Effect of edible coating process and irradiation treatment of strawberry fragaria spp. on storage-keeping quality

Gamma-irradiation and various edible coatings were tested on fresh strawberries (Fragaria spp.),for keeping fruit quality and extending shelf life. Four coatings based on milk protein were evaluated. In 1 experiment, coating formulation based on caseinate and/or strawberries were irradiated using a Co-60 source. Both gamma-irradiation treatment and edible coating process significantly delayed (pless than or equal to0.05) molds growth. Edible coating based on irradiated caseinate was more effective than that of unirradiated caseinate. In a 2nd experiment, 3 irradiated coatings based on calcium caseinate and whey proteins were evaluated. The coating formulation based on 1:1 caseinate-whey was found to be more effective than those based on calcium caseinate. Addition of calcium chloride or a mixture of pectin and agar increased the effectiveness of the coating by delaying molds' apparition.