Sugar coating on strawberries increases shelf life

Researchers at the Universidad Autónoma de Nuevo León in Mexico employed edible active coatings (EACs) based on pectin, pullulan, and chitosan incorporated with sodium benzoate and potassium sorbate to improve the quality and shelf life of strawberries. Fruits were washed, disinfected, coated by dipping, packed, and stored at 4 °C for 15 days. Application of EACs reduced weight loss and fruit softening and delayed alteration of color (redness) and total soluble solids content. Microbiological analyses showed that application of EACs reduced microbial growth (total aerobic counts, molds, and yeasts) on strawberries. An article about the research is published in the Journal of Food Science.
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