Chitosan and oregano essential oil pretreatments preserve quality and extend shelf life of organic strawberries during cold storage
Main Article Content
Keywords
Organic strawberries; Postharvest treatments; Chitosan; Oregano essential oil; Antioxidant capacity; Bioactive compounds; Microbial quality; Shelf life extension
Abstract
Strawberries are highly perishable fruits, particularly under organic production systems where synthetic
preservatives are restricted. This study assessed the efficacy of postharvest pretreatments, including chitosan
(CH), oregano essential oil (OEO), their combination (CH+OEO), carbon dioxide (CO₂), ozone (O₃), and distilled water, in preserving physicochemical quality, bioactive compounds, antioxidant capacity, and microbiological safety of organic strawberries stored at 4±0.5°C for 15 days, compared to a nontreated control (NTC). The CH+OEO and CO₂ treatments were most effective in reducing weight loss and maintaining firmness, color, and visual and textural attributes. CH+OEO-treated fruits retained the maximum levels of total phenolics, anthocyanins, and antioxidant activity, whereas CO₂ slowed down ripening and suppressed microbial growth. O₃ treatment, in contrast, accelerated softening and surface damage, limiting its practical use. Pearson’s correlation and principal component analysis highlighted strong relationships among bioactive compounds, antioxidant activity, and microbiological quality, with CH+OEO clustering closest to optimal preservation. These findings indicate that the combination of chitosan and OEO provides a natural, safe, and scalable approach to extending the shelf life and marketability of organic strawberries while maintaining their nutritional and visual-textural attributes.
References
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Chandra, D., Kumari, P. and Srivastava, R. 2021. Postharvest physiology and storage of strawberry: an overview. Journal of Food Science and Technology 58(6): 2051–2061. https://doi.org/10.1007/s13197-020-04744-5
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da Silva, F.A., Pereira, R.M. and Souza, C.R.F. 2021. Evaluation of DPPH radical scavenging activity in fruit extracts: a comparative study. Food Chemistry 348: 129026. https://doi.org/10.1016/j.foodchem.2020.129026
Duan, Y., Li, X., Sun, J. and Chen, Q. 2022. Effect of ozone treatment on microbial safety and quality of fresh strawberries. Food Science and Technology (LWT) 154: 112752. https://doi.org/10.1016/j.lwt.2021.112752
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González-Cebrino, F., Guillén, F., Valverde, J.M., et al. 2021. Ozone-enriched atmospheres to preserve the postharvest quality of strawberries during cold storage. Postharvest Biology and Technology 176: 111510. https://doi.org/10.1016/j.postharvbio.2021.111510
Guo, J., Yang, L., Wu, Q., Ma, Y. and Zhao, H. 2023. Edible coatings incorporating oregano essential oil for extending postharvest life of strawberries. Postharvest Biology and Technology 200: 112300. https://doi.org/10.1016/j.postharvbio.2023.112300
Khan, S., Ali, M. and Ahmad, N. 2022. Ultrasound-assisted extraction of functional lipids from oilseeds. Journal of Food Science 87(10): 4105–4118. https://doi.org/10.1111/1750-3841.16156
Kusumaningrum, D., Putra, D.R. and Yuliani, S. 2020. Effects of ozone treatment on physicochemical quality and antioxidant activity of strawberries. Food Control 113: 107211. https://doi.org/10.1016/j.foodcont.2020.107211
Li, X., Chen, Q. and Liu, Z. 2023a. Evaluation of ferric reducing antioxidant power (FRAP) in plant-based foods: methods and applications. Antioxidants 12: 456. https://doi.org/10.3390/antiox12020456
Li, T., Liu, Y., Xu, Y. and Sun, X. 2021a. Controlled atmosphere storage of strawberries with elevated CO₂: effects on quality and microbial growth. Food Packaging and Shelf Life 30: 100743. https://doi.org/10.1016/j.fpsl.2021.100743
