Application of chitosan preliminary treatment to preserve quality of strawberries

Abstract

Strawberry (Fragaria ananassa) is a highly perishable non-climacteric fruit. It must be harvested at full maturity to achieve maximum quality in terms of visual appearance (freshness, colour and absence of decay or physiological disorders), texture (firmness, juiciness and crispness), flavor and nutritional value (vitamins, minerals, dietary fibre and phytonutrients). Chitosan (poly b-(1,4) N-acetyl-D-glucosamine) polymer is industrially produced by chemical deacetylation of the chitin found in arthropod exoskeletons. This biopolymer can also be obtained directly from the cell wall of some plant-pathogenic fungi. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungi and trigger defensive mechanisms in plants and fruits against infections caused by several pathogens. Chitosan possesses excellent film-forming properties and can be applied as an edible surface coating to fruits and vegetables. Chitosan coatings have been reported to limit fungal decay and delay the ripening of several commodities, including strawberry