Bioactive Edible Coating for Shelf Life Improvment of Organic Strawberries
نویسندگان
چکیده
Organic foods have great importance in environment sustainability and human nutrition. However, they are commercialized with greatly reduced shelf life, especially fruits and vegetables. Considerable amounts of vegetables are lost due to their rapid deterioration by microorganisms such as fungi and bacteria. In this work cell wall degrading enzymes (CWDE) produced by Trichoderma asperellum (T00) were immobilized in cashew gum polysaccharides (CGP) in order to use this material as edible coating of fruits, aiming to increase shelf life of strawberries by inhibiting fungal growth. Results showed that optimum conditions for CWDE immobilization were 20 min reaction and 1 mM of sodium periodate concentration. The CGP-CWDE complex has maintained about 70% of initial activity after 23 days of storage at room temperature. Additionally, CGP-CWDE was effective to inhibit the growth of Penicillium sp., Aspergillus fumigatus and Sclerotinia sclerotiorum.
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