Abstract
Abstract Fresh strawberry is very susceptible to spoilage and has limited storage stability due to its fast metabolism. The main focus of this research was to evaluate if electrolyzed water (EW) (30 ppm or 90 ppm) and 1% chitosan coating can be applied individually and in combination to evaluate individual and synergistic effects on extending the storage stability of fresh strawberries. The samples were analyzed (the gas composition, pH, ºBrix, weight loss, spoilage rate, texture as well as total anthocyanin and total phenolic composition) for the 5 weeks at 4 ºC. At the end of storage, the O 2 in the trays reduced from 21 to 13% in the groups treated with chitosan, and the CO 2 ratio increased from 0.03 to 14%. The most dramatic change in gas exchange, pH, and ºBrix occurred in the control group during storage. The decrease was less in the chitosan-coated ones. Although there is no linear change in color values ( L * and a * ), it can be said that EW application has a more conservative feature, especially on “ a * ”. At the end of the storage, the combination of chitosan and EW had a spoiled fruit rate of 25–30% by weight, while this rate reached 67% in the control group. The hardness value of strawberries decreases throughout storage. Although there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage, the highest protection was measured in samples where chitosan and EW were applied together. As a result of this study, the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives while maintaining their fresh-like quality and improved appeal within the food industry.
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Claims 12
Claim · model-written summary
Chitosan treatment reduced the O 2 in the trays of fresh strawberries from 21 to 13% at the end of storage.
- Taxon
- Fresh Strawberriest0
- Treatment
- chitosane1
- Outcome
- the O 2 in the trayse1
- Direction
- reducede1
- Value
- from 21 to 13%e1
Not reportedComparator
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e1“At the end of storage, the O 2 in the trays reduced from 21 to 13% in the groups treated with chitosan”
Claim · model-written summary
The CO 2 ratio in the trays of fresh strawberries increased from 0.03 to 14% during storage.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e2“the CO 2 ratio increased from 0.03 to 14%”
Claim · model-written summary
The largest changes in gas exchange, pH and ºBrix of fresh strawberries occurred in the untreated control group during storage.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e3“The most dramatic change in gas exchange, pH, and ºBrix occurred in the control group during storage”
Claim · model-written summary
Chitosan-coated strawberries showed a smaller decrease in gas exchange, pH and ºBrix than the control group.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e3“The most dramatic change in gas exchange, pH, and ºBrix occurred in the control group during storage”
e4“The decrease was less in the chitosan-coated ones”
Claim · model-written summary
Electrolyzed water application was more conservative for strawberry colour, especially a*.
Not reportedComparator
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e5“Although there is no linear change in color values”
e6“it can be said that EW application has a more conservative feature, especially on”
Claim · model-written summary
Colour values of strawberries showed no linear change during storage.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e5“Although there is no linear change in color values”
Claim · model-written summary
The combination of chitosan and EW gave a lower spoiled fruit rate than the control group.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e7“the combination of chitosan and EW had a spoiled fruit rate of 25–30% by weight, while this rate reached 67% in the control group”
Claim · model-written summary
Hardness of strawberries decreased throughout storage.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e0“The hardness value of strawberries decreases throughout storage”
Claim · model-written summary
Total anthocyanin and total phenolic components of strawberries decreased during 5 weeks of storage.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e0“there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage”
Claim · model-written summary
Chitosan and EW applied together gave the highest protection of anthocyanin and phenolic components.
- Taxon
- Fresh Strawberriest0
- Treatment
- chitosan and EW were applied togethere0
- Outcome
- protectione0
- Direction
- higheste0
Not reportedComparator
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e0“the highest protection was measured in samples where chitosan and EW were applied together”
Claim · model-written summary
Combined chitosan coating and EW is a promising sustainable substitute for artificial preservatives in strawberries.
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e0“the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives”
Claim · model-written summary
The combined application of chitosan coatings and EW has a remarkable synergistic efficacy on strawberry storage.
- Taxon
- Fresh Strawberriest0
- Treatment
- the combined application of the chitosan coatings and the EWe0
- Outcome
- synergistic efficacye0
- Direction
- remarkablee0
Not reportedComparator
Verbatim
t0“The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries”
e0“the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives”
The same questions in other papers
chitosan · control · Fragaria x ananassa (strawberry)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.