SBP 25 - Exploring the Protective Effects of Natural Edible Coating on the Microbial, Sensory, and Chemical Properties of Whole Strawberries

We investigated the challenge of strawberry spoilage with a focus on vitamin C degradation, pH fluctuations, and microbial growth. Our study evaluated the effectiveness of an edible coating made from sweet potato starch, aloe vera, and chitosan in extending strawberry shelf life under refrigeration (4°C) for four weeks. Coated strawberries were compared to non-coated samples through iodine titration (to measure vitamin C retention), pH analysis, microbial plate counts, and visual assessments.

The results demonstrated that the edible coating significantly preserved the nutritional quality and visual appeal of strawberries. Coated samples showed higher vitamin C retention, greater pH stability, reduced microbial growth, and maintained a more appealing color compared to non-coated samples. This makes the coating a promising solution for extending storage and transport durations, reducing food waste, and improving food safety.

These findings underscore the potential of this coating to enhance strawberry preservation by extending shelf life, maintaining quality, and reducing food waste.