Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures

Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with 3% calcium chloride (CaCl2) and 0.2% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl2 solution of 3% for 1 min and drained at room temperature before coating with...

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Autores principales:	Van Nguyen, Ha Nguyen
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	calcium chloride edible coating malondialdehyde nano-chitosan strawberry Agriculture S
Acceso en línea:	https://doaj.org/article/25577beb0e224e9c8cffee1020bed7b6
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spelling	oai:doaj.org-article:25577beb0e224e9c8cffee1020bed7b62021-11-06T05:42:08ZPostharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures2588-48832588-616910.22077/jhpr.2021.4106.1194https://doaj.org/article/25577beb0e224e9c8cffee1020bed7b62021-12-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1768_a0bc34915e510a268d86b5671a9c86eb.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with 3% calcium chloride (CaCl2) and 0.2% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl2 solution of 3% for 1 min and drained at room temperature before coating with nano chitosan solution of 0.2 %. The treated fruit was then stored at 0 oC, 2 oC, 4 oC and 25 °C. Physico-chemical analysis was performed in each three-day interval. Findings: Of the four examined temperatures tested, storing the fruit at 0 oC was the most effective in maintaining the overall quality index of strawberries up to 21 days. The treatment also reduced weight loss, preserved ascorbic acid content, antioxidant capacity, and total anthocyanin content, prevented microbial growth and prolonged storage-life of treated strawberries up to 21 days. Limitations: the industrial packaging that could affect the actual influences of the studied temperatures was not investigated in this work. Originality/Value: storing fresh strawberries coated with CaCl2 3%, nano-chitosan 0.2% at 0 oC was the most effective treatment in lengthening the shelf life of the fruit up to 21 days. The combination treatment of coating and storing at 2 oC extents strawberry storage life by 6 days when compared to uncoated fruit.Van NguyenHa NguyenUniversity of Birjandarticlecalcium chlorideedible coatingmalondialdehydenano-chitosanstrawberryAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Issue 4 - December 2021, Pp 413-426 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	calcium chloride edible coating malondialdehyde nano-chitosan strawberry Agriculture S
spellingShingle	calcium chloride edible coating malondialdehyde nano-chitosan strawberry Agriculture S Van Nguyen Ha Nguyen Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
description	Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with 3% calcium chloride (CaCl2) and 0.2% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl2 solution of 3% for 1 min and drained at room temperature before coating with nano chitosan solution of 0.2 %. The treated fruit was then stored at 0 oC, 2 oC, 4 oC and 25 °C. Physico-chemical analysis was performed in each three-day interval. Findings: Of the four examined temperatures tested, storing the fruit at 0 oC was the most effective in maintaining the overall quality index of strawberries up to 21 days. The treatment also reduced weight loss, preserved ascorbic acid content, antioxidant capacity, and total anthocyanin content, prevented microbial growth and prolonged storage-life of treated strawberries up to 21 days. Limitations: the industrial packaging that could affect the actual influences of the studied temperatures was not investigated in this work. Originality/Value: storing fresh strawberries coated with CaCl2 3%, nano-chitosan 0.2% at 0 oC was the most effective treatment in lengthening the shelf life of the fruit up to 21 days. The combination treatment of coating and storing at 2 oC extents strawberry storage life by 6 days when compared to uncoated fruit.
format	article
author	Van Nguyen Ha Nguyen
author_facet	Van Nguyen Ha Nguyen
author_sort	Van Nguyen
title	Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
title_short	Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
title_full	Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
title_fullStr	Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
title_full_unstemmed	Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
title_sort	postharvest quality of strawberry (fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/25577beb0e224e9c8cffee1020bed7b6
work_keys_str_mv	AT vannguyen postharvestqualityofstrawberryfragariaananassaduchcoatedwithcalciumandnanochitosanasaffectedbydifferentstoragetemperatures AT hanguyen postharvestqualityofstrawberryfragariaananassaduchcoatedwithcalciumandnanochitosanasaffectedbydifferentstoragetemperatures
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Postharvest quality of strawberry (Fragaria × ananassa duch.) coated with calcium and nano-chitosan as affected by different storage temperatures

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