2023.08.03.49
Files > Volume 8 > Vol 8 No 3 2023
Effect of milk protein coating and Nisin on
the postharvest quality of strawberries (Fragaria ananassa).
Gina Guapi Álava1
, Vicente Guerrón Troya2,
Tannia Oña Cundulle3, Karol Revilla Escobar3,4, Jhonnatan
Aldas Morejon3,5*, Edgar Caicedo Álvarez6
, Vicente Guerrón Troya2,
Tannia Oña Cundulle3, Karol Revilla Escobar3,4, Jhonnatan
Aldas Morejon3,5*, Edgar Caicedo Álvarez61 Universidad Técnica Estatal de Quevedo,
Facultad de Ciencias de la Industria y Producción, [email protected],
2 Universidad Técnica Estatal de Quevedo, Facultad
de Ciencias de la Industria y Producción, [email protected],
3 Universidad Laica Eloy Alfaro de Manabí,
Facultad de Ciencia de la Vida y Tecnológicas, [email protected],
4 Universidad Técnica Estatal de Quevedo, Facultad de
Ciencias de la Industria y Producción,
5 Universidad Técnica
Estatal de Quevedo, Facultad de Ciencias de la Industria y Producción, [email protected],
6 Universidad Estatal del Sur de Manabí, Facultad
de Ciencias Naturales y de la Agricultura, Carrera de Ingeniería Forestal, [email protected],
Available
from: http://dx.doi.org/10.21931/RB/2023.08.03.49
ABSTRACT
Due to postharvest losses, research to
preserve fruits and vegetables' physicochemical and sensory quality has gained
significant interest in recent years. Therefore, applying edible coatings is
used to maintain quality when delaying the transport of gases (O2 and CO2) and
water by retaining volatile aroma compounds, thus delaying the maturation
process. The present research
evaluated the effect of an edible coating obtained from milk protein and Nisin on the postharvest quality of Strawberries. The study was carried out in the
Laboratories of Bromatology and Chemistry of the Universidad Técnica Estatal de
Quevedo, located in the canton of Quevedo, province of Los Ríos, Ecuador, in
the year 2022, where a Completely Randomized Design (CRD) with 5 treatments and
3 replicates was used to determine the behavior of the characteristics during
the days of conservation of the treatments. It was shown that the treatments
with edible coating and 2% and 6% nisin had a longer shelf life than the
uncoated strawberries, which only had a shelf life of 2 days. It was also
observed that by T3, better ratings in the sensory categories evaluated (color,
aroma, flavor, and acceptability) were obtained, conserving similar
characteristics to the uncoated strawberries. The application of edible coating
based on milk protein and 2% nisin can be used as an effective alternative
during postharvest handling of strawberries, providing beneficial effects such
as prolonging shelf life for 5 days.
Keywords: coating, preservation, maturation, degradation.
INTRODUCTION
The food industry
faces fundamental challenges regarding highly perishable food products, such as
fruits and vegetables, which are lost or wasted along the entire food chain,
from initial agricultural production to final household consumption1.
Globally, postharvest losses are estimated to be between 5 to 25% in developed
countries and 20 to 50% in developing countries2. Therefore,
alternatives have been developed recently to improve the quality, prolong shelf
life, safety and functionality of treated products3.
Currently, interest in using biodegradable materials in
developing edible coatings has increased due to the increasing amount of
plastic waste generated worldwide 4. Edible films represent a
promising alternative to improve food quality during processing and
preservation5. They consist of thin polymer films obtained from a
natural source (proteins and starches), such as living organisms that comply
with the leading environmental constraints6.
These materials can be used for various applications and, in
some cases, can be produced with lower energy consumption than their
petrochemical counterparts. Hence, they tend to be less toxic7,
making it an environmentally friendly technology, thus responding to the
growing consumer demand for natural, safe, healthy and minimally processed
foods8.
Edible
coatings create a modified atmosphere around the fruit that serves as a partial
barrier to O2 and CO2, water vapor and aromatic compounds, reducing fruit
respiration water loss rate and preserving texture and flavor9.
Several studies mention that there are edible coatings based on cellulose gums
that delay ripening in some climacteric fruits (mangos, papayas, bananas) and
reduce enzymatic browning in sliced mushrooms10.
