Edible Coatings for nutrition conservation in solar dried strawberry

Abstract

Strawberry is rich in nutrients, but it is a perishable fruit. Conservation techniques such as dehydration improve its post-harvest availability to consumers. In this context, solar drying is a sustainable process. However, elevated temperatures and exposure to ultraviolet radiation that accompany solar drying, particularly in sliced fruit and vegetables, result in the modification of the product and its nutritional value. Temperatures higher than 55°C reached in solar drying often deteriorates the quality of the food. Solar UV A and B may be removed by using an outer coating on the sliced produce, but the coatings should be edible and function as a selective barrier to solar irradiance in the UV. Here we present its merits/limitations.