Iñiguez-Moreno Maricarmen, González-González Reyna Berenice
Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico.
Int J Biol Macromol. 2025 May;305(Pt 1):140918. doi: 10.1016/j.ijbiomac.2025.140918. Epub 2025 Feb 13.
Strawberries are highly prone to rapid post-harvest deterioration due to their high nutritional content and lack of protective peel, demanding the development of alternative preservation methods. This study evaluates chitosan (CH) edible coatings enhanced with gelatin (GE) and salicylic acid (SA) for extending shelf life while maintaining fruit quality. Through atomic force microscopy, it was demonstrated that GE and SA showed increased surface roughness, besides improved the ultraviolet barrier properties and reduced water vapor permeability. Over 14 days of storage (3.0 ± 1.0 °C), all coatings minimized weight loss, firmness reduction, and color changes while delaying total soluble solids and pH increases. The effectiveness of the CH (0.8 %) with GE (0.2 %) and SA (2 mM) coating was mainly determined by the reduction of the development of natural disease development (84.30 ± 3.62 %), whereas the physicochemical properties tend to be similar in the assessed formulations. Principal Component Analysis (PCA) was used to investigate the effects of the treatments on strawberry shelf life and to determine the correlations between the responses studied. Considering the variability of the dimensions of the responses, correlation coefficients were used to form the matrix and extract the eigenvalue. PCA showed that the properties of the strawberries change continuously regardless of the treatments and indicated that four principal components accounted for 82.7 % of data variability. This study demonstrates that coatings, combined with cold storage, offer an effective solution for extending the shelf life of strawberries while preserving their quality throughout storage.
草莓因其高营养成分和缺乏保护性果皮而极易在采后迅速变质，这就需要开发替代保鲜方法。本研究评估了用明胶（GE）和水杨酸（SA）增强的壳聚糖（CH）可食用涂层，以延长货架期并保持果实品质。通过原子力显微镜表明，GE和SA除了改善紫外线阻隔性能和降低水蒸气透过率外，还表现出表面粗糙度增加。在14天的储存期（3.0±1.0°C）内，所有涂层都能将重量损失、硬度降低和颜色变化降至最低，同时延缓总可溶性固形物和pH值的升高。含GE（0.2%）和SA（2 mM）的CH（0.8%）涂层的有效性主要取决于自然病害发展的减少（84.30±3.62%），而在所评估的配方中，其物理化学性质往往相似。主成分分析（PCA）用于研究处理对草莓货架期的影响，并确定所研究响应之间的相关性。考虑到响应维度的可变性，使用相关系数形成矩阵并提取特征值。PCA表明，无论处理如何，草莓的性质都会持续变化，并表明四个主成分占数据可变性的82.7%。本研究表明，涂层与冷藏相结合，为延长草莓货架期同时在整个储存过程中保持其品质提供了一种有效的解决方案。