These
can be applied through different techniques such as dipping, spraying or
coating11. In addition, some functional ingredients can be
incorporated into an edible matrix12 or used on the food surface,
improving sensory attributes and food safety13. For coated fruits,
it is necessary to consider quality parameters (color, firmness, microbial
load, spoilage index, weight loss) particular to the type of products and their
storage conditions14. For this reason, the present study aimed to
evaluate the effect of an edible coating based on milk protein and Nisin on the
postharvest quality of strawberries (Fragaria ananassa).
MATERIALS AND METHODS
Study
site
The research was developed from September to
December 2022 in the laboratories of Bromatology and Chemistry of the Universidad
Técnica Estatal de Quevedo, located in the canton of Quevedo, province of Los
Ríos, Ecuador, the acquisition of raw materials and inputs for the preparation
of the coating was obtained from the same locality.
Statistical
study
A Completely Randomized Design (CRD) was used
for the statistical analysis with five treatments and three replicates,
obtaining fifteen experimental units. The statistical evaluation was carried
out with an analysis of variance (ADEVA). The Tukey statistical test
(p<0.05) was used to compare the means of the treatments using the following
statistical software: Statgraphics, InfoStat and Minitab. The factors and
levels are presented in Table 1.
Table 1. Factors
under study of the Completely Randomized Design (CRD). Bromatology Laboratory, Universidad Técnica Estatal de
Quevedo, Quevedo, Ecuador. September 2022.
Coating
elaboration process
The main component for preparing the edible
coating is whey protein concentrate, where the product Avonlac 282 was used,
with a protein content of 80%. The raw material and inputs were weighed
according to the formulations established in Table 2. The protein was mixed
with the rest of the ingredients for homogenization at a temperature of 30 °C
at 300 rpm for 20 minutes; finally, the temperature was gradually increased to
90 °C for 30 minutes15.
Table 2. Formulation
established for each treatment. Bromatology Laboratory, Universidad Técnica Estatal de Quevedo, Quevedo,
Ecuador. September 2022.
Application
of the edible coating to F. ananassa
Strawberries were taken at random, observing
that they were in optimal conditions, i.e., that they did not have any
mechanical damage or fungal infections; the edible coating was applied
utilizing the immersion process for 60 s for the elimination of the excess
coating a small flow of hot air was used, and then they were stored at room
temperature (24 ± 3 °C).
Physicochemical
characterization
For the determination of °Brix performed
according to "NTE INEN 2172:2014"16. Fruit juice - determination of soluble solids content - pycnometric
method" using a J&G SC portable refractometer, where a drop of the
peeled and liquefied sample was placed. The pH was measured according to
"NTE INEN 1842:2013"17. Extract vegetable and fruit
products" by direct reading in a digital pH meter pH/mV/T with table-top
AT 700 series. The titratable acidity parameter was determined according to
"NTE INEN 750:2013"18—vegetable and fruit products,
considering that the predominant acid in the sample is citric acid. At the same
time, the maturity index was performed according to the methodology of
Solórzano et al. (2015), where they divided the °Brix content by the titratable
acidity19.
Sensory
characterization (five-point hedonic test).
For the sensory analysis, a panel of
untrained randomized judges (students from the Universidad Laica Eloy Alfaro de
Manabí, Manta, Ecuador) was organized, using the ordered preference test to
evaluate acceptability and select the treatment with the best characteristics
according to the categories evaluated. After the tasting, the panel was asked
how much they liked or disliked each treatment. Where 1 = I would not say I
like it very much, and 5 = I like it very much, it is emphasized that the
control (uncoated treatment) was compared with the treatments that obtained the
longest days of preservation.
Kruskal
Wallis test
Once the sensory analysis results were
obtained, the Kruskal Wallis test was applied for non-parametric data, which is
based on the range that can be used to corroborate whether there is a
significant difference between homogeneous groups20.
RESULTS
Physicochemical
characterization
The increase in the °Brix concentration
(Figure 1). of the strawberries preserved with the edible coatings during
storage (5 days) allowed determining that T1 (uncoated strawberries) the
storage time was 2 days at room temperature (24 ± 3 °C), which limited the
sampling for the analysis of the variables, in the case of T1. In contrast, the
other treatments showed a progressive increase in °Brix. It is also emphasized
that, by using different concentrations of Nisin, it was possible to prolong
the shelf life of the strawberries. Thus, the highest concentration for °Brix
was determined for T5 with 8.70, while T3 obtained 7.67, both results on day 5
of storage. On the other hand, it is mentioned that T2 and T4 obtained a
shorter storage time of 3 and 4 days, respectively, with 8.03 and 8.10 for the
parameter in question.
