Recent Advances in the Application of Edible Coatings for Shelf-Life Extension of Strawberries: A Review

Abstract

Strawberries are highly perishable fruits with significant post-harvest losses which can reach up to 50% globally. These losses not only result in substantial economic impacts but also diminish the nutritional benefits provided by strawberries, which are rich in vitamins, antioxidants, and minerals. Conventional methods to mitigate these losses include physical treatments such as refrigeration and irradiation, and chemical treatments such as the application of fungicides and other preservatives. However, increasing concerns over the environmental impact and health risks associated with these methods have driven researchers to explore safer alternatives. Among these, edible coatings (ECs) have emerged as a promising biodegradable solution to extend the shelf life of strawberries. This review paper discusses recent advancements in EC technologies for strawberries, focusing on innovative approaches such as the incorporation of bioactive compounds, such as natural antimicrobial agents and antioxidants, to enhance their protective properties. Additionally, the paper explores the integration of nanotechnology, utilizing nanomaterials such as nanoemulsions, nanoparticles, and nanofibers, to improve the barrier properties and efficacy of ECs in extending the storage life of strawberries. Furthermore, the paper provides an overview of the characteristics of ideal ECs for strawberries and evaluates various EC materials used for their preservation. Through these advancements, ECs offer a sustainable and effective strategy to mitigate post-harvest losses and maintain the quality of strawberries with potential applications in the food industry.