Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Strawberry (Fragaria ananassa), a widely sold fruit across the globe, saw an estimated harvest of a staggering 9.57 million tons in 2022 (FAO, 2022). Strawberries have a limited shelf life and senescence period due to their high respiration rate and perishability. Mechanical damage and infections caused by various pathogens, including fungi, further contribute to color, texture, quality, and post-harvest losses. In search of solutions to preserve their physical, microbiological, and sensorial qualities, several studies have explored the use of edible coatings, a practice widely used in the industry to preserve fruits and vegetables. Chitosan remains the most widely used material for strawberry coatings despite the growing exploration of novel polymeric materials, as evidenced by bibliometric analysis. This review delves into the most prevalent coatings employed to preserve the quality attributes of strawberries and extend their shelf life. Data quality is rigorously maintained through a multivariate analysis based on bibliometrics of metadata extracted from research studies in the Web of Science, utilizing the keywords "strawberry" and "coatings" as the search strategy.