Postharvest Quality Conservation in Fragaria ananassa Fruit Using Chitosan-Based Antimicrobial Edible Coatings

Advances in Agriculture and Agricultural Sciences | Vol. 12, No. 2, February 2026 | pp. 49–54

DOI: 10.46882/2026.AAAS.120210

Research Article

Title: Postharvest Quality Conservation in Fragaria ananassa Fruit Using Chitosan-Based Antimicrobial Edible Coatings

Names of Authors: Al-Saeed, H. M.¹, Ibrahim, F. A.¹, and El-Mousa, Z. M.²

Authors’ Affiliations: ¹Department of Plant Production, King Saud University, Riyadh, Saudi Arabia. ²Department of Horticulture, University of Jordan, Amman, Jordan.

Abstract: Strawberries (Fragaria ananassa) are highly perishable fruits characterized by rapid postharvest softening, moisture loss, and high susceptibility to grey mold infections caused by Botrytis cinerea. This investigation evaluated the preservation performance of a 1.5% chitosan edible coating matrix enriched with essential oils from Thymus vulgaris (thyme) stored at 4 degrees Celsius for 15 days. Uncoated control groups showed severe fungal decay and tissue degradation by day 6. Conversely, the composite chitosan coating preserved fruit firmness metrics, delaying cell wall polygalacturonase activity. Weight loss in coated strawberries was limited to 4.3%, compared to 12.8% within the reference control groups by the end of the storage period. Total titratable acidity and ascorbic acid retention remained significantly higher in treated fruits. Sensory evaluation scores confirmed that the antimicrobial coating successfully controlled decay without causing off-flavors, extending marketable shelf-life parameters up to 14 days.

Keywords: Postharvest technology; Edible preservation layers; Strawberry decay; Chitosan matrix; Extended shelf life; Fruit quality.

Manuscript Timeline: Received November 12, 2025; Revised January 06, 2026; Accepted January 30, 2026; Published February 28, 2026.

Citation: Al-Saeed, H. M., Ibrahim, F. A., and El-Mousa, Z. M. (2026). Postharvest Quality Conservation in Fragaria ananassa Fruit Using Chitosan-Based Antimicrobial Edible Coatings. Advances in Agriculture and Agricultural Sciences, 12(2), pp. 49–54.

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