Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa) |
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| Institution: | 1. Institute of Agrochemistry and Food Technology, CSIC, Apdo. Correos 73, 46100 Burjassot, Valencia, Spain;2. Department of Preventive Medicine, Faculty of Pharmacy, University of Valencia, Spain;1. Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;2. Information School, Ningbo City College of Vocational Technology, Ningbo 315000, Zhejiang, PR China;1. Programa de Pós-graduação em Farmácia, Universidade Federal de Santa Catarina, UFSC, Campus Universitário, Florianópolis, SC, Brazil;2. Programa de Pós-graduação em Agronomia, Universidade de Passo Fundo, UPF, Passo Fundo, RS, Brazil;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China;3. Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China;1. Viçosa Federal University, Department of Plant Pathology, Laboratory of Plant Protection, Viçosa, Minas Gerais State Zip Code 36570-000, Brazil;2. Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural, Venda Nova do Imigrante, Espirito Santo State Zip Code 29375-000, Brazil;3. Viçosa Federal University, Department Crop Science, Viçosa, Minas Gerais State Zip Code 36570-000, Brazil;1. School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China;2. Intelligent Control and Compute Vision Lab, Hefei University, Hefei 230601, China;3. Research Laboratory of Agricultural Environment and Food Safety, Anhui Modern Agricultural Industry Technology System, Hefei 230009, China;1. Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Post-Harvest Key Technology and Quality Safety of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, People’s Republic of China;2. Pingxiang University, Pingxiang 337055, People’s Republic of China |
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| Abstract: | Strawberries (Fragaria x ananassa Duch.) were treated either with 1% calcium gluconate dips, 1.5% chitosan coatings or with a coating formulation containing 1.5% chitosan + 1% calcium gluconate and stored at 20 °C for up to 4 days. The effectiveness of the treatments was assessed by evaluating their impact on the following parameters: fungal decay incidence, loss of weight, firmness, external color, pH, titratable acidity and soluble solids content. Calcium dips were effective in decreasing surface damage and delaying both fungal decay and loss of firmness compared to untreated fruit. No sign of fungal decay was observed in fruit coated with 1.5% chitosan which also reduced fruit weight loss. Chitosan coatings markedly slowed the ripening of strawberries as shown by their retention of firmness and delayed changes in their external color. To a lesser extent titratable acidity and pH were also affected by coatings. Whilst addition of calcium gluconate to the chitosan coating formulation did not further extend the shelf-life of the fruit, the amount of calcium retained by strawberries was greater than that obtained with calcium dips alone, thus resulting in increased nutritional value of the strawberries. |
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