Effect of a combined edible coating of beeswax, chitosan, and cinnamon nanoemulsion with salicylic acid on the storage life and postharvest quality of strawberry (Fragaria × ananassa)

Document Type : Original Article

Authors

1 M.Sc. Student, Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Assistant Professor, Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

10.30466/rip.2025.56089.1347

Abstract

The use of edible coatings is an appropriate strategy for extending the marketability of strawberries. This study was conducted to investigate the effects of edible coatings on the quantitative and qualitative characteristics of strawberry cv. Albion during storage using a factorial experiment based on a completely randomized design. The edible coating factor consisted of nine levels, and the evaluation time factor consisted of four levels. The results showed that the use of edible coatings reduced fruit weight loss compared with the control, with weight loss reaching 29.18% in the control treatment and only 0.11% of the initial fruit weight in the treatment containing 1.5% chitosan + 10% beeswax + 2‰ cinnamon nanoemulsion. Fruits treated with cinnamon nanoemulsion at a concentration of 2‰ exhibited the longest storage life (mean of 8.12 days). Increasing the concentration of the essential oil and nanoemulsion improved fruit quality, resulting in increases in anthocyanin content (43.5%), titratable acidity (2.12-fold), total antioxidant capacity (60.81%), and acidity (2.83-fold) compared with the control. Storage time reduced fruit firmness and visual quality. The results showed that treating strawberry fruit with different edible coatings, particularly the pre-storage application of 1.5% chitosan + 10% beeswax + 2‰ cinnamon nanoemulsion to strawberry cv. Albion, had positive effects on maintaining the quantitative and qualitative characteristics of the fruit, increasing its storage life by 62.02% compared with the control. Therefore, the use of edible coatings is recommended for improving the storage characteristics of strawberry cv. Albion.

Keywords

References

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Research in Pomology
Volume 10, Issue 2
March 2026
Pages 88-110

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