Li, X., et al. 2021b. Ozone treatment accelerates softening and reduces bioactive compounds in strawberries. Postharvest Biology and Technology 176: 111514. https://doi.org/10.1016/j.postharvbio.2021.111514
Li, X., Zhang, Y., Chen, H. and Zhou, Y. 2023b. Nutritional and functional properties of Camellia oleifera seed oil: a review. Critical Reviews in Food Science and Nutrition 64(6): 890–905. https://doi.org/10.1080/10408398.2022.2127133
Li, X., Zhang, J. and Wang, Y. 2022. Shelf life extension of strawberries by novel natural preservation strategies: a review. Trends in Food Science & Technology 122: 123–135. https://doi.org/10.1016/j.tifs.2022.02.005
Liang, Y., Wu, H. and Gao, X. 2021. Mechanisms of ultrasound-assisted oil extraction from plant matrices. Ultrasonics Sonochemistry 77: 105628. https://doi.org/10.1016/j.ultsonch.2021.105628
Martínez-García, R., Castillo, R. and Sánchez, M. 2020. Modified atmosphere and edible coatings for extending shelf life of strawberries. Postharvest Biology and Technology 163: 111121. https://doi.org/10.1016/j.postharvbio.2020.111121
Niu, B., Wang, D. and Liu, C. 2022. Ozone treatment for fruit preservation: efficacy and mechanisms. Comprehensive Reviews in Food Science and Food Safety 21(2): 1789–1811. https://doi.org/10.1111/1541-4337.12871
Panahirad, S., Dadpour, M.R. and Fotouhi, R. 2022. Effect of edible coatings and cold storage on postharvest quality of strawberry fruit. Postharvest Biology and Technology 186: 111843. https://doi.org/10.1016/j.postharvbio.2022.111843
Pérez, C., et al. 2020. Effect of chitosan combined with thyme essential oil on the postharvest quality of strawberries. Food Science and Technology (LWT) 134: 110178. https://doi.org/10.1016/j.lwt.2020.110178
Pires, T.C.S.P., Costa, R.G.F. and Nunes, C.A. 2022. Influence of postharvest treatments on phenolic compounds, firmness, and antioxidant activity in strawberries. Food Chemistry 374: 131657. https://doi.org/10.1016/j.foodchem.2021.131657
Rashid, M., Khan, I. and Ahmad, S. 2021. Edible coatings enriched with essential oils to enhance postharvest quality of strawberries. Journal of Food Processing and Preservation 45(5): e15573. https://doi.org/10.1111/jfpp.15573
Sangsuwan, J., Chinsirikul, W. and Supavititpatana, P. 2022. Incorporation of essential oils into chitosan films for shelf life extension of fresh produce. International Journal of Biological Macromolecules 209: 741–750. https://doi.org/10.1016/j.ijbiomac.2022.03.125
Shanmuganathan, R., et al. 2022. Chitosan coating effects on physicochemical and antioxidant properties of strawberries during cold storage. International Journal of Biological Macromolecules 195: 414–428. https://doi.org/10.1016/j.ijbiomac.2022.02.032
Silva, L.F., Pereira, L. and Gomes, C. 2020. Ozone as a sustainable postharvest treatment for fruits and vegetables: recent advances. Trends in Food Science & Technology 98: 84–94. https://doi.org/10.1016/j.tifs.2020.01.014
Silva, L.F. and Silva, P.A. 2020. Multivariate analysis of postharvest quality parameters of strawberries under different storage conditions. Food Chemistry 330: 127295. https://doi.org/10.1016/j.foodchem.2020.127295
Sogvar, O.B., KousheshSaba, M. and Emamifar, A. 2021. Application of chitosan coatings with natural additives for the preservation of strawberries. Food Hydrocolloids 113: 106512. https://doi.org/10.1016/j.foodhyd.2020.106512
Villalobos, M.C., Serradilla, M.J., Martín, A. and Hernández, A. 2022. Postharvest changes in strawberries under different storage technologies. Postharvest Biology and Technology 189: 111910. https://doi.org/10.1016/j.postharvbio.2022.111910
