Effect of Some Colloidal Coating Treatments on the Shelf Life and Quality Characteristics of Strawberry Fruits

Year 2025, Volume: 42 Issue: 2, 64 - 71, 02.08.2025

Ercan Yıldız , Ahmet Sümbül

https://doi.org/10.16882/hortis.1683597

Abstract

Short shelf life after harvest is one of the biggest problems for fresh strawberries. In this study, the effects of next generation edible colloidal coating agents formed from combinations of chitosan, selenium and thyme essential oil obtained by ionic gelation method on the post-harvest quality criteria of strawberries were investigated. The quality parameters (weight loss, decay rate, respiration rate, fruit color, firmness, total soluble solids: TSS, titratable acid: TA, ascorbic acid content, total phenolic content, antioxidant capacity and total anthocyanin content) of fruits of Albion strawberry variety kept at 21°C (room temperature conditions, relative humidity) were measured on days on 0th, 3rd, 5th, 7th and 10th. All coating treatments showed positive effects on quality parameters during shelf life. Edible colloidal coating treatments showed positive effects on the reduction of weight loss, reduction of decay, respiration rate, color values, fruit firmness, titratable acid content, ascorbic acid content, total phenolic content, total anthocyanin content and total antioxidant capacity values during shelf life compared to the control group. Among all the treatments, the most effective treatments in preserving quality properties were Chitosan + Selenium and Chitosan + Selenium + Thyme essential oil treatments. The research of results will provide information on the development of edible colloidal coating materials in related future studies planned on similar topics.

Keywords

Bio nanoparticle , Chitosan , Edible coating , Green synthesis , Selenium

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