Mechanical properties and quality parameters of chitosan‐edible algae (Palmaria palmata) on ready‐to‐eat strawberries

Abstract BACKGROUND Strawberries are appreciated for their taste, flavor, and juiciness; however, they are highly perishable during postharvest, handling, and storage stages, producing significant physical damage and loss of vitamins and other phytonutrients. This study therefore aimed to determine the applicability of edible coatings as an environmentally friendly strategy to improve the fresh appearance of strawberries and extend their shelf life. RESULTS The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae ( Palmaria palmata Kuntze) (CH‐PC) was investigated with regard to quality and nutritional parameters for ready‐to‐eat strawberries processed and stored at 4 °C for 10 days. Chitosan significantly ( P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss. The addition of P. palmata to the edible coating significantly ( P < 0.05) enhanced anthocyanin and ascorbic acid content. CONCLUSION These results suggest that CH‐PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value. © 2018 Society of Chemical Industry