Figure
1. Multivariable analysis for the concentration of °Brix (p<0.05) of the
treatments concerning the days of storage. Chemistry Laboratory of the Universidad Técnica
Estatal de Quevedo, Quevedo, Ecuador. November
2022.
Regarding the pH results (Figure 2), it was
observed that there was a significant difference (p<0.05), showing that the
pH increases as the days of storage elapse; it is also emphasized that the
uncoated strawberries (T1) had a shelf life of 2 days. On the other hand,
treatments T2 and T4 presented values ranging from 6.40 - 6.50 for day 1, while
at the end of their organoleptic maturity stage (day 3 and 4), they had ranges
of 8.03 - 8.10, respectively, contrary to this, treatments T3 and T5 prolonged
storage (day 5), with a pH of 7.67 and 8.70.
Figure
2. Multivariable analysis for pH (p<0.05) of the treatments concerning the
days of storage. Chemistry Laboratory
of the Universidad Técnica Estatal de Quevedo, Quevedo, Ecuador. November 2022.
For the results of titratable acidity (Figure
3), a prolonged decrease was observed during the days of evaluation, presenting
statistically significant differences (p<0.05) concerning the uncoated
strawberries (T1) with values of 0.73 - 0.51 (day 1 and 2), On the other hand,
treatments T2 and T4 had values that fluctuated between 0.78 - 0.70 (day 1 and
day 3) and 0.78 - 0.68 (day 1 and day 4) respectively, in contrast to
treatments 3 and 5, which showed a longer storage time with mean values that
ranged between 0.57 and 0.52.
Figure
3. Multivariable analysis for the titratable acidity (p<0.05) of the
treatments concerning the days of storage. Chemistry Laboratory of the Universidad Técnica
Estatal de Quevedo, Quevedo, Ecuador. November
2022.
Regarding the maturity index (Figure 4),
there was a significant difference (p<0.05), where it was shown that T1
presented an increase from 9.43 (day 1) to 18.70 (day 2). However, the other
treatments, in which the coating with added Nisin was applied, showed a less
accelerated behavior. It is worth mentioning that T2 and T4 evidenced a similar
increase with values of 11.50 and 11.83 until reaching their senescence stage
(day 3 and day 4, respectively). At the same time, T3 and T5 obtained a longer
shelf life, reaching a maturity index of 15.94 and 16.74.
Figure
4. Multivariable analysis for the maturity index (p<0.05) of the treatments
concerning the days of storage. Chemistry Laboratory of the Universidad Técnica
Estatal de Quevedo, Quevedo, Ecuador. November
2022.
Sensory
characterization
For the sensory categories (color, aroma,
flavor and acceptability), the level of preference and acceptance of treatments
T1, T3 and T5 was determined, considering that T3 and T5 presented longer
storage time of the strawberries (Table 3).
The results of the Kruskal Wallis test for
the sensory parameter color presented a P-value of 0.1006, which showed no
significant difference between the treatments evaluated. In addition, it was
identified that the highest valuation, 4.00 ± 0.80, was located in T3, placing
it according to the score of the hedonic scale with the category "I like
it". In contrast, T1 and T5 placed lower values with 3.40 ± 0.72 and 3.20
± 1.10, respectively; the treatments presented a red and intense red.
A significant difference was found for aroma
with a P-value of 0.4107, where it was observed that the uncoated treatment
(T1) obtained a higher score on the scale with 2.93 ± 1.23 compared to T5,
which had the lowest score with 2.47 ± 0.98. It is worth mentioning that the
tasters described the aroma of the fruit as slightly perceptible to moderately
intense.
Concerning the results for the flavor
parameter, it can be observed that there was no significant difference between
treatments, with a P-value of 0.7299. However, the Tukey multiple range test
shows that T1 has a higher valuation for this sensory attribute with a mean of
4, 67 ± 1.31, followed by T3 with 4.60 ± 1.25 corresponding to the category
"I like it" in contrast to T5, which obtained a lower valuation of
2.75 ± 0.86, placing itself according to the hedonic scale score with the
category "Neither like nor dislike."
