Effect of chitosan-based edible coatings with natural compounds on the microbial preservation of minimially processed strawberries

M. PEREDA; MOSIEWICKI M.A.; TOMADONI B.; PONCE, A

Simposio; XV SLAP-XIII CIP; 2016

Strawberry (Fragariaananassa) is a non-climacteric fruit with a very short postharvest life,susceptible to physiological disorders, mechanical damages, infections causedby pathogens and mainly deterioration by fungi. One strategy to extend theshelf-life of fresh-cut fruits are edible coatings derived from biopolymers,such as chitosan (CH) which has been proven to have good antifungicalproperties for food protection. Active ingredients can be incorporated into theedible coatings to enhance both safety and nutritional quality of the product.Hence, the objective of the present study was to evaluate the effect of theincorporation of vanillin (V) and geraniol (G) into chitosan-based ediblecoatings on fresh-cut strawberry microbial quality.