EFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT

Abstract

Strawberry (Fragaria x ananassa) is a delightful, energetic, and nutrient-dense soft small fruit grown worldwide. They have a limited storage time after harvest since they are highly perishable. Inadequate harvesting procedures, transportation and management techniques, and a lack of refrigeration facilities for storage all contribute to the substantial postharvest loss of strawberries in Ethiopia. The purpose of this study was to determine the effect of calcium lactate dipping and corn zein and aloe vera gel blend edible surface coating on the storage period and qualities of the Fragaria x ananassa Duch "Monterey" strawberry fruit variety. The postharvest quality and storage duration of strawberry fruits harvested at 50% maturity from the Holleta Agricultural Research Center were investigated. The experiment was set up in a full factorial design with three factors, namely calcium lactate concentration (0, 1, and 1.5%), corn zein and aloe vera gel blending ratio (0%,50%:50% and 75%:25%), and storage days (5, 9, 13 and 17) with three replications. Physiochemical properties and sensory parameters were evaluated. Compared to untreated fruits, strawberry fruit's quality was preserved for more than 9 to 17 days using various calcium lactate concentrations and blend ratios of corn zein and aloe vera gel. The result showed that dipping in 1.5% calcium lactate solution and coating with a blend of 75% corn zein and 25% aloe vera gel significantly prevented weight loss and shriveling at 3.40%, maintained firmness at 3.04N and a color change to L*=26.43, a*=45.94, and b*=27.19, pH delayed to 3.78, maintained titratable acid at 0.24 and total soluble solids at 7.93 ºBrix, and extended the storage period up to 17 days. Additionally, it conserved the vitamin C content at 37.46 mg/100g, maintained marketability at 72.17%, and decreased decay percentage to 27.70% while retaining the sensory acceptability of strawberry fruits high, such as their overall appearance at 8.81, taste at 8.62, aroma at 8.85, texture 8.79, and overall acceptability 8.85. The combination of 1.5% calcium lactate with a 75% CZ:25% AL mixture produced the best results for preserving strawberry fruit quality compared to the other studied treatments. To maintain the strawberry fruit’s quality during postharvest storage, calcium lactate dipping, and coating with mixtures of corn zein and aloe vera gel, particularly 1.5% calcium lactate combined with 75% CZ:25% AL blend, were significantly (P<0.05) very effective. Therefore, it is recommended for use in commercial applications for postharvest storage.