Effect of Edible Coating on Strawberry Quality Characteristics During Cold Storage

Strawberry is a fruit that undergoes physical and chemical changes very quickly during storage. The edible coating is one technique that can extend the shelf life of minimally processed fruit such as strawberry. The objective of this study was to evaluate the effect of several edible coatings on the quality and weight loss of strawberry cv. ‘Selva’ during the harvest season of 2019. The experiment was carried out in a completely randomized design and consisted of 15 treatments and three replications. Four edible coatings were used, namely, dill oil, sunflower oil, and corn oil, at concentrations of 0, 0.5, 1.5, and 2%, as well as mallow mucilage at concentrations of 0, 25, and 50%. Statistical results display that there were significant differences between treatments. The results showed that dill oil (1.5 and 2%) and mallow mucilage caused better vitamin C retention during the storage period. The use of mallow mucilage (50%) significantly controlled changes in the pH of strawberry fruits during the 3 weeks of storage. Using mallow mucilage (25%) resulted in the least amount of weight loss in the strawberries, compared with the effects of other treatments. Also, this treatment significantly increased the amount of titratable acidity. Total soluble solids (TSS) were influenced by the type of edible coating and the duration of the storage period. Mallow mucilage prevented the increase of TSS. Fruit firmness decreased significantly during the storage period, whereas the use of edible coatings helped maintain fruit firmness. In this regard, the effect of mallow mucilage (50%) was significantly higher (p ≤ 0.01) to that of other treatments. In general, mallow mucilage maintained fruit moisture, preserved fruit quality, and extended shelf life. According to the findings of this research, coating strawberries with mallow mucilage and keeping them in cold storage can significantly maintain strawberry quality.