Investigating the effects of chitosan and Aloe vera coating on the post-harvest life, quality and ‎bioactive compounds of strawberriy

Subject Areas : Nanoparticles

pouya Jalali ¹ , Abdolrassol Zakerin ² , Abdolhossein Abootalebi Jahromi ³ , hamid sadeghi ⁴

1 - Department of Horticultural Sciences, Jahrom Branch, Islamic Azad University, Jahrom, Iran
2 - Islamic Azad University, Jahrom branch
3 - Department of Horticultural Sciences, Jahrom Branch, Islamic Azad University, Jahrom, Iran
4 - Department of Biology, Jahrom Branch, Islamic Azad University, Jahrom, Iran

Received: 2023-11-29 Accepted : 2024-10-25 Published : 2025-04-03

Keywords: total phenol, antioxidant capacity, soluble solids, titratable acid, taste index, decay percentage.&lrm, ,

Abstract :

Strawberry is one of the perishable fruits, and therefore, in recent decades, many efforts have been ‎made to increase the shelf life of strawberries and maintain its nutritional value in post-harvest ‎conditions with methods other than fungicides. Considering the importance of the subject, in the ‎present study, the effects of chitosan coating (0.5, 0.75 and 1 % solution) and Aloe vera gel (0.25, ‎‎0.50 and 0.75% solution) on shelf life and the quality of the strawberry product was investigated in ‎warehouse conditions. On the 3rd, 6th, and 12th days of storage, the quality and life indicators of ‎the fruits were evaluated after harvesting. The use of edible coatings reduced the rate of weight ‎loss, fruit decay, soluble solids content, fruit juice pH and taste index during the storage period ‎compared to the control. In contrast, the content of titratable acids, vitamin C, tissue stiffness, ‎phenolic compounds and antioxidant capacity increased compared to the control. These coatings ‎prevented fruit aging and loss of bioactive compounds by limiting fruit transpiration and reducing ‎gas exchange. Among the treatments used, the use of chitosan 1% and Aloe vera 0.75% were the ‎most effective in increasing the storage life and quality of strawberry fruit. The results of this study ‎recommended the application of these coatings as edible and safe coatings for the consumer.‎