Van Nguyen - Department of Food Technology, School of Biotechnology, International University, Ho Chi Minh city, Vietnam
Ha Nguyen - Department of Food Technology, School of Biotechnology, International University, Ho Chi Minh city, Vietnam

Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with ۳% calcium chloride (CaCl۲) and ۰.۲% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl۲ solution of ۳% for ۱ min and drained at room temperature before coating with nano chitosan solution of ۰.۲ %. The treated fruit was then stored at ۰ oC, ۲ oC, ۴ oC and ۲۵ °C. Physico-chemical analysis was performed in each three-day interval. Findings: Of the four examined temperatures tested, storing the fruit at ۰ oC was the most effective in maintaining the overall quality index of strawberries up to ۲۱ days. The treatment also reduced weight loss, preserved ascorbic acid content, antioxidant capacity, and total anthocyanin content, prevented microbial growth and prolonged storage-life of treated strawberries up to ۲۱ days. Limitations: the industrial packaging that could affect the actual influences of the studied temperatures was not investigated in this work. Originality/Value: storing fresh strawberries coated with CaCl۲ ۳%, nano-chitosan ۰.۲% at ۰ oC was the most effective treatment in lengthening the shelf life of the fruit up to ۲۱ days. The combination treatment of coating and storing at ۲ oC extents strawberry storage life by ۶ days when compared to uncoated fruit.

Calcium chloride, edible coating, Malondialdehyde, Nano-chitosan, strawberry