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Comparative evaluation of Aloe vera and chitosan edible coatings on shelf life and quality of strawberries during cold storage
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Comparative evaluation of Aloe vera and chitosan edible coatings on shelf life and quality of strawberries during cold storage
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Journal Article
Comparative evaluation of Aloe vera and chitosan edible coatings on shelf life and quality of strawberries during cold storage
2025
Overview
Strawberries (Fragaria × ananassa Duch.) are nutrient-rich specialty fruits with a short shelf life due to microbial spoilage, softening, darkening, and moisture loss. This study aimed to investigate the effectiveness of edible coatings in extending shelf life and maintaining fruit quality. Freshly ripened, randomly selected strawberries were coated with 1.5% chitosan, 1.5% chitosan+1% CaCl₂, Aloe vera gel (AVG), and AVG+1% CaCl₂, along with an uncoated control. Each treatment was replicated 3 times with 25 samples per replicate, followed by air drying. The coated strawberries were stored in sterilized polypropylene containers under standard refrigerated conditions (4±1°C; 50±5% relative humidity) for 9 days. The application of edible coatings significantly (p<0.05) reduced respiration rates (by 25 to 34%) and microbial load (by 41 to 62%), helping to preserve fruit color, moisture content, ascorbic acid, firmness, and overall acceptability. The effect was more pronounced in strawberries coated with AVG and AVG+1% CaCl₂ coatings on strawberries throughout storage period. Uncoated strawberries had an acceptability score of 4.0, while all coated fruits scored above 5, showing a significant improvement by 20 to 37%. Strawberries treated with AVG, with or without CaCl₂, maintained the highest acceptability score of 5.5, outperforming all other coatings. These findings suggest that Aloe vera-based coatings are particularly effective in extending the shelf life and preserving the quality of strawberries during refrigerated storage.
