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<p>Strawberries are highly susceptible to rapid postharvest spoilage due to their soft texture and high-water content. This study developed a novel nano-chitosan coating enriched with the probiotic <i>Lactiplantibacillus plantarum</i> TW29-1 to assess its effect on the freshness, chemistry, and taste of strawberries stored at 4&#xa0;°C for ten days. The coating utilized nano-sized chitosan particles (80–120&#xa0;nm) carrying probiotic cells at two doses (1.5 × 10<sup>8</sup> and 3 × 10<sup>9</sup> colony forming unit (CFU)/mL). The coated fruits showed significantly slower quality deterioration than uncoated ones; notably, weight loss dropped from 4.4% ± 0.2 to 2.2% ± 0.13 and visible decay fell from 91.5% ± 0.6 to 28.6% ± 0.51 by day 10, while fruit firmness was better preserved. This active coating system also significantly slowed oxidative degradation, retaining higher antioxidant capacity (especially with the 3 × 10<sup>9</sup> CFU/mL formulation), and helped maintain the concentration of essential nutrients like ascorbic acid, phenolics, and anthocyanins, while limiting fungal growth. Sensory evaluation confirmed that coated strawberries were rated higher for color, aroma, texture, and flavor. Furthermore, the live bacteria remained stable at 6log CFU/g, demonstrating the film’s protective effect. Overall, the combination of nano-chitosan and <i>Lpb. plantarum</i> created a living, active coating that effectively extended the fruit’s shelf life, offering a safe, eco-friendly approach to reducing postharvest waste.</p>

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A biofunctional nano-chitosan coating loaded with the probiotic Lactiplantibacillus plantarum TW29-1 for enhanced strawberry shelf life

  • 期刊论文

  • 发表日期：

    2026年4月21日

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  • Nareman Adeem Shnaa Aljazy,
  • Mohammad Golbashy,
  • Behrooz Alizadeh Behbahani

摘要

Strawberries are highly susceptible to rapid postharvest spoilage due to their soft texture and high-water content. This study developed a novel nano-chitosan coating enriched with the probiotic Lactiplantibacillus plantarum TW29-1 to assess its effect on the freshness, chemistry, and taste of strawberries stored at 4 °C for ten days. The coating utilized nano-sized chitosan particles (80–120 nm) carrying probiotic cells at two doses (1.5 × 108 and 3 × 109 colony forming unit (CFU)/mL). The coated fruits showed significantly slower quality deterioration than uncoated ones; notably, weight loss dropped from 4.4% ± 0.2 to 2.2% ± 0.13 and visible decay fell from 91.5% ± 0.6 to 28.6% ± 0.51 by day 10, while fruit firmness was better preserved. This active coating system also significantly slowed oxidative degradation, retaining higher antioxidant capacity (especially with the 3 × 109 CFU/mL formulation), and helped maintain the concentration of essential nutrients like ascorbic acid, phenolics, and anthocyanins, while limiting fungal growth. Sensory evaluation confirmed that coated strawberries were rated higher for color, aroma, texture, and flavor. Furthermore, the live bacteria remained stable at 6log CFU/g, demonstrating the film’s protective effect. Overall, the combination of nano-chitosan and Lpb. plantarum created a living, active coating that effectively extended the fruit’s shelf life, offering a safe, eco-friendly approach to reducing postharvest waste.