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Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries
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Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey
Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
Submission date: 2022-12-31
Acceptance date: 2023-04-24
Online publication date: 2023-05-25
Publication date: 2023-05-25
Corresponding author
Tuncay Gümüş   

Food Engineering, Tekirdag Namık Kemal University, Turkey
Pol. J. Food Nutr. Sci. 2023;73(2):151-162
Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% (w/v) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.
The authors acknowledge Assoc. Prof. Dr. Nagehan Desen Köycü for sharing a culture of Botrytis cinerea 12c.
The research received no external funding.
The Authors declare that there are no conflicts of interest.
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