Effect of Nisin and Gum Arabic as Edible Coating on the Quality Properties and Extend Shelf Life Period of Fresh Strawberry fruits

Abstract

The biggest challenge worldwide is maintaining the quality of fruits and vegetables after harvest. The edible coating is one of the methods preserving fresh fruit and vegetables' quality and extending their shelf life. This study aimed to assess the effect of edible coatings such as 2% nisin, 2% gum arabic and combination of nisin and gum arabic (1:1) to extend the harvest shelf life and preserve the quality of strawberry sored at 4°C for 12 days. The effect of application these coating to fresh strawberry were assessed by physicochemical, phytochemical, weight loss, firmness, microbial test and sensory evaluation. The results showed that coated treatments maintained a higher firmness value than control treatment. As for organoleptic properties, it proved that 2% nisin was the most effective way extend the shelf life of strawberry fruit followed by mixture and 2% gum arabic recorded the lowest effect.