The antifungal effect of chitosan edible coatings (ChEC) functionalized with cinnamon essential oil and aqueous extract of Roselle calyces on Colletotrichum fragariae growth and physical-chemical, physiological and nutraceutical features of strawberries at 5 and 20 °C were evaluated. ChEC was characterized with respect to its water vapor permeability (WVP) and mechanical properties. Results indicated that C. fragariae grew from the third day in strawberries stored at 20 °C, whilst at 5 °C disease symptoms were observed after 10 days in fruit inoculated and treated with ChEC after 24 h. The weight loss was reduced 15 times and firmness was higher by 33% in fruit treated with ChEC and stored at 5 °C. The antioxidant capacity of strawberries increased at the end of the storage only in control group. In conclusion, ChEC can be an effective technology for preserving quality strawberries for 17 days at 5 °C.
Keywords: Acetic acid (PubChem CID: 176); Antioxidant capacity; Carbon dioxide (PubChem CID: 280); Chitosan (PubChem CID: 6857375); Cinnamon essential oil; DPPH free radical (PubChem CID: 2735032); Fragaria ananassa Duch; Gallic acid (PubChem CID: 370); Roselle; Sodium carbonate (PubChem CID: 10340).
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