Effect of Edible Coatings on Morphological Characters of Strawberry Fruits

Abstract

Strawberry (Fragaria × ananassa Duch.) a member of rosaceae family, is a monoecious, short day, succulent, thalamus, perennial herb and quick growing fruit plant. Strawberries are processed into various value-added products such as canned strawberry, jam, jelly, ice cream, wine and other soft drinks. Strawberry is a delicious but delicate fruit with 2-4 days shelf life on ambient condition. Fruit of strawberry are very delicate and highly perishable in nature which resulted very short life span and considerable postharvest loss. The use of edible coating improved the shelf life of strawberry in general compared to untreated control. Significant difference was observed for effect of edible coating on strawberry for all the quality parameter during storage. The fruit weight, width and length decreased in all edible coating treatment. The minimum decrease in fruit weight, Width and length was recorded in treatment T7 (EC + Aloe vera gel 20%) while, the minimum decrease in volume and specific gravity of fruit in the same edible coating.