Efficacy of limonene nano coatings on post-harvest shelf life of strawberries

• Published in: Food science & technology 2018-11, Vol.97, p.124-134
• Main Authors: Dhital, Rajiv, Mora, Nathalie Becerra, Watson, Dennis G., Kohli, Punit, Choudhary, Ruplal
• Format: Article
• Language: English
• Subjects: Edible coating; Limonene; Liposome; Shelf life; Strawberry
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.06.038

Strawberries are highly demanded fruits because of their color, nutritional values and appearance. The aim of this study was to develop and characterize alginate and limonene liposomes as edible coating materials and to determine their efficacy in shelf life extension and maintaining quality parameters of ‘Chandler’ strawberries. Alginate solution (1.5% w/v) and Limonene liposomes prepared from 80% lecithin and 20% PDA were used as edible coating materials. Fungal decay percentage, total yeast and mold counts, headspace atmosphere analysis, total soluble solids, pH, titratable acidity, total anthocyanin content and total phenolics were analyzed to assess fruit quality during 14 days at 4 °C of storage. Days of storage was found to be significant in maintaining the quality of the strawberries. Among the coating types, limonene liposomes were found to be significantly more effective in maintaining the lower concentration of carbon dioxide (CO2), lower the change in pH (3.9), and had higher total anthocyanin (43.85) content during storage than those without a liposomal coating. Thus, limonene liposomes were found to be useful for extending the shelf life and maintaining quality of strawberry fruits. •Alginate and limonene liposomes as edible coating materials were tested on strawberries.•Coated berries were assessed for their physiological and biochemical characteristics.•Limonene liposomes reduced respiration and increased anthocyanin content.