Application of Sodium Alginate edible coating incorporated with lemon grass (Cymbopogon citratus) extract in strawberry conservation
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Asociación Iberoamericana de Tecnología Postcosecha, S.C.
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The strawberry is a fruit known worldwide and appreciated by a large part of the population. However, its conservation is delicate, since the fruit has a sensitive structure, causing a short post-harvest life. To develop an edible film based on sodium alginate (SA) and lemongrass extract (LGE), to prolong strawberry conservation. the films were made using sodium alginate (SA), calcium chloride, distilled water and LGE, with SA and LGE concentrations defined as minimum (-1) and maximum (+1) levels. Bioactive compounds and fungal growth were evaluated during 20 days of storage at 7±1 ºC. The phenolic compounds were positively influenced by the coating, indicating that the treatments, even at low concentrations, favored greater retention of the compound in relation to the fresh fruit. Anthocyanins were influenced by the interaction SA and storage time, and the higher the SA content and the shorter the storage time, the higher the anthocyanins content. Up to 10 days of cold storage, the treatments did not visually show the development of fungi. The conservation of strawberries for a period of up to 20 days is possible using edible film with a concentration of 0.75% lemongrass extract and 0.5% sodium alginate.
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