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Mechanical properties and quality parameters of Chitosan-edible algae (Palmaria palmata) on eady-to-eat strawberries.
Journal of the Science of Food and Agriculture 2018 November 25
BACKGROUND: Strawberry is a fruit appreciated for its taste, flavour, and juiciness; however, it is highly perishable during postharvest, handling and storage, producing important physical damage and vitamin and other phytonutrients' loss. For this reason, this study aimed at determining the applicability of edible coatings as an environmentally friendly strategy to improve strawberry fresh appearance and extend its shelflife.
RESULTS: The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae (Palmaria palmata Kuntze) (CH-PC) were investigated on quality and nutritional parameters for ready to eat strawberry processed and storage at 4 °C during 10 days. CHC controlled significantly (p<0.05) the gradual decline of strawberry, reducing its respiration rate, microbial load and nutritional loss. The addition of P. palmata to the edible coating significantly (p<0.05) enhanced anthocyanin and ascorbic acid content.
CONCLUSION: These results suggest that CH-PC could be used in the strawberry postharvest industry to slowdown senescence, while reducing product loss and enhancing its nutritional value. This article is protected by copyright. All rights reserved.
RESULTS: The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae (Palmaria palmata Kuntze) (CH-PC) were investigated on quality and nutritional parameters for ready to eat strawberry processed and storage at 4 °C during 10 days. CHC controlled significantly (p<0.05) the gradual decline of strawberry, reducing its respiration rate, microbial load and nutritional loss. The addition of P. palmata to the edible coating significantly (p<0.05) enhanced anthocyanin and ascorbic acid content.
CONCLUSION: These results suggest that CH-PC could be used in the strawberry postharvest industry to slowdown senescence, while reducing product loss and enhancing its nutritional value. This article is protected by copyright. All rights reserved.
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