Effect of <i>Aloe vera</i> gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit
Saber Amiri, Saber Amiri, Laya Rezazad Bari, Shahryar Malekzadeh, Samaneh Amiri, Samaneh Amiri, Parisa Mostashari, Parviz Ahmadi Gheshlagh
Abstract
This study was aimed to investigate the effect of edible coating based on Aloe vera containing free and encapsulated catechin (0% and 5%) and calcium chloride (0% and 2%) on the postharvest quality of strawberry (Fragaria vesca L.) under cold storage. The physicochemical and qualitative characteristics of strawberries, including pH, titratable acidity, total soluble solids, vitamin C, antioxidant properties, total phenol, total yeast and mold counts, total anthocyanins, and firmness, were measured under refrigerated storage after 14 days. The FTIR and particle size tests were also used to evaluate the properties of produced emulsion and nanoemulsion for encapsulation of catechin. The results showed that Aloe vera gel-based coating containing nano encapsulated catechin and calcium chloride had a significant effect on all qualitative characteristics and maintained the quality of the strawberries. Sample 5 (Aloe vera coating containing 5% catechin nanoemulsion and 2% calcium chloride) was the best coating for storage. Practical applications Protecting fruits with edible coatings has a variety of safety, organoleptic and economic benefits. Interest in using edible coating is growing; hence the results of the present study are helpful to achieve this particular target. Factors such as environmental issues related to the use of packaging materials, the necessity for alternative approaches, and incentives to build different markets for consumption of agricultural products, the need for the food industry to prolong product shelf life, and the tendency of consumers to eat more natural foods have made a profound impact on this viewpoint.