Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties

Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageenan coated fruits showed delayed weight loss (10.1 to 8%), decay percentage (78.42 to 14.29%), retained ascorbic acid (0.15 to 0.27 g kg-1), antioxidant activity (18.17 to 25.85%), firmness (9.07 to 12.43 N), L* (32.38 to 40.42), a* (16.08 to 17.22) and b* (27.36 to 33.54). Carrageenan gum also showed lowest cellulase activity (0.03 units h−1 mg protein−1), pectin methylesterase activity (1.13 A620 min−1 mg protein−1) and β-galactosidase activity (0.51 μmol min−1 mg protein−1), while showed maximum reduction in polygalacturonase activity (0.07 units h−1 mg protein−1) at the end of storage. Carrageenan gum was found effective in retention of anthocyanins and phenolic compounds during storage. Coatings loaded with antimicrobial agent inhibited psychrophilic bacteria, yeast and mold growth. It is concluded that carrageenan gum could better retain strawberry quality up to 12 days under refrigeration. •Carrageenan gum delayed decay percentage and weight loss of strawberry fruit.•Fruits treated with carrageenan maintained antioxidant and ascorbic acid content.•Biopolymers used effectively retained anthocyanins and phenolic compounds.•Coatings significantly inhibited the activity of cell wall degrading enzymes.•Carrageenan could be employed for shelf life extension without compromising quality.