The Individual and Combined Effects of Electrolyzed Water and Chitosan Coating Applications on the Storage Stability of Fresh Strawberries

Abstract

Fresh strawberry is very susceptible to spoilage and has limited storage stability due to its fast metabolism. The main focus of this research was to evaluate if electrolyzed water (EW) (30 ppm or 90 ppm) and 1% chitosan coating can be applied individually and in combination to evaluate individual and synergistic effects on extending the storage stability of fresh strawberries. The samples were analyzed (the gas composition, pH, ºBrix, weight loss, spoilage rate, texture as well as total anthocyanin and total phenolic composition) for the 5 weeks at 4 ºC. At the end of storage, the O₂ in the trays reduced from 21 to 13% in the groups treated with chitosan, and the CO₂ ratio increased from 0.03 to 14%. The most dramatic change in gas exchange, pH, and ºBrix occurred in the control group during storage. The decrease was less in the chitosan-coated ones. Although there is no linear change in color values (L^* and a^*), it can be said that EW application has a more conservative feature, especially on “a^*”. At the end of the storage, the combination of chitosan and EW had a spoiled fruit rate of 25–30% by weight, while this rate reached 67% in the control group. The hardness value of strawberries decreases throughout storage. Although there was a decrease in total anthocyanin and total phenolic components during the 5 weeks of storage, the highest protection was measured in samples where chitosan and EW were applied together. As a result of this study, the remarkable synergistic efficacy carried out by the combined application of the chitosan coatings and the EW (30 ppm or 90 ppm) makes it an attractive promising sustainable substitute for artificial preservatives while maintaining their fresh-like quality and improved appeal within the food industry.