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Using a Completely Randomized Design with five treatments and three replicates, coated fruit with 2% and 6% Nisin showed longer shelf life than uncoated samples and maintained favorable color, aroma, flavor, and overall acceptability, extending shelf life by about 5 days with 2% Nisin.",{"@graph":14,"@context":77},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & 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days.",{"name":70,"@type":61,"acceptedAnswer":71},"Which treatment improved shelf life and sensory performance compared with uncoated strawberries?",{"text":72,"@type":64},"Strawberries treated with edible coating containing 2% and 6% Nisin had longer shelf life than uncoated fruit, and treatment T3 showed better sensory ratings (color, aroma, flavor, acceptability).",{"name":74,"@type":61,"acceptedAnswer":75},"What storage benefit was reported for strawberries coated with milk protein and Nisin?",{"text":76,"@type":64},"Milk protein-based edible coating with 2% Nisin was reported as an effective alternative, prolonging shelf life by about 5 days during postharvest 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[http://dx.doi.org/10.21931/RB/2023.08.03.49](http://dx.doi.org/10.21931/RB/2023.08.03.49) [http://www.revistabionatura.com](http://www.revistabionatura.com)  \nARTICLE / INVESTIGACIÓN  \nEffect of milk protein coating and Nisin on the postharvest quality of strawberries (Fragaria ananassa)  \nGina Guapi Álava1, Vicente Guerrón Troya1, Tannia Oña Cundulle2, Karol Revilla Escobar1,2, JhonnatanAldas Morejon1,2*, Edgar Caicedo Álvarez3  \nDOI. 10.21931/RB/2023 .08.03.49  \n1 Universidad Técnica Estatal de Quevedo, Facultad de Ciencias de la Industria y Producción, Ecuador.  \n2 Universidad Laica Eloy Alfaro de Manabí, Facultad de Ciencia de la Vida y Tecnológicas, Ecuador.  \n3 Universidad Estatal del Sur de Manabí, Facultad de Ciencias Naturales y de la Agricultura, Carrera de Ingeniería Forestal, Ecuador. Corresponding author: [jhonnatan.aldas2015@uteq.edu.ec](jhonnatan.aldas2015@uteq.edu.ec)  \nAbstract: Due to postharvest losses, research to preserve fruits and vegetables' physicochemical and sensory quality has gained significant interest in recent years. Therefore, applying edible coatings is used to maintain quality when delaying the transport of gases (O2 and CO2) and water by retaining volatile aroma compounds, thus delaying the maturation process. The present research evaluated the effect of an edible coating obtained from milk protein and Nisin on the postharvest quality of Strawberries. The study was carried out in the Laboratories of Bromatology and Chemistry of the Universidad Técnica Estatal de Quevedo, located in the canton of Quevedo, province of Los Ríos, Ecuador, in the year 2022, where a Completely Randomized Design (CRD) with 5 treatments and 3 replicates was used to determine the behavior of the characteristics during the days of conservation of the treatments. It was shown that the treatments with edible coating and 2% and 6% nisin had a longer shelf life than the uncoated strawberries, which only had a shelf life of 2 days. It was also observed that by T3, better ratings in the sensory categories evaluated (color, aroma, flavor, and acceptability) were obtained, conserving similar characteristics to the uncoated strawberries. The application of edible coating based on milk protein and 2% nisin can be used as an effective alternative during postharvest handling of strawberries, providing beneficial effects such as prolonging shelf life for 5 days.  \nKey words: Coating, preservation, maturation, degradation.  \nIntroduction  \nThe food industry faces fundamental challenges regarding highly perishable food products, such as fruits and vegetables, which are lost or wasted along the entire food chain, from initial agricultural production to final household consumption1 . Globally, postharvest losses are estimated tobe between 5 to 25% in developed countries and 20 to 50% in developing countries2 . Therefore, alternatives have been developed recently to improve the quality, prolong shelf life, safety and functionality of treated products3.  \nCurrently, interest in using biodegradable materials in developing edible coatings has increased due to the increasing amount of plastic waste generated worldwide4 . Edible films represent a promising alternative to improve food quality during processing and preservation5 . They consist of thin polymer films obtained from a natural source (proteins and starches), such as living organisms that comply with the leading environmental constraints6.  \nThese materials can be used for various applications and, in some cases, can be produced with lower energy consumption than their petrochemical counterparts. Hence, they tend to be less toxic7 , making it an environmentally friendly technology, thus responding to the growing consumer demand for natural, safe, healthy and minimally processed foods8.  \nEdible coatings create a modified atmosphere around the fruit that serves as a partial barrier to O2 and CO2, wa-  \nter vapor and aromatic compounds, reducing fruit respi","cbCaiqa6tl0TC0hA","https://ap.wps.com/l/cbCaiqa6tl0TC0hA","pdf",707360,"English","# Introduction\n# Materials and Methods\n## Study site","[{\"question\":\"What was the purpose of the milk protein coating and Nisin treatment on strawberries?\",\"answer\":\"To evaluate how an edible coating made from milk protein and Nisin affects postharvest quality during storage, including physicochemical and sensory attributes.\"},{\"question\":\"How was the experiment designed and when were strawberries evaluated?\",\"answer\":\"The study was conducted in 2022 in the laboratories of Bromatology and Chemistry at Universidad Técnica Estatal de Quevedo using a Completely Randomized Design with 5 treatments and 3 replicates, with evaluation across conservation days.\"},{\"question\":\"Which treatment improved shelf life and sensory performance compared with uncoated strawberries?\",\"answer\":\"Strawberries treated with edible coating containing 2% and 6% Nisin had longer shelf life than uncoated fruit, and treatment T3 showed better sensory ratings (color, aroma, flavor, acceptability).\"},{\"question\":\"What storage benefit was reported for strawberries coated with milk protein and Nisin?\",\"answer\":\"Milk protein-based edible coating with 2% Nisin was reported as an effective alternative, prolonging shelf life by about 5 days during postharvest handling.\"}]","Effect of Milk Protein Coating and Nisin on the Postharvest Quality of Strawberries (Fragaria ananassa) - Research Article | PDF",18]