The use of chitosan-based edible coatings enriched with essential oils to improve storability of strawberries

Abstract

This work studied the use of chitosan-based edible coatings enriched with essential oils to improve storability of strawberries. It was started by analysis of the essential oil (Lemongrass oil and Basil oil) by gas chromatography-mass spectrometry. The main constituent of those essential oils was citral, as an antifungal activity. The edible coatings based on chitosan (CT), chitosan-lemongrass oil (CT-LO), and chitosan-basil oil (CT-BO). Thus, in this work CT, CT-LO, and CT-BO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 days was evaluated by fungal decay. The concentrations of essential oils were 0.25%, 0.5%, 0.75%, 1%, 1.25%. The edible coatings have been shown to prolong the storage life of strawberries