Effect of protein-based edible coatings on the preservation and shelf life of strawberries (Fragaria × ananassa)

Torres Cruz E.; Cahuana Lipa R.; Machaca Mamani J.C.; Ancco Lago V.; Moreno Arce M.R.; Leon Tacca A.M.; Guerra Lima S.R. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/454torres

Resumen

Introduction: Protein-based edible coatings are currently used as protective barriers that extend the shelf life of fruits, reducing dehydration and delaying oxidation. Objective: Evaluate the effectiveness of protein- and polysaccharide-based edible coatings in the postharvest preservation of strawberries (Fragaria × ananassa), by analyzing their impact on physicochemical and sensory parameters under refrigerated conditions (4 °C) and at ambient temperature (20 °C). Methodology: A quantitative, explanatory, observational approach was applied. Experimental analysis was used for the evaluation, and a structured record sheet was used as an instrument to record the response variables (weight loss, pH, color, and texture). Edible coatings based on natural protein were prepared. The strawberries were divided into three treatments: control (no coating), 5 % coating, and 10 % coating, and were stored for several days under two temperature conditions. Weight loss, pH, color parameters (L*, a*, b*), and organoleptic characteristics were evaluated periodically. The data were statistically analyzed to determine significant differences between treatments. Results: The applied coatings significantly reduced weight loss and maintained pH stability compared to the control. A better retention of color was observed in coated samples, particularly under refrigeration. The 10 % coating showed higher effectiveness across all evaluated parameters. Uncoated samples exhibited accelerated deterioration, with increased dehydration and color loss. Conclusions: The application of edible coatings offers an effective and sustainable alternative to extend the shelf life of fresh strawberries. These coatings help preserve the fruit’s sensory and physicochemical properties, especially when combined with cold storage. This technology holds great promise for reducing food waste and enhancing postharvest quality in the agro-industrial sector.

Instituciones: Universidad Peruana Cayetano Heredia; Universidad Nacional del Altiplano; Universidad Nacional de Cañete; Universidad Nacional José María Arguedas