Author/Authors :
Nazoori, Fatemeh Department of Horticultural Sciences - College of Agriculture - Vali-e-Asr University of Rafsanjan, Kerman , Poraziz, Solmaz Department of Horticultural Sciences - College of Agriculture - Vali-e-Asr University of Rafsanjan, Kerman , Mirdehghan, Hossein Department of Horticultural Sciences - College of Agriculture - Vali-e-Asr University of Rafsanjan, Kerman , Esmailizadeh, Majid Department of Horticultural Sciences - College of Agriculture - Vali-e-Asr University of Rafsanjan, Kerman , ZamaniBahramabadi, Elaheh Department of Plant Sciences - Faculty of Biological Sciences - Kharazmi University, Tehran
Abstract :
In the present study, effects of edible coatings using sodium alginate (SA) and sodium alginate in combination with ascorbic acid (AA) on the shelf-life extension of strawberries at 4±1°C was studied. A factorial experiment was performed based on a randomized complete block design with four replications. The treatments included control (distilled water), SA (1%, 2%, 3% w/v), SA in combination with AA (1% w/v) and the storage periods (7 and 14 days). The results showed that lightness (L*), chroma, firmness, total acidity, vitamin C, phenols, and antioxidant activity decreased during storage, but coating improved them in the sold-stored strwberries. SA2%+AA1% coating was the best treatment in maintaining the fruit quality. Firmness, weight loss, fruit L*, fruit chroma, sepal L*, sepal chroma, total phenolics, and polyphenol oxidase activity were decreased by 15%, 1.95%, 16.7%, 2.66%, 10.23%, 16%, 19.47% and 2.5%, respectively for SA2%+AA1% samples at the end of the 14th day, which was lower than the untreated fruits. The results suggested that postharvest application of SA2%+AA1% has the potential to extend the storage life of strawberry fruits by reducing water loss and maintaining fruit quality.
Keywords :
Edible coating , fruit decay , postharvest quality , total phenolics