Wang, Y., He, J. and Wang, D. 2023. Postharvest ozone treatment improves storage quality and antioxidant activity of strawberries. Food Chemistry 403: 134373. https://doi.org/10.1016/j.foodchem.2022.134373
Wang, Y., Liu, X. and Zhang, L. 2022. Effects of CO₂-enriched atmospheres on quality and antioxidant properties of fresh strawberries. Food Packaging and Shelf Life 32: 100842. https://doi.org/10.1016/j.fpsl.2022.100842
Yang, H., Liu, X. and Zhang, J. 2024. Gaseous ozone treatment for quality preservation of perishable fruits: mechanisms and applications. Critical Reviews in Food Science and Nutrition 64(5): 723–738. https://doi.org/10.1080/10408398.2021.1960300
Yu, Z., Li, H. and Chen, X. 2022. Chitosan-based coatings for postharvest preservation of strawberries: a meta-analysis. Food Bioscience 47: 101671. https://doi.org/10.1016/j.fbio.2022.101671
Zhang, H., Li, J. and Wang, Y. 2022. Antioxidant activities of berry extracts measured by ABTS and other assays: a review. Journal of Food Science and Technology 59: 1321–1333. https://doi.org/10.1007/s13197-021-05150-8
Zhang, Q., Zhang, C., Wang, J. and Ma, Y. 2023. Multivariate analysis of quality parameters in postharvest strawberries under different preservation treatments. Food Chemistry 403: 134365. https://doi.org/10.1016/j.foodchem.2022.134365
Algarni, E.H., et al. 2023. Postharvest application of chitosan and oregano essential oil preserves quality and bioactive compounds in organic strawberries. Food Bioscience 50: 102123. https://doi.org/10.1016/j.fbio.2023.102123
Aliaño-González, M.J., Espada-Bellido, E., Ferreiro-González, M., Carrera, C., Palma, M. and Barroso, C.G. 2021. A screening method based on liquid chromatography–orbitrap for the simultaneous determination of polyphenols and anthocyanins in strawberries. Food Chemistry 356: 129683. https://doi.org/10.1016/j.foodchem.2021.129683
Almeida, D., Pinto, C., Santos, J., Ferreira, I.M.P.L.V.O. and Oliveira, M.B.P.P. 2021. Bioactive compounds and antioxidant activity in strawberries from different production systems. Food Research International 140: 110057. https://doi.org/10.1016/j.foodres.2020.110057
Alshammari, A., et al. 2023. Carbon dioxide treatment as a non-chemical postharvest preservation strategy for strawberries. Colloids and Surfaces B: Biointerfaces 226: 113049. https://doi.org/10.1016/j.colsurfb.2023.113049
Baldwin, E.A., Hagenmaier, R.D. and Bai, J. 2020. Postharvest coatings and treatments for extending shelf-life of fruits. Postharvest Biology and Technology 165: 111158. https://doi.org/10.1016/j.postharvbio.2020.111158
Bashir, H.A., Al-Dalain, S.Y. and Abu-Darwish, M.S. 2021. Postharvest quality and shelf life of strawberry fruits as affected by storage conditions. Journal of Food Measurement and Characterization 15(3): 2591–2601. https://doi.org/10.1007/s11694-020-00832-1
Bastos, L.P., Costa, R.R. and Moraes, A.S. 2023. Impact of edible coatings on weight loss and physicochemical quality of strawberries during storage. Food Science and Technology (LWT) 179: 114663. https://doi.org/10.1016/j.lwt.2022.114663
Borah, A., Das, A. and Hazarika, A.K. 2023. Advances in edible coating technologies for postharvest fruit preservation: a review. Food Science and Technology (LWT) 172: 114163. https://doi.org/10.1016/j.lwt.2022.114163
Caleja, C., Ribeiro, A. and Barros, L. 2023. Preservation strategies to maintain sensory and nutritional quality of strawberries during storage. Food Science and Technology (LWT) 177: 114552. https://doi.org/10.1016/j.lwt.2022.114552
Chandra, D., Kumari, P. and Srivastava, R. 2021. Postharvest physiology and storage of strawberry: an overview. Journal of Food Science and Technology 58(6): 2051–2061. https://doi.org/10.1007/s13197-020-04744-5
Chen, X., Li, Q. and Zhang, M. 2024. Novel preservation technologies for reducing water loss and maintaining postharvest quality of strawberries. Critical Reviews in Food Science and Nutrition 64(12): 2103–2118. https://doi.org/10.1080/10408398.2022.2138404
