Investigation of the effect of edible coatings produced from some tropical fruits grown in Alanya on the shelf life quality of strawberry

In this study, the physicochemical and microbiological properties of strawberry fruits coated with mucilage extracted from the cladode of Opuntia ficus-indica, commonly known as the prickly fig, using different coating methods (dipping and film) were investigated under refrigerated storage conditions. Strawberry fruits coated with three different experimental groups (CAC, 1% A1B1, 1% PA1) in dip coating were stored at 4℃ for 14 days, while strawberry fruits coated with film were stored at 4℃ for 21 days. In the analyses performed in the first 14 days of storage in both methods used, no microbiological growth was observed in strawberry samples stored at 4℃. However, total aerobic mesophilic bacteria and yeast/mold growth was detected in strawberry samples coated with film starting from the 14th day of storage. pH and weight values of all sample groups decreased throughout storage. The CIE a* value, which is considered the most important quality parameter in consumer preference, was measured as, the decrease in CIE a* value was 6.48% in the film-coated strawberry sample in 21 days, while it was determined for dip-coated samples as 8.14% in 14 days. As a result, it is thought that prickly pear, pomelo albedo and kumquat peel, which we cannot consume directly as food, can be used in the preservation of food and to contribute to the region. Keywords: Prickly pear, Pomelo, Kumquat, Edible coating, Edible film.