Study on Combined Treatment of Sodium Alginate with Ascorbic Acid on Shelf Life of Strawberry Fruit

This study was conducted to investigate the effects of combined treatment of sodium alginate and ascorbic acid on the shelf life of strawberry fruits stored at 4±1 ° C. The treatments included control (distilled water), ascorbic acid (1%) with sodium alginate (1, 2 and 3%) and storage period for 7 and 14 days with 4 replicates. During storage, brightness index, chroma index, firmness, total acidity, vitamin C, phenol content, antioxidant activity and anthocyanin content were decreased, but the application of coatings preserved these indices as alginate 2% + ascorbic acid 1% was more effective to preserve these traits during storage. During storage period, polyphenol oxidase enzyme activity (50%), weight loss (2.8%) and pH (33%) increased. While the application of sodium alginate+ ascorbic acid preserved the lower levels of pH and the activity of polyphenol oxidize enzyme, it also controlled weight loss for 14 days.