Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings

نویسندگان

  • Fatemeh Nazoori Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
  • Majid Esmailizadeh Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
  • Seyed Hossein Mirdehghan Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
  • Solmaz Poraziz Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
چکیده مقاله:

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.

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عنوان ژورنال

دوره 7  شماره 3

صفحات  279- 293

تاریخ انتشار 2020-09-01

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