Green Tea Incorporated Edible Coating Extends the Postharvest Life of Strawberry Fruits (Fragaria ananassa)

Q3 Engineering Advances in Technology Innovation Pub Date : 2022-10-22 DOI:10.31357/ait.v2i4.6031

N.A.I. Jayamali, Janaka Wijesinghe, P. Silva

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Abstract

In this study, the effects of green tea incorporated edible coating (EC) on the postharvest quality of strawberries were evaluated. EC was prepared by solubilizing carboxymethyl cellulose (0.75 % w/v), glycerol (2% v/v), and green tea concentrate (14% v/v) in distilled water at 80°C. Coated strawberries were packed in perforated polyethylene terephthalate boxes (10 fruits per box) and kept in refrigerated conditions (6±1°C). Uncoated strawberries were used as the control. Significant differences were observed in weight loss, visual quality, titratable acidity, and total soluble solids between the coated and uncoated fruits. The EC significantly reduced the total aerobic plate count and yeast and mold count of the stored fruits (p<0.05). EC exhibited decent in vitro inhibitory activity against Botrytis cinerea. The sensory properties of the coated fruits were comparable with fresh strawberries even on the 15th day of storage. In conclusion, green tea incorporated edible coating can be introduced as an effective coating material for the extension of the postharvest life of strawberry fruits.

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绿茶可食用涂层延长草莓果实采后寿命

本研究评价了绿茶掺入食用包衣(EC)对草莓采后品质的影响。将羧甲基纤维素(0.75% w/v)、甘油(2% v/v)和绿茶浓缩液(14% v/v)溶于80℃蒸馏水中制备EC。覆膜草莓装入穿孔聚对苯二甲酸乙二醇酯盒(每盒10个)，冷藏(6±1°C)。以未包衣草莓为对照。包衣和未包衣的果实在失重、视觉质量、可滴定酸度和总可溶性固形物方面存在显著差异。EC显著降低了贮藏果实的好氧平板总数、酵母和霉菌总数(p<0.05)。EC对灰霉病菌具有良好的体外抑制活性。包膜后果实的感官特性在贮藏15天后仍与新鲜草莓相当。综上所述，绿茶掺入食用包衣可作为延长草莓果实采后寿命的有效包衣材料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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