Effect of Different Level of Chitosan and Beeswax Edible Coating on Storage Life and Physio-Chemical Properties of Strawberry (Fragaria × ananassa) cv Winter Dawn

Abstract

The present investigation was done to understand the effect of different edible coating on increasing the shelf-life of strawberry at room temperature. Postharvest losses in fruits are a serious problem due to rapid deterioration during storage. Use of edible coatings over fruits is used to improve their quality and enhance the shelf life. The main purpose of this study was to assess the effect of Chitosan and beeswax coating in extending the shelf-life of strawberry including physio -chemical changes at room temperature. The experiment was laid out in completely randomized design (CRD) with 10 treatments and 3 replications. The treatment consisted of coating material with Chitosan (1.5g%), Chitosan +TPP (1.5g+0.5g%), Chitosan +TPP (1.5g+1%), beeswax (5g), beeswax + TPP (5G+1.5%), Chitosan+ beeswax (0.75g+ 2.5g), Chitosan+ beeswax +TPP(0.75g+2.5g+0.5%), Chitosan+ beeswax +TPP (0.75g+2.5g+1%). Statistical analysis revealed that the treatment chitosan 1.5g+ TPP 1% had the minimum Weight loss 0.08g, while having the maximum amount of Vitamin C 38.45mg/100g, Hardness 8.07 kg/inch2, Bulk Density 1.9g/cm3 and TSS 5.13°Bx. However, Chitosan 1.5g+TPP 0.5% showed maximum Reducing sugar 3.73% and non-reducing sugar 0.92%. While chitosan 0.75g+ beeswax 2.5g+TPP 0.5g have the maximum Total sugar 5.23%.