The level of acceptance of the treatments
(Table 3) was not significant since a P-value of 0.6133 was obtained; however,
using the multiple range test, it was identified that T1 presented the highest
rating with a mean of 3.67 ± 1.25, followed by T3, which presented a rating of
3.62 ± 1.33. At the same time, T5 had the lowest rating, with 2.75 ± 1.63,
being less pleasant to the tasters.
Table 3. Sensory characterization of treatments with longer shelf life than control treatment (uncoated strawberries). Universidad Laica Eloy Alfaro de Manabí,
Manta, Ecuador. December 2022.
DISCUSSION
Coated strawberries showed an increase in
°Brix content. However, their conservation was higher compared to the control.
This increase is related to the fruit's starch and the coating composition,
converted into simple sugar21. The °Brix represents the state of
maturity of a fruit, i.e., the higher the °Brix content, the higher the degree
of maturity, and for an acceptable flavor, a minimum of 7% soluble solids
(°Brix) is recommended22. Applying edible coatings to rapidly
degrading fruits slows the increase in °Brix compared to the control7.
The increase in pH is due to the consumption
of organic acids during ripening and fruit senescence processes. It is also due
to the binding of free pectic fragments in the cell wall with polyphenols
during ripening processes. In addition, research on using edible coatings based
on Tuna Agria mucilage determined pH values between 3.60 and 3.9824.
On the other hand, when using a bioactive coating based on vegetable gelatin,
sugar starch and cinnamon essential oil, the pH ranged from 5.50 to 6.7825.
The reduction of acidity is associated with
fruit ripening. This can be verified by the values obtained in this study,
which presented a behavior similar to those reported in blackberries treated
with aloe vera and received acidity values of 1.16 to 0.9 g citric acid/100 g,
as well as in blackberries coated with cinnamon oil and strawberries covered
with penca mucilage 26. It is essential to mention that the maximum
decrease can be 0.50, and this tendency is correlated with the increase in pH
27.
The values for the maturity index increased
with the passage of days; the coating slows down the ripening process of the
coated samples, which is a great advantage because it extends the shelf life of
the fruit28. The results obtained in this research presented a
similar behavior to those registered in "Rio Red" grapefruits waxed
with commercial wax with 14 % of solids and methyl jasmonate 10-3 M in
dissolved form presented a maturity index between 10.43 and 32.2529.
Although the maturity index is not the only factor that determines if the
strawberry has reached the end of its useful life, it is a significant value to
establish a limit parameter to consider when evaluating the useful life of the
fruit30.
Coatings with a 2% concentration of Nisin are
sensorially acceptable since they do not modify the original color of the
fruit. On the other hand, some researchers determined that strawberries coated
with propolis and soy protein allowed maintaining the red coloration in the
coated fruits during the evaluation period and preserving the color in an
effective way31. Also, the coating based on aloe vera, ethanolic
extract of propolis and essential oil of orange had an effect in intensifying
the brightness of tomatoes32.
Coatings do not significantly influence the
aroma of strawberries; according to research on coatings composed of whey
protein isolate and concentrate in the hydrophilic phase and beeswax (BW) in
the lipid phase, they do not affect the aroma of freshly cut coated fruits,
being sensorially acceptable, i.e., they do not impart strange flavors or odors33.
It is worth mentioning that there are also highly impermeable coatings that
induce the creation of anaerobic conditions, causing, as a consequence, a loss
of the typical aromatic compounds of the fruit and the presence of undesirable
aromas. Therefore, it is essential to know the nature of the ingredients of the
film or coating32.
Fruit ripening involves complex processes
that cause significant changes in their sensory properties, such as flavor and
texture, which directly influence the final product quality 33. On
the other hand, when using tara gum in the postharvest quality of strawberries,
there were no changes in the flavor, where the panelists mentioned that it does
not confer any residual flavor; in this way, they were able to delay the
senescence of the coated strawberries21.
Using 2% nisin in the coatings made it
possible to obtain strawberries with an acceptable quality level similar to the
uncoated strawberries; the coatings represent an effective alternative against
quality damage, improving the shelf life during storage. Studies on the
application of edible coatings showed that the general sensory acceptance for
coated samples was higher than 70%, demonstrating that coatings could be
applied without generating rejection problems in consumers 33. On
the other hand, it is mentioned that the use of edible coatings on products
submitted to osmotic dehydration presented favorable results in the level of
acceptance of the samples34.
