Innovation in Food Technology

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Edible coatings could be an effective way for delaying the ripening process and extending the shelf-life stability of strawberry during postharvest. The effectiveness of CH-OOR as a novel edible coating, in comparison with WW-TBZ was approved. The applicability of those films to maintain microbiological and freshness quality in strawberry during postharvest was succeed. Incorporation of OOR into CH increased its antifungal property against R. stolonifer in vivo and in vitro. Coating by CH-OOR reduced phenolics, flavonoids and antioxidants decomposition in coated fruits compared uncoated. CH-OOR was able to slow down the gas exchange by reducing the CO2 of coated strawberry, which reduced their malondialdehyde development. Commercially, CH-OOR could be explored as a novel and potential natural coating to substitute the synthetic agents in fruit packaging industries. The coating cost could increase the total cost about 6-8% where shelf-life and keeping quality was improved.

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