
Chitosan reduced strawberry respiration rate during cold storage.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- Chitosane0
- Outcome
- respiration ratee0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss.”
Claim · model-written summary
Chitosan reduced strawberry microbial load.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Chitosane0
- Outcome
- microbial loade0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss.”
Claim · model-written summary
Chitosan reduced strawberry nutritional loss.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Chitosane0
- Outcome
- nutritional losse0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss.”
Claim · model-written summary
Adding P. palmata enhanced strawberry anthocyanin and ascorbic acid content.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- addition of P. palmata to the edible coatinge0
- Outcome
- anthocyanin and ascorbic acid contente0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of P. palmata to the edible coating significantly (P < 0.05) enhanced anthocyanin and ascorbic acid content.”
t0“strawberries”
Claim · model-written summary
The authors suggest CH-PC for strawberry postharvest use to slow senescence and reduce loss while enhancing nutritional value.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- CH-PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value.e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CH-PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value.”
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