Abstract
Strawberry fruits have a short shelf life after harvesting due the physiological factors that enhances ripening such as respiration and transpiration. Sensory properties including color, texture, odor, and flavor are the main factors that makes fresh produce appealing to consumers, and they change very rapidly upon harvest. For this reason, quality preservation is essential during post-harvest handling and storage of strawberry fruits. Quality deterioration rates are higher in strawberry fruit cuts due to the mechanical damage and the loss of their natural protective barriers, resulting in an increase in moisture loss, respiration rates, and the deterioration of their sensory properties. The effect of a sodium alginate-calcium chloride edible coating on quality preservation and shelf life extension of strawberry cut fruits stored at 4 °C was studied. Control samples had mold growth initiated after one week of storage at 4 °C, while the coated fruit samples had a mold free shelf life extension for up to 15 days. The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates and delayed the increase of the pH and soluble solid content. Furthermore, the coating delayed surface mold growth for up to 15 days and preserved the sensory properties of the cut fruits such as color and texture.
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Claims 6
Claim · model-written summary
Control fruit showed mold growth after one week at 4 °C.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Outcome
- mold growthe0
- Value
- one weeke0
- Setting
- 4 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Control samples had mold growth initiated after one week of storage at 4 °C”
t0“Strawberry”
Claim · model-written summary
Coated fruit remained mold free up to 15 days at 4 °C.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- coated fruit samplese0
- Outcome
- mold free shelf life extensione0
- Direction
- extensione0
- Value
- 15 dayse0
- Comparator
- Control samplese1
- Setting
- 4 °Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“while the coated fruit samples had a mold free shelf life extension for up to 15 days.”
e1“Control samples had mold growth initiated after one week of storage at 4 °C”
t0“Strawberry”
Claim · model-written summary
The coating reduced respiration and transpiration rates.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- sodium alginate-calcium chloride edible coatinge0
- Outcome
- respiration and transpiration ratese0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sodium alginate-calcium chloride edible coating was effective in reducing respiration and transpiration rates”
t0“Strawberry”
Claim · model-written summary
The coating delayed increases in pH and soluble solids.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- sodium alginate-calcium chloride edible coatinge1
- Outcome
- pH and soluble solid contente0
- Direction
- delayed the increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“delayed the increase of the pH and soluble solid content.”
e1“The sodium alginate-calcium chloride edible coating was effective”
t0“Strawberry”
Claim · model-written summary
The coating delayed surface mold growth for up to 15 days.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- coatinge0
- Outcome
- surface mold growthe0
- Direction
- delayede0
- Value
- 15 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the coating delayed surface mold growth for up to 15 days”
t0“Strawberry”
Claim · model-written summary
The coating preserved cut-fruit color and texture.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- coatinge1
- Outcome
- sensory properties of the cut fruits such as color and texturee0
- Direction
- preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“preserved the sensory properties of the cut fruits such as color and texture.”
e1“the coating delayed surface mold growth”
t0“Strawberry”
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