Effect of Chitosan and Aloe Vera Application on Oxidative Stability and Nutritional Value of Strawberry Fruit (Fragaria ananassa) cv. Camarosa

Nowadays biomaterial has been proposed as a suitable alternative for chemical substance. It has no odor and taste and its consumption is beneficial to human health. The present study aimed to investigate the effect of application of chitosan coating individuality and along with Aloe Vera gel on the nutritional level and quality of strawberry fruit (cv. Camarosa).

After application treatments Aloe Vera gel (0, 50 and 100%), Chitosan (0, 0.5 and 1%) and their combination, plates contain strawberry were kept in the refrigerator with a temperature of 4 ± 1 °C, at humidity of 85- 90%. Traits were evaluated in the first days zero, 4, 8 and 12.

The results showed fresh weight of fruit, chlorophyll, vitamin C and anthocyanin significantly affect by Aloe Vera 100%+ Chitosan 0.5% application. Also, plants treated with Aloe Vera 50% + chitosan 0.5% produced higher taste index, phenol and antioxidant capacity. On the other hand, lower weight loss of fruit, malondialdehyde and total soluble solids was observed with Aloe Vera 100 % + Chitosan 0.5 %. Storage life significantly was enhanced with Aloe Vera 50% + Chitosan 0.5% up to 15.7 days which was the same level with Aloe Vera 100% + Chitosan 0.5%.

Overall, the application of Aloe Vera treatment 50% or 100% along with Chitosan 0.5%, would be a highly recommended practice in the maintaining the nutrition value and storage life of strawberry fruits.