CONCLUSIONS
Applying an edible coating based on milk protein and Nisin
(2% and 6%) positively affected preserving physicochemical characteristics such
as °Brix, pH, titratable acidity and maturity index. In addition, the addition
of 2 % nisin had a significant influence on sensory traits: color, aroma,
flavor and acceptability, presenting similar intensities to the treatment
without coating, thus concluding that it can be used as an effective
alternative during postharvest handling of strawberries and also contributing
to the food industry with the development of a new packaging and protection
technology for fruits, to replace conventional plastic and promote sustainable
and sustainable development.
Finally, another trend in the development of new coatings is
the incorporation of healthy additives, including probiotics with the
introduction of vitamins and minerals in fruits with a tendency to more
significant degradation, such as blackberry, raspberry, papaya, and mango,
among others.
Author contributions:
"Conceptualization, GGA and VGT; methodology, KRE; software, KRE;
research, TOC; writing-preparation of the original draft, JAM All authors have
read and accepted the published version of the manuscript".
Funding: The present research
is funded by the Universidad Técnica Estatal de Quevedo.
Conflicts of interest: "The
authors declare that they have no conflicts of interest".
REFERENCES
1.
FAO. The Future of food and agriculture. Trends and challenges.
Food and Agriculture Organization of the United Nations. 2017. .https://www.fao.org/3/i6881s/i6881s.pdf
2.
Martínez-González, M. E., Balois Morales, R.,
Alia-Tejacal, I., Cortes-Cruz, M. A., Palomino-Hermosillo, Y. A., &
López-Gúzman, G. G. Postharvest of fruits: ripening and biochemical changes.
Mexican Journal of Agricultural Sciences. 2017; 19(67), 4075-4087. https://doi.org/10.29312/remexca.v0i19.674.
3.
Valencia-Chamorro, S., & Torres-Morales, J. Edible
coatings applied on IV and V gamma products. Revista iberoamericana de
poscosecha. 2016; 17(2), 162-174. https://www.redalyc.org/journal/813/81349041004/html/
4.
Miteluț, A. C., Popa, E. E., Drăghici, M. C., Popescu, P.
A., Popa, V. I., Bujor, O.-C., Ion, V. A., & Popa, M. E. Latest
developments in edible coatings on minimally processed fruits and vegetables: A
review. Foods. 2021; 10(11), 2821. https://doi.org/10.3390/foods1011282
5.
Rodríguez-Villacres, A. J. Development of an edible
coating based on cocoa mucilage with the addition of essential oils (coconut,
oregano and olive) for the preservation of apples cocoa mucilage with addition
of essential oils (coconut, oregano and olive) for the preservation of apples
conservation of apples (Royal gala) [Thesis, Universidad Agraria del Ecuador]. Institutional
Repository of the Universidad Agraria del Ecuador. 2021; https://cia.uagraria.edu.ec/Archivos/RODRIGUEZ%20VILLACRES%20JOHNNY%20ABRAHAM.pdf
6.
Marelli, B., Brenckle, M. A., Kaplan, D. L., &
Omenetto, F. G. Silk fibroin as edible coating for perishable food
preservation. Scientific Reports. 2016; 6(25263). https://doi.org/10.1038/srep25263
7.
Ferrer- Morocho, V. Y. Effect of the application of an
edible coating based on starch from starch-based edible coating of cidrayota
(Sechium edule) of the virens levisenla variety quality and shelf life of
strawberries (Fragaria ananassa) [Thesis, Universidad Técnica de Ambato].
Institutional Repository of the Universidad Técnica de Ambato. 2020; https://repositorio.uta.edu.ec/handle/123456789/31413
8.
Ulusoy, B. H., Yildirim, F. K., & Hecer, C. Edible
films and coatings: A good idea from past to future technology. Journal of Food
Technology Research. 2018; 5(1), 28- 33. https://doi.org/10.18488/journal.58.2018.51.28.33
9.
Pratap-Singh D, Packirisamy G.
Biopolymer based edible coating for enhancing the shelf life of horticulture
products. Food Chemistry: Molecular Sciences. 2022; 4. https://doi.org/10.1016/j.fochms.2022.100085.
