Impacts of edible coatings enriched with laurel essential oil on the storage life of strawberry ‘Camarosa’ fruits

The current research was carried out to test the effects of edible coatings (EC) enriched with laurel essential oil (EC+LEO) on storability strawberry ‘Camarosa’ fruits. Freshly harvested fruits were randomly separated into three groups and each group treated a different treatment, including EC, EC+LEO control. Fruits stored at 4.0 ± 1.0 °C relative humidity 90–95% for 15 days. Results suggested that both EC have positive quality parameters help improve storage duration After days storage, average weight loss control reached 12.44%, but kept 9.06% 7.13% fruits, respectively. Both treatments found impact prevention disease severity chemical spoilage lowering respiration rate in fruit firmness, soluble solids concentration, ascorbic acid content titratable acidity also delay coated treatment better performance than treatment. Overall results recommended possibility be used postharvest industry.