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Nazoori, Fatemeh, Poraziz, Solmaz, Mirdehghan, Seyed Hossein, Esmailizadeh, Majid, ZamaniBahramabadi, Elaheh. (1399). Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings. , 7(3), 279-293. doi: 10.22059/ijhst.2020.297134.341
Fatemeh Nazoori; Solmaz Poraziz; Seyed Hossein Mirdehghan; Majid Esmailizadeh; Elaheh ZamaniBahramabadi. "Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings". , 7, 3, 1399, 279-293. doi: 10.22059/ijhst.2020.297134.341
Nazoori, Fatemeh, Poraziz, Solmaz, Mirdehghan, Seyed Hossein, Esmailizadeh, Majid, ZamaniBahramabadi, Elaheh. (1399). 'Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings', , 7(3), pp. 279-293. doi: 10.22059/ijhst.2020.297134.341
Nazoori, Fatemeh, Poraziz, Solmaz, Mirdehghan, Seyed Hossein, Esmailizadeh, Majid, ZamaniBahramabadi, Elaheh. Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings. , 1399; 7(3): 279-293. doi: 10.22059/ijhst.2020.297134.341

Improving Shelf Life of Strawberry Through Application of Sodium Alginate and Ascorbic Acid Coatings

International Journal of Horticultural Science and Technology
دوره 7، شماره 3، آذر 2020، صفحه 279-293    اصل مقاله (714.24 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2020.297134.341
نویسندگان
Fatemeh Nazoori* 1؛ Solmaz Poraziz1؛ Seyed Hossein Mirdehghan1؛ Majid Esmailizadeh1؛ Elaheh ZamaniBahramabadi2
1Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Kerman, Iran
2Department of Plant Sciences, Faculty of Biological Sciences, Kharazmi University, Tehran, Iran
چکیده
In the present study, effects of edible coatings using sodium alginate (SA) and sodium alginate in combination with ascorbic acid (AA) on the shelf-life extension of strawberries at 4±1°C was studied. A factorial experiment was performed based on a randomized complete block design with four replications. The treatments included control (distilled water), SA (1%, 2%, 3% w/v), SA in combination with AA (1% w/v) and the storage periods (7 and 14 days). The results showed that lightness (L*), chroma, firmness, total acidity, vitamin C, phenols, and antioxidant activity decreased during storage, but coating improved them in the sold-stored strwberries. SA2%+AA1% coating was the best treatment in maintaining the fruit quality. Firmness, weight loss, fruit L*, fruit chroma, sepal L*, sepal chroma, total phenolics, and polyphenol oxidase activity were decreased by 15%, 1.95%, 16.7%, 2.66%, 10.23%, 16%, 19.47% and 2.5%, respectively for SA2%+AA1% samples at the end of the 14th day, which was lower than the untreated fruits. The results suggested that postharvest application of SA2%+AA1% has the potential to extend the storage life of strawberry fruits by reducing water loss and maintaining fruit quality.
کلیدواژه‌ها
Edible coating؛ Fruit decay؛ Postharvest Quality؛ Total phenolics
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