10. Trela, V. D. Preservation of tropical fruits
(Quinoto, Blackberry and Carambola) applying edible coatings [Doctoral thesis,
Universidad Nacional de Misiones]. Institutional Repository of the Universidad
Nacional de Misiones, 2018; https://repositorioslatinoamericanos.uchile.cl/handle/2250/5172719
11. Hassan, B., Chatha, S. A., Hussain, A. I.,
Zia, K. M., & Akhtar, N. Recent advances on polysaccharides, lipids and
protein based edible films and coatings: A review. International Journal of
Biological Macromolecules. 2018; 109, 1095-1107. https://doi.org/10.1016/j.ijbiomac.2017.11.097
12.
Fernández-Valdés D, Bautista Baños S, Fernández-Valdés D,
Ocampo-Ramírez A, García - Pereira A, Falcón-Rodríguez A. Edible films and
coatings: a favorable alternative in postharvest preservation of fruits and
vegetables. Revista Ciencias
Técnicas Agropecuarias, 2015; 24(3). 52-57. https://rcta.unah.edu.cu/index.php/rcta/article/view/405/414
13. Ramos-García ML, Romero-Bastida C,
Bautista-Baños S. Modified starch: Properties and uses as edible coatings for
the preservation of fresh fruits and vegetables. Iberoamerican journal of
postharvest technology. 2018; 19(1). https://www.redalyc.org/journal/813/81355612003/813543612003.pdf
14. Castellano-Gastelo, L. Á &
Neciosup-Burga, S. I. Formulation of an edible film and coating from the
utilization of bovine whey in the lambayeque region [Undergraduate thesis,
Universidad Nacional "Pedro Ruiz Gallo"]. Institutional Repository of
the Universidad Nacional "Pedro Ruiz Gallo; 2016. https://repositorio.unprg.edu.pe/handle/20.500.12893/864.
15. INEN-ISO. Fruit juice - determination of
soluble solids content - pycnometric method; Instituto Ecuatoriano de
Normalización. 2172: 2013. https://www.normalizacion.gob.ec/buzon/normas/nte_inen_iso_750_extracto.pdf4
16. INEN. Excerpt. Vegetable and fruit products
pH determination (IDT); Instituto Ecuatoriano de Normalizacion.1842:2013. https://www.normalizacion.gob.ec/buzon/normas/nte_inen_iso_750_extracto.p
17.
Solórzano AC, Martín A, Salazar
SM, Sandoval1 JS, Kirschbaum DS. Correlation
between fruit color measurement and total soluble solids concentration in
strawberry (Fragaria ananassa Duch.). Agronomic journal of northwestern
Argentina. 2015; 35(1), 55-60. http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S2314-
369X2015000100008
18. Quispe-Andía, A., Calla-Vasquez, K.,
Yangali-Vicente, J., Rodríguez-López, J., & Pumacayo-Palomino, L.
Non-parametric statistics applied to scientific research with SPSS, MINITAB AND
EXCEL software (1st ed.). Editorial Eidec. 2019. https://www.editorialeidec.com/wpcontent/uploads/2020/01/Estad%C3%ADstica-no-param%C3%A9trica-aplicada.pdf.
19. Ruiz-Medina M, Ávila J, Ruales J. Design of a
bioactive edible coating to be applied to strawberries (fragaria vesca) as a
postharvest process. Iberoamerican Magazine of Postharvest Technology. 2016;
17(2): 276-287. https://www.redalyc.org/journal/813/81349041015/html
20. Contigiani EV. Development of alternative
strategies for postharvest conservation of strawberries [PhD thesis,
Universidad de Buenos Aires]. Institutional Repository of the Universidad de
Buenos Aires. 2016. https://bibliotecadigital.exactas.uba.ar/download/tesis/tesis_n6634_Contigiani.pdf
21. Mendoza-González S, Vázquez-Briones M,
Aguilar-Raymundo V. Edible coatings based on Sour Prickly Pear mucilage
(Opuntia joconostle) applied on Strawberries (Fragaria x ananassa cv. Festival)
and their effect on physicochemical and sensory properties. Iberoamerican
Magazine of Postharvest Technology. 2020; 2-11. https://www.redalyc.org/articulo.oa?id=81363356007
22. De Bruno A, Gattuso A,
Ritorto D, Piscopo A, Poiana M. Effect of Edible Coating Enriched with Natural
Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of
Strawberries. Foods. 2023; 12(3): 488. https://doi.org/10.3390/foods12030488
23. Odetayo T, Tesfay S,
Ziphorah- Ngobese N. Nanotechnology-enhanced edible coating application on
climacteric fruits. Food Science & Nutrition. 2022. 10(7), 2149– 2167. https://doi.org/10.1002/fsn3.2557
24. Salehi F. Edible Coating of
Fruits and Vegetables Using Natural Gums: A Review. International Journal of
Fruit Science. 2020; 20(2),
570-589. https://doi.org/10.1080/15538362.2020.1746730
25.
