1National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan
American Journal of Food Science and Technology.
2014,
Vol. 2 No. 5, 158-161
DOI: 10.12691/ajfst-2-5-4
Copyright © 2014 Science and Education PublishingCite this paper: Waqas Ahmed, Masood Sadiq Butt. Preserving Strawberry (
Fragaria Ananasa) Using Alginate and Soy Based Edible Coatings.
American Journal of Food Science and Technology. 2014; 2(5):158-161. doi: 10.12691/ajfst-2-5-4.
Correspondence to: Waqas Ahmed, National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan. Email:
waqasbinniaz@yahoo.comAbstract
Instant research project was an attempt to address the postharvest losses in strawberry using the concept of biodegradable edible coatings. Purposely, alginate and soy based coatings were developed at various levels (2, 2.5 and 3%) and assessed for the role in controlling the moisture loss and total solids in the coated fruit. From results, it was deduced that moisture loss was lowered to 4.86% in T3 (Soy 3%) as compared to 13.45% in T0 (Control) for strawberry kept at controlled climate chamber. Likewise, 2.5 and 3% combinations of soy and alginate based coatings were found efficient in maintaining overall solids content of the coated strawberry.Based on the findings, edible coatings are suggested as an innovative, cost effective and environmental friendly preservation technique that holds potential to be used on fresh perishable commodities.
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