Vol. 2, Issue 2, Part I (2016)

Abstract
The objective of this study was to examine how biopolymer coatings at concentrations (1, 2% w/v) incorporated with anti-browning agents (0.75% w/v) influenced the characteristics of strawberry fruit during refrigeration storage. The addition of biopolymer coatings increased the firmness, reduced browning index compared to the control. Emulsion coated samples also showed significant (p≤0.05) increase in DPPH radical scavenging activity compared to the control sample. The present study confirmed that biopolymer coatings could be used to extend the postharvest shelf life of fruits especially strawberry.