Aroca K, Regalado O, Acosta S. Study of
fruit preservation in "iv gama" with the application of a
biodegradable-active coating. Ecuador es Calidad: Revista
Científica Ecuatoriana,. 2018; 5(1). https://doi.org/10.36331/revista.v5i1.38
26. Handojo L, Shofinita D, Evelina
G, Nasution A. Development of edible coating to extend shelf life of mangoes
(Mangivera indica L.). [Conference report]. 4th International Conference on
Food and Agriculture (ICOFA 2022). IOP Lecture Series. Earth and Environmental
Sciences, (2022, November 6-7). 980(1), 6-7. https://doi.org/10.1088/1755-1315/980/1/012046
27. Villegas C, Albarracín, W.
Application and effect of an edible coating on the shelf life of blackberry
(Rubus glaucus benth). Vitae Journal. 2016; 23(3), 202-209. https://doi.org/10.17533/udea.vitae.v23n3a09
28. Fernández NM, Echeverria DC,
Mosquera SÁ, Paz S. Current status of the use of edible coatings on fruits and
vegetables. Biotechnology in the Agricultural and Agroindustrial Sector. 2017;
15(2), 134-141. https://doi.org/10.18684/bsaa(15)134-141.
29. Rosero A, Espinoza-Montero
P, Fernandez L. Edible coatings with micro/nano-structured materials for fruit
and vegetable preservation: a review. InfoAnalítica.2020; 8(1), 149-178. https://doi.org/10.26807/ia.vi.180
30. Pham TT, Nguyen LP, Dam MS, Baranyai L.
Application of edible coating in extension of fruit shelf life: Review.
AgriEngineering. 2023; 5(1), 520–536. https://doi.org/10.3390/agriengineering5010034
31. Alvarado-Cepeda Y,
Mendoza-Villarreal R, Sandoval-Rangel A, Vega-Chávez J, Franco-Gaytán I.
Physicochemical and sensory quality of strawberry fruits obtained in two
cultivation systems. International Journal of Research and Technological
Innovation. 2020; 8(43), 18-29. https://www.scielo.org.mx/scielo.php?pid=S2007-97532020000200002&script=sci_abstract&tlng=en
32. Pavón-Vargas D,
Valencia-Chamorro S. Effect of edible tara gum-based composite coatings on
postharvest quality of strawberry (Fragaria ananassa). Iberoamerican Journal of
Postharvest Technology. 2016, 17(1), 65-70. https://www.redalyc.org/articulo.oa?id=81346341009
33. Stan A, Bujor O, Dobrin A, Haida G, Bădulescu
L, Asănică A. Monitoring the quality parameters for organic raspberries in
order to determine the optimal storage method by packaging. Acta Horticulturae.
2020; 1277, 461-468. https://doi.org/10.17660/actahortic.2020.1277.66
34.
Soteras EM. Application of edible
coatings to products subjected to osmotic dehydration [Doctoral thesis,
Universidad Nacional de la Plata]. Repositorio Institucional de la
Universidad Nacional de la Plata; 2019. http://sedici.unlp.edu.ar/bitstream/handle/10915/109773/Documento_completo.p
df-PDFA.pdf?sequence=1&isAllowed=y
Received: 25 June 2023/ Accepted: 26 August 2023 / Published:15 September
2023
Citation: Guapi Álava G, Guerrón Troya V, Oña Cundulle T, Revilla Escobar K, Aldas
Morejon J, Caicedo Álvarez E. Effect of milk protein coating and Nisin on the
postharvest quality of strawberries (Fragaria ananassa).. Revis Bionatura
2023;8 (3) 49. http://dx.doi.org/10.21931/RB/2023.08.03.49