Effects of storage temperature on postharvest physico-chemical attributes of nano-chitosan coated strawberry (Fragaria × ananassa Duch.)

• Main Authors: Duyen Huu Huong Nguyen, Ha Vu Hong Nguyen
• Format: Article
• Language: English
• Published: University of Birjand 2021-03-01
• Series: Journal of Horticulture and Postharvest Research
• Subjects: antioxidant properties; firmness; malondialdehyde; polyphenol oxidase assay; visual quality
• Online Access: https://jhpr.birjand.ac.ir/article_1438_07ba65f44bac9e98aedfb81ec5648e98.pdf
• ISSN: 2588-4883; 2588-6169

Purpose: Recently, there are researches showed positive effects of nano-chitosan in prolonging the postharvest quality and shelf life of strawberry, however, influences of storage temperatures on the nano-chitosan coated fruit have been overlooked. Therefore, in this work, changes of physiological traits of strawberry (Fragaria × ananassa Duch.) coated with 0.2% nano-chitosan and stored at different temperatures were studied. Research Method: Strawberry was coated with 0.2% nano-chitosan and stored at different temperatures (2°C, 5°C, 10°C and 25°C) for 12 days. The effects of temperatures on the coated fruits were tested by measuring visual quality, weight loss, antioxidant properties, malondialdehyde content, firmness, total soluble solid, polyphenol oxidase activity in three days intervals. Findings: After storing 0.2% nano-chitosan coated strawberry at four different temperatures, 2°C showed the most effective one as maintaining the overall quality of strawberry higher than the acceptable/marketable level after 12 days; meanwhile, fruits stored at 25°C were quickly decayed after 3 days. The treatments at low temperatures (2°C, and 5°C) significantly reduced weight loss, maintained firmness, total soluble solid, polyphenol oxidase activity and malondialdehyde content of the stored fruits. Limitations: Nano-chitosan has not been widely traded. Originality/Value: Coating strawberry with nano-chitosan and storing at 2°C effectively maintained the postharvest quality of strawberry as well. This treatment is quite simple and would be useful for stakeholders in the strawberry supply chain.