Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea.
Department of Chemical Engineering, University of Blumenau, Blumenau, Brazil.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13417. doi: 10.1111/1541-4337.13417.
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.
草莓在收获后会迅速变质，原因包括成熟过程、失重以及最重要的微生物污染。传统上，有几种方法可用于收获后保存草莓并延长其货架期，包括热、等离子体、辐射、化学和生物处理。尽管这些方法有效，但从安全性和消费者对处理食品的接受度角度来看，它们令人担忧。为了解决这些问题，在过去几十年中开发了更先进的环保技术，包括改良和控制气氛包装、基于活性生物聚合物的包装或可食用涂层配方。这种方法不仅可以显著延长水果的货架期，还可以解决安全问题。一些研究表明，结合使用两种或更多种这些技术可以显著延长草莓的货架期，这对扩大美味水果的全球供应链有重大贡献。尽管该研究领域有大量正在进行的研究，但尚未发表关于这些进展的系统综述。本综述旨在涵盖草莓果实采后生理学、腐烂因素和保鲜方法的重要信息。这是一项开创性工作，将有关草莓采后命运和处理的所有信息整合、关联和讨论在一个地方。此外，还讨论了商业上使用的技术，以深入了解草莓保鲜的当前发展，并为该研究领域的未来研究方向提供建议。本综述旨在丰富学术和工业研究人员、科学家和学生对草莓果实采后保鲜和包装趋势和发展的知识。
