Effect of Nano‐Packing on Preservation Quality of Fresh Strawberry (Fragaria ananassa Duch. cv Fengxiang) during Storage at 4 °C

ABSTRACT: A novel nano‐packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano‐powder (nano‐Ag, kaolin, anatase TiO 2 , rutile TiO 2 ), and its effect on preservation quality of strawberry fruits ( Fragaria ananassa Duch. cv Fengxiang) was investigated during storage at 4 °C. Results showed that nano‐packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12‐d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano‐packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 μmol/g for nano‐packing and 26.8%, 31.9 mg/100g, 75.4 μmol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano‐packing than the control. These data indicated that the nano‐packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage. Practical Application: Nano‐packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano‐packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano‐packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future.