Costa, R.S., Oliveira, A.F. and Lima, J.P. 2021. Edible coatings enriched with essential oils for postharvest preservation of berries: a review. Food Research International 140: 109933. https://doi.org/10.1016/j.foodres.2020.109933
da Silva, F.A., Pereira, R.M. and Souza, C.R.F. 2021. Evaluation of DPPH radical scavenging activity in fruit extracts: a comparative study. Food Chemistry 348: 129026. https://doi.org/10.1016/j.foodchem.2020.129026
Duan, Y., Li, X., Sun, J. and Chen, Q. 2022. Effect of ozone treatment on microbial safety and quality of fresh strawberries. Food Science and Technology (LWT) 154: 112752. https://doi.org/10.1016/j.lwt.2021.112752
Fang, Z., Wu, L. and Yang, R. 2022. Effects of ultrasound- and microwave-assisted extraction on the quality of edible oils. Innovative Food Science & Emerging Technologies 78: 103025. https://doi.org/10.1016/j.ifset.2022.103025
García-Pérez, P., Fernández, J. and Muñoz, L. 2021. Antioxidant capacity and phenolic composition of strawberry fruits during storage: effects of coating treatments. Food Science and Technology (LWT) 148: 111688. https://doi.org/10.1016/j.lwt.2021.111688
González-Cebrino, F., Guillén, F., Valverde, J.M., et al. 2021. Ozone-enriched atmospheres to preserve the postharvest quality of strawberries during cold storage. Postharvest Biology and Technology 176: 111510. https://doi.org/10.1016/j.postharvbio.2021.111510
Guo, J., Yang, L., Wu, Q., Ma, Y. and Zhao, H. 2023. Edible coatings incorporating oregano essential oil for extending postharvest life of strawberries. Postharvest Biology and Technology 200: 112300. https://doi.org/10.1016/j.postharvbio.2023.112300
Khan, S., Ali, M. and Ahmad, N. 2022. Ultrasound-assisted extraction of functional lipids from oilseeds. Journal of Food Science 87(10): 4105–4118. https://doi.org/10.1111/1750-3841.16156
Kusumaningrum, D., Putra, D.R. and Yuliani, S. 2020. Effects of ozone treatment on physicochemical quality and antioxidant activity of strawberries. Food Control 113: 107211. https://doi.org/10.1016/j.foodcont.2020.107211
Li, X., Chen, Q. and Liu, Z. 2023a. Evaluation of ferric reducing antioxidant power (FRAP) in plant-based foods: methods and applications. Antioxidants 12: 456. https://doi.org/10.3390/antiox12020456
Li, T., Liu, Y., Xu, Y. and Sun, X. 2021a. Controlled atmosphere storage of strawberries with elevated CO₂: effects on quality and microbial growth. Food Packaging and Shelf Life 30: 100743. https://doi.org/10.1016/j.fpsl.2021.100743
Li, X., et al. 2021b. Ozone treatment accelerates softening and reduces bioactive compounds in strawberries. Postharvest Biology and Technology 176: 111514. https://doi.org/10.1016/j.postharvbio.2021.111514
Li, X., Zhang, Y., Chen, H. and Zhou, Y. 2023b. Nutritional and functional properties of Camellia oleifera seed oil: a review. Critical Reviews in Food Science and Nutrition 64(6): 890–905. https://doi.org/10.1080/10408398.2022.2127133
Li, X., Zhang, J. and Wang, Y. 2022. Shelf life extension of strawberries by novel natural preservation strategies: a review. Trends in Food Science & Technology 122: 123–135. https://doi.org/10.1016/j.tifs.2022.02.005
Liang, Y., Wu, H. and Gao, X. 2021. Mechanisms of ultrasound-assisted oil extraction from plant matrices. Ultrasonics Sonochemistry 77: 105628. https://doi.org/10.1016/j.ultsonch.2021.105628
Martínez-García, R., Castillo, R. and Sánchez, M. 2020. Modified atmosphere and edible coatings for extending shelf life of strawberries. Postharvest Biology and Technology 163: 111121. https://doi.org/10.1016/j.postharvbio.2020.111121
Niu, B., Wang, D. and Liu, C. 2022. Ozone treatment for fruit preservation: efficacy and mechanisms. Comprehensive Reviews in Food Science and Food Safety 21(2): 1789–1811. https://doi.org/10.1111/1541-4337.12871
