Abstract
Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.
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Claims 11
Claim · model-written summary
Uncoated strawberries had 11.3% higher weight loss on average during storage at 4°C.
- Taxon
- Strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- uncoated strawberriese0
- Outcome
- weight losse0
- Direction
- highere0
- Value
- +11.3%e0
- Setting
- storage at 4°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries.”
Claim · model-written summary
Strawberry weight loss increased linearly during storage at 4°C.
- Taxon
- StrawberriesFragaria ×ananassae0
- Outcome
- weight losse0
- Direction
- linear increasee0
- Setting
- storage at 4°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberries were characterized by a linear increase of weight loss during the storage at 4°C”
Claim · model-written summary
Coated strawberries had 36.0% higher ascorbic acid content.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- The coatinge0
- Outcome
- ascorbic acid contente0
- Direction
- increasede0
- Value
- 36.0%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries”
Claim · model-written summary
Strawberry total soluble solid content was affected only by storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- storagee0
- Outcome
- total soluble solid contente0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solid content and color of the strawberries were only affected by storage”
Claim · model-written summary
Strawberry color was affected only by storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- storagee0
- Outcome
- colore0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solid content and color of the strawberries were only affected by storage”
Claim · model-written summary
Coated strawberry samples had higher visual quality scores at the end of cold storage.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- coated samplese0
- Outcome
- Visual qualitye0
- Direction
- highere0
- Qualifier
- at the end of the cold storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period.”
t0“Strawberry Fruit Quality”
Claim · model-written summary
Coated strawberry samples had higher sensorial scores at the end of cold storage.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- coated samplese0
- Outcome
- sensorial analysise0
- Direction
- highere0
- Qualifier
- at the end of the cold storage periode0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period.”
t0“Strawberry Fruit Quality”
Claim · model-written summary
The mucilage coating did not negatively affect natural strawberry taste.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- the mucilage coatinge0
- Outcome
- natural taste of strawberriese0
- Direction
- did not negatively affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the mucilage coating did not negatively affect the natural taste of strawberries”
Claim · model-written summary
The coating did not inhibit microbial growth on strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- O. ficus-indica gel-based edible coating in combination with ascorbic acide0
- Outcome
- microbial growthe0
- Direction
- not able to inhibite0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits.”
Claim · model-written summary
The coating significantly limited microbial development on strawberry fruit.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- O. ficus-indica gel-based edible coating in combination with ascorbic acide0
- Outcome
- their development in coated strawberry fruitse0
- Direction
- limitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits.”
Claim · model-written summary
The authors suggest Opuntia mucilage plus 5% ascorbic acid to maintain strawberry quality and extend postharvest life.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- Opuntia mucilage plus 5% ascorbic acide0
- Outcome
- maintaining strawberry fruit quality and extending their postharvest lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.”
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See all 48 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.