Gamma Radiation Treated Chitosan Solution for Strawberry Preservation: Physico-Chemical Properties and Sensory Evaluation

The research was designed to extend shelf life of stored strawberry by bioactive chitosan coating. Strawberry fruits were dipped for 2 min in different concentration of irradiated chitosan (300, 500, 1000 and 1500 ppm) solution which were subjected to different gamma radiation doses (30, 40, 50 and 60 kGy) while uncoated fruits were served as control. Samples were packed in zip bags and stored in 4°C and kept for observation. Fruits treated with 50 kGy irradiated chitosan at 1500 ppm concentration showed significant delays in the change of weight loss, decay percentage, pH, and ascorbic acid content as compared with the uncoated control fruits. Samples stored in 4°C and packed in zip bags showed an increased shelf life up to 21 days whereas control samples with same condition could maintain edible quality only up to 3 days. Compared to the controls, all coating formulations had positive effect on the inhibition of cell wall degrading enzymes. These findings suggest that the use of irradiated chitosan coatings can be very useful for extending the shelf-life and maintaining quality of strawberry fruit.

Gamma Radiation Treated Chitosan Solution for Strawberry Preservation: Physico-Chemical Properties and Sensory Evaluation

The research was designed to extend shelf life of stored strawberry by bioactive chitosan coating. Strawberry fruits were dipped for 2 min in different concentration of irradiated chitosan (300, 500, 1000 and 1500 ppm) solution which were subjected to different gamma radiation doses (30, 40, 50 and 60 kGy) while uncoated fruits were served as control. Samples were packed in zip bags and stored in 4°C and kept for observation. Fruits treated with 50 kGy irradiated chitosan at 1500 ppm concentration showed significant delays in the change of weight loss, decay percentage, pH, and ascorbic acid content as compared with the uncoated control fruits. Samples stored in 4°C and packed in zip bags showed an increased shelf life up to 21 days whereas control samples with same condition could maintain edible quality only up to 3 days. Compared to the controls, all coating formulations had positive effect on the inhibition of cell wall degrading enzymes. These findings suggest that the use of irradiated chitosan coatings can be very useful for extending the shelf-life and maintaining quality of strawberry fruit.