Panahirad, S., Dadpour, M.R. and Fotouhi, R. 2022. Effect of edible coatings and cold storage on postharvest quality of strawberry fruit. Postharvest Biology and Technology 186: 111843. https://doi.org/10.1016/j.postharvbio.2022.111843
Pérez, C., et al. 2020. Effect of chitosan combined with thyme essential oil on the postharvest quality of strawberries. Food Science and Technology (LWT) 134: 110178. https://doi.org/10.1016/j.lwt.2020.110178
Pires, T.C.S.P., Costa, R.G.F. and Nunes, C.A. 2022. Influence of postharvest treatments on phenolic compounds, firmness, and antioxidant activity in strawberries. Food Chemistry 374: 131657. https://doi.org/10.1016/j.foodchem.2021.131657
Rashid, M., Khan, I. and Ahmad, S. 2021. Edible coatings enriched with essential oils to enhance postharvest quality of strawberries. Journal of Food Processing and Preservation 45(5): e15573. https://doi.org/10.1111/jfpp.15573
Sangsuwan, J., Chinsirikul, W. and Supavititpatana, P. 2022. Incorporation of essential oils into chitosan films for shelf life extension of fresh produce. International Journal of Biological Macromolecules 209: 741–750. https://doi.org/10.1016/j.ijbiomac.2022.03.125
Shanmuganathan, R., et al. 2022. Chitosan coating effects on physicochemical and antioxidant properties of strawberries during cold storage. International Journal of Biological Macromolecules 195: 414–428. https://doi.org/10.1016/j.ijbiomac.2022.02.032
Silva, L.F., Pereira, L. and Gomes, C. 2020. Ozone as a sustainable postharvest treatment for fruits and vegetables: recent advances. Trends in Food Science & Technology 98: 84–94. https://doi.org/10.1016/j.tifs.2020.01.014
Silva, L.F. and Silva, P.A. 2020. Multivariate analysis of postharvest quality parameters of strawberries under different storage conditions. Food Chemistry 330: 127295. https://doi.org/10.1016/j.foodchem.2020.127295
Sogvar, O.B., KousheshSaba, M. and Emamifar, A. 2021. Application of chitosan coatings with natural additives for the preservation of strawberries. Food Hydrocolloids 113: 106512. https://doi.org/10.1016/j.foodhyd.2020.106512
Villalobos, M.C., Serradilla, M.J., Martín, A. and Hernández, A. 2022. Postharvest changes in strawberries under different storage technologies. Postharvest Biology and Technology 189: 111910. https://doi.org/10.1016/j.postharvbio.2022.111910
Wang, Y., He, J. and Wang, D. 2023. Postharvest ozone treatment improves storage quality and antioxidant activity of strawberries. Food Chemistry 403: 134373. https://doi.org/10.1016/j.foodchem.2022.134373
Wang, Y., Liu, X. and Zhang, L. 2022. Effects of CO₂-enriched atmospheres on quality and antioxidant properties of fresh strawberries. Food Packaging and Shelf Life 32: 100842. https://doi.org/10.1016/j.fpsl.2022.100842
Yang, H., Liu, X. and Zhang, J. 2024. Gaseous ozone treatment for quality preservation of perishable fruits: mechanisms and applications. Critical Reviews in Food Science and Nutrition 64(5): 723–738. https://doi.org/10.1080/10408398.2021.1960300
Yu, Z., Li, H. and Chen, X. 2022. Chitosan-based coatings for postharvest preservation of strawberries: a meta-analysis. Food Bioscience 47: 101671. https://doi.org/10.1016/j.fbio.2022.101671
Zhang, H., Li, J. and Wang, Y. 2022. Antioxidant activities of berry extracts measured by ABTS and other assays: a review. Journal of Food Science and Technology 59: 1321–1333. https://doi.org/10.1007/s13197-021-05150-8
Zhang, Q., Zhang, C., Wang, J. and Ma, Y. 2023. Multivariate analysis of quality parameters in postharvest strawberries under different preservation treatments. Food Chemistry 403: 134365. https://doi.org/10.1016/j.foodchem.2022.134365
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