Notonly,strawberryfruitshaveaveryshortshelflife,butalsotheirbioactivesubstancesweredeclined
during postharvest.Thisstudyisaimedatdeterminingtheefficacy ofediblecoatingenrichmentwith
olivewastespolyphenolsbasedchitosanoncomponentsofcold-storedstrawberryfruits.Fruitswere
sprayedwith five differentcoatingformulascomparedtowaterwaxincorporatedwiththiabendazole
(WW-TBZ)anduncoatedfruitsservedascontrol.Then,somefreshnessparameters,decayareaand
microstructureobservationwereassayed.Indeed,thelossesofeachparameterinuncoatedfruitswere
extremelyrapidcomparedwithcoatedfruits.Conversely,malondialdehydeanddecayareasignificantly
increased inuncoatedfruitscomparedwithcoatedfruits.Amazingly,theaddendumofoliveleavesex-
tract intochitosancoatingwasexpressivelyreducedthegradualdeclineintotalphenolics, flavonoids,
antioxidants,ascorbicacidandmalondialdehyde.Whereas,olivepomaceextractrecordedthelowest
influencing onanthocyaninsduringstorageat471 °C for16day.Inaddition,botholivewastesextracts
significantly enhancedthebioactivesubstancescomparedwithWW-TBZ.Then,fruitscoatedwith
chitosan incorporationcoatingsolutionshoweduniformcoatingdistributionandnoporeswerefound.
Thus, olivewastesextractsintegrationintochitosanbasedcoatingledtokeepthebioactivesubstancesof
cold-storedstrawberryfruits. |
