Environ Exp Biol (2019) 17: 123–135

Edible coatings from plant-derived gums and clove essential oil improve postharvest strawberry (Fragaria × ananassa) shelf life and quality

Abstract

Strawberries are difficult to store for a long period due to their soft texture and susceptibility to pathogens. The present study aimed to assess the effect of edible coatings composed of different combinations of guar gum, gum acacia and clove essential oil to extend the postharvest shelf life and preserve the quality of strawberry stored at 6 ± 2 °C. Quality assessment included evaluation of weight loss, decay, pH, total acidity, soluble solid content, sugars, ascorbic acids, pigments, phenolic content, cell wall degrading enzymes, antioxidant enzymes and phenol oxidizing enzyme, recorded at regular intervals. There were significant differences observed between coated fruits compared to control fruits. The shelf life of treated strawberries was extended by 9 days, which is valuable for such a fleshy and soft fruit. The weight loss and decay of fruits were reduced in all treated fruits as compared to the control. The level of ascorbic acid was well preserved in guar gum 1% and guar gum 1% + clove essential oil 0.5% treated fruits during storage. Also, the amount of total phenolics was increased in fruits treated with guar gum 1% + clove essential oil 0.5%. Polyphenol oxidase enzyme activity was lower in all treatments of strawberry. Thus, it indicates that the postharvest application of polysaccharide-based edible coating combined with clove essential oil induces antioxidant potential, reduces decay and extends shelf life and nutritional quality of strawberries.