Effect of high amylose starch-natural deep eutectic solvent based edible coating on quality parameters of strawberry during storage

The purpose of the study was to determine the effects of starch-natural deep eutectic solvents (NADES) coating on the physicochemical characteristics of strawberries during storage. The samples were stored at room temperature (20 °C) and coated with lactic acid: fructose (5:1) NADES with different starch percentages. Significant (p ≤ 0.05) differences between coated and control strawberry fruits were observed, and all the coated fruits delayed the ripening process, which was characterized by a reduction in firmness, weight loss, total soluble solid, ascorbic acid, and microbial load as compared to the uncoated sample. The formulations containing 10% starch-NADES were found to be the most effective, followed by lower starch concentration. The reduction behavior of firmness, weight loss, total soluble solid, and ascorbic acid of the coated and uncoated fruits followed first-order kinetics. When compared to the uncoated sample, the coated sample shows a lower reaction rate constant. The findings indicated that starch-NADES would be a promising coating substance for perishable fruit, such as strawberries, as it could prolong the ripening process by up to 18 days when stored at 20 °C.