Effect of sodium alginate on the shelf life of strawberry fruits (Fragaria ananassa L.cv. Gaviota)

Document Type : Full Paper


1 Former M. Sc. Student, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

2 Assistant Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

3 Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

4 Associate Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran


Consumption of fresh strawberries has increased significantly because of its vitamins, phenols, anthocyanin’s and other antioxidant which are effective in preventing various cancers and diseases, but the reduction in the quantitative and qualitative characteristics of this fruit during storage and supply to the market is one of the most important challenges. Application of films and edible coatings is increasing because of its natural contain materials and the absence of environmental pollution which were led to positive results, such as reduction in weight loss, ripening, color improvement, sensory and appearance properties of fruits and vegetables. This study was conducted to investigate the effect of sodium alginate on the shelf life of strawberry fruit stored at 4±1°C. The treatments included control (distilled water), sodium alginate 1, 2 and 3% and storage period for 7 and 14 days with 4 replicates. During storage, brightness index, chroma, rigidity, total acidity, vitamin C, phenol, antioxidant activity and anthocyanin contents decreased, but the application of coatings preserved these indices. So that, two percent alginate treatment was more effective in preserving these traits during experiment. In addition, with the time of storage, polyphenol oxidase enzyme activity, weight loss and pH increased. While the application of sodium alginate 2% preserved the lower levels of pH and activity of the enzyme polyphenol oxidize, it also effectively controlled weight loss up to 14 days.


Main Subjects

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