Effect of chitosan coating and CaCl2 on maintaining postharvest quality and antioxidant compound of strawberry fruit

This study was conducted to investigate the effect of chitosan edible coating and CaCl2 on physical, quality and biochemical characteristics of strawberry fruit cv. Paros. A factorial experiment in a completely randomized design with five treatments (0.5 and 1.5% chitosan coating and 1% CaCl2 alone and combined with others) with control and three sampling date (at harvest, 6 and 12 days after storage) in three replicates was implemented. After treatment, fruits were transferred to cold storage with 4±°C and 90±5% relative humidity. The results showed that with increasing storage time in all treatments weight loss, total soluble solids and flavor index increased and firmness, ascorbic acid, total phenolics, flavonoids and anthocyanins content and antioxidant activity decreased. After 12 days storage, weight loss, total soluble solids and flavor index with mean 5.44, 11.89 percent and 9.86 respectively was higher in control fruits than other treatments. While firmness, ascorbic acid, total phenolics, flavonoids and anthocyanins content and antioxidant capacity in treated fruits with chitosan coating and CaCl2 was significantly higher than control fruits. The combined use of chitosan coating and CaCl2 was better than using each of them alone in preserving above parameters. Overall, the interaction of 1% CaCl2 with 1.5% chitosan coating was the most effective treatment in preserving the quality and biochemical characteristics of strawberry fruits during cold storage.