Claim · model-written summary
Composite coatings stabilized strawberry anthocyanin content.
- Taxon
- strawberry
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Fragaria ×ananassat0 - Treatment
- Coatings containing Nano-EM-Thy, CH, and CMCe0
- Outcome
- anthocyanin contente0
- Direction
- stabilizede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Coatings containing Nano-EM-Thy, CH, and CMC significantly reduced weight loss (1.7 %), preserved firmness (3.6 N), and stabilized anthocyanin content over 15 days of storage at 4 °C.”
t0“strawberry shelf life”
Title
Leila Heidary; Himan Nourbakhsh; Zahra Javanmardi; et al. Journal of Agriculture and Food Research 2025. doi:10.1016/j.jafr.2025.101796
Other claims from this paper (7)
- Intervention effect The nanoemulsion controlled Botrytis cinerea growth.
- Intervention effect Composite coatings reduced strawberry weight loss to 1.7 % during cold storage.
- Intervention effect Composite coatings preserved strawberry firmness at 3.6 N.
- Intervention effect The composite coating extended strawberry shelf life.
- Intervention effect Thyme nanoemulsions with chitosan and CMC reduced fruit decay by 83 %.
- Intervention effect Biopolymer coatings lowered strawberry weight loss by 71 % over 15 days.
- Method / resource Nanoemulsions with chitosan and CMC retained over 50 % thyme after seven days.