Edible Coating Enriched with Sungkai Leaf Extract to Maintain Post-Harvest Strawberry Quality

Strawberries are one of the fruits that have a good shape, taste, smell, and price. Besides, the fruit also contains bioactive compounds, such as ascorbic acid, vitamin E, anthocyanins, carotenoids, and flavonoids. However, they are highly perishable after harvest, and conventional storage using low temperatures or chemicals may have adverse effects. Edible coatings offer an alternative method to preserve fruit quality. This study evaluated the effect of adding Sungkai leaf extract to a HEC–SA edible coating on the post-harvest quality and shelf life of strawberries. Eight treatments were applied, and parameters measured included weight loss, decay index, total dissolved solids, and total antioxidant content. Results showed that HEC–SA coating enriched with ethanol extract of Sungkai leaves HEC–SA/EE was the most effective in maintaining strawberry quality during ۸ days of storage. Variations in extract concentration (۱:۴۰, ۱:۳۰, and ۱:۲۰ w/v) did not significantly affect the coating’s effectiveness. These findings indicate that HEC–SA/EE edible coating can effectively extend the shelf life and preserve the quality of post-harvest strawberries.

کلیدواژه ها:

edible coating ، Hidroxyethyl Cellulose ، Sodium Alginat ، Sungkai leaf extract ، Strawberry