ScholarLens Back to search
2018•International Journal of Current Microbiology and Applied SciencesOpen access

Chitosan and CaCl2 Coatings on Physicochemical and Shelf Life of Strawberry Fruits (Fragaria x ananassa Duch.)

Basir Ahmad Rahimi, T. H. Shankarappa, Hare Krishna, S.K. Mushrif, K. R. Vasudeva, G. K. Sadananda, Abdullah Masoumi

Open full text 10 citations

Abstract

The present study was measured the effects of chitosan and CaCl2 treatments on shelf-life of strawberry fruits under ambient condition for 3 days. The coated treatments had significantly reduced the loss of weight and firmness of fruits. The coated strawberries had retained higher TSS, ascorbic acid and anthocyanin. Among the coating treatments, 1.5% chitosan was most effective (P < 0.01) in maintaining higher ascorbic acid, TSS and titratable acidity. Chitosan coating also reduced the microbial load compared to other treatments. These results indicate that edible coatings have potential as a means to reduce postharvest spoilage in strawberry fruit.

Open-access reader

About this research paper

What this paper is about

The present study was measured the effects of chitosan and CaCl2 treatments on shelf-life of strawberry fruits under ambient condition for 3 days. The coated treatments had significantly reduced the loss of weight and firmness of fruits. The coated strawberries had retained higher TSS, ascorbic acid and anthocyanin. Among the coating treatments, 1.5% chitosan was most effective (P < 0.01) in maintaining higher ascorbic acid, TSS and titratable acidity. Chitosan coating also reduced the microbial load compared to other treatments. These results indicate that edible coatings have potential as a means to reduce postharvest spoilage in strawberry fruit.

Why it matters

OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The present study was measured the effects of chitosan and CaCl2 treatments on shelf-life of strawberry fruits under ambient condition for 3 days. The coated treatments had significantly reduced the loss of weight and firmness of fruits. The coated strawberries had retained higher TSS, ascorbic acid and anthocyanin. Among the coating treatments, 1.5% chitosan was most effective (P < 0.01) in maintaining higher ascorbic acid, TSS and titratable acidity. Chitosan coating also reduced the microbial load compared to other treatments. These results indicate that edible coatings have potential as a means to reduce postharvest spoilage in strawberry fruit.

Key concepts: Ascorbic acid, Postharvest, Titratable acid, Food spoilage, Shelf life, Fragaria, Chitosan, Anthocyanin

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Chitosan and CaCl2 Coatings on Physicochemical and Shelf Life of Strawberry Fruits (Fragaria x ananassa Duch.) — Research Paper | ScholarLens