Effects of modified atmosphere packaging (MAP) and natural edible coatings on con-trolling postharvest fungal infection, shelf life extension and quality retention of strawberry (Fragaria× ananassaDuch.)

Abstract

Strawberry is a nutritious but highly perishable fruit, which require appropriate technology to maintain postharvest quality. Hence, an experiment was conducted to develop a safe technology for controlling postharvest fungal infection, shelf life extension and quality retention of strawberry using modified atmosphere packaging (MAP) and natural edible coatings. Two factor experiment comprised three MAP viz. control (without packaging), low-density perforated polyethylene (LDPPE) and low-density perforated plastic box (LDPPB); and four natural edible coatings viz. control (no treatment), aloe vera @ 1%, garlic @ 1:1 and chitosan coating @ 0.2%, was conducted in completely randomized design with 3 replications. MAP and natural edible coatings were significant on all the parameters studied. Results revealed that combined treatment of LDPPB along with edible garlic coatings showed best external appearance among the treatments. The maximum weight loss (38.53%) and TSS content (8.23%) were recorded in without packaging plus control, while the minimum weight loss (21.17%) and TSS content (6.40%) were found with LDPPB plus garlic extract. Maximum disease incidence (90%) and severity (46.33%) was found in control fruits, while minimum disease incidence (30.0%) and severity (6.37%) was recorded in combined treatment of LDPPB and garlic coatings. The shortest shelf life was found from control treatment, whereas the longest shelf life (6.36 days) was obtained from combined treatment of LDPPB and garlic coatings. Therefore, combined treatment of LDPPB along with edible garlic coatings was found to be better in respect of significantly reducing postharvest fungal infection, shelf life prolongation and quality retention of strawberry.

Effects of maturity indices and modified atmosphere packaging (MAP) on shelf life and post-harvest quality of cherry tomato

“…This is the basic quality of fruits, which helps marketing duration, and it is the most important aspect in loss reduction technology of fruits (Mondal et al, 2011;Rashid et al, 2015). The extension of shelf life of fruit has been one of the prime concerns of marketing throughout the record of history (Rashid and Rahman, 2020). The combined effects of the maturity indices and postharvest treatments were significant in respect of shelf life of cherry tomato (Figure 1).…”

“…Weight loss: Weight loss of cherry tomato fruit was measured by weighing the fruits at every 3 days' intervals using a top pan electric balance. Ten fruits per treatment were taken for this purpose and same fruits were used until the end of the experiment (Rashid and Rahman, 2020). The percentage of weight loss was calculated by using the following formula:…”

“…In order to determine the shelf life, ten fruits were taken for each treatment and then the treated fruits were kept under ambient temperature (25 ± 1°C). Shelf life was measured according to visual quality (≥3; good, marketable) and determinants such as mold growth, decay, shriveling, smoothness, shininess, and homogeneity (Rashid and Rahman, 2020;Rashid et al, 2015).…”

Effects of varieties and organic post harvest treatments on shelf life and quality of cherry tomato

“…When 50 per cent of fruits showed symptoms of shrinkage or spoilage due to pathogens and chilling injury, that lots of fruit were considered to have reached end of shelf life. Shelf life was also measured according to visual quality (≥3; good, marketable) and determinants such as mold growth, decay, shriveling, smoothness, shininess, and homogeneity (Rashid and Rahman, 2020;Rashid et al, 2015).…”

“…For Binatomato 10, the longest shelf life (31 days) was recorded in fruits with hot water + Chitosan coating combination at room temperature and minimum shelf life (17 days) was recorded in control treatment. For BARI Tomato-11, the longest shelf life (27 days) was recorded in fruits with hot water + Chitosan coating combination at room temperature and minimum shelf life (14.33 days) was recorded in garlic extracts solution treatment due to less fungal attack and slowing of physiological process which increased shelf life (Rashid and Rahman, 2020).…”