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<p>Strawberries are among the fruits most susceptible to postharvest quality loss due to their high respiratory activity and high water content. This study evaluated the effect of an edible coating based on pectin and locust bean gum, enriched with <i>Artemisia herba-alba</i> extract, on the physicochemical quality of strawberries stored at 4 °C for 14&#xa0;days. The plant extract was obtained by ultrasound-assisted extraction, a&#xa0;technique widely used for its efficiency, reduced extraction time, and ability to preserve thermolabile bioactive compounds compared with conventional methods such as maceration or Soxhlet extraction. An optimal duration of 15 min resulted in a&#xa0;high yield (21.49 ± 0.38%) and significant total polyphenol content (19.56 ± 0.28 mg GAE/g DM), along with strong antioxidant activity (IC50 FRAP = 1.35 ± 0.29 mg/mL). Compared to uncoated fruit, strawberries treated with the enriched coating showed limited weight loss as well as improved stability of titratable acidity and maturity index during storage. Colorimetric parameters also demonstrated better preservation of the red color in coated fruit, indicating a&#xa0;slowing of ripening and oxidation. Furthermore, the <i>Artemisia herba-alba</i> extract exhibited in vitro antimicrobial activity, primarily against Gram-positive bacteria, suggesting a&#xa0;potential complementary function in the coating formulation. Overall, these results indicate that the use of an edible coating enriched with <i>Artemisia herba-alba</i> extract represents a&#xa0;natural and promising approach to improving the postharvest preservation of strawberries, maintaining their physicochemical quality during refrigerated storage.</p>

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Postharvest Quality and Storage Stability of Strawberries Coated with a Pectin–Locust Bean Gum Edible Film Enriched with Artemisia herba-alba Extract

  • 期刊论文

  • 发表日期：

    2026年5月26日

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  • May Chenah,
  • Dihya Ait Aoudia,
  • Radhia Ameur,
  • Mansuri M. Tosif,
  • Oscar Zannou,
  • Gulden Goksen

摘要

Strawberries are among the fruits most susceptible to postharvest quality loss due to their high respiratory activity and high water content. This study evaluated the effect of an edible coating based on pectin and locust bean gum, enriched with Artemisia herba-alba extract, on the physicochemical quality of strawberries stored at 4 °C for 14 days. The plant extract was obtained by ultrasound-assisted extraction, a technique widely used for its efficiency, reduced extraction time, and ability to preserve thermolabile bioactive compounds compared with conventional methods such as maceration or Soxhlet extraction. An optimal duration of 15 min resulted in a high yield (21.49 ± 0.38%) and significant total polyphenol content (19.56 ± 0.28 mg GAE/g DM), along with strong antioxidant activity (IC50 FRAP = 1.35 ± 0.29 mg/mL). Compared to uncoated fruit, strawberries treated with the enriched coating showed limited weight loss as well as improved stability of titratable acidity and maturity index during storage. Colorimetric parameters also demonstrated better preservation of the red color in coated fruit, indicating a slowing of ripening and oxidation. Furthermore, the Artemisia herba-alba extract exhibited in vitro antimicrobial activity, primarily against Gram-positive bacteria, suggesting a potential complementary function in the coating formulation. Overall, these results indicate that the use of an edible coating enriched with Artemisia herba-alba extract represents a natural and promising approach to improving the postharvest preservation of strawberries, maintaining their physicochemical quality during refrigerated storage.