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<p>Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) is highly susceptible to postharvest decay, necessitating the development of sustainable, eco-friendly preservation strategies. This study evaluated the efficacy of a novel bioactive coating formulated from the cell-free supernatant (CFS) of <i>Aloe vera</i> gel fermented by a defined consortium of <i>Lactiplantibacillus plantarum</i> YU2404 and <i>Limosilactobacillus fermentum</i> YU2405. The preservative efficacy of this CFS-based coating (AVF), characterized as a postbiotics product derived from the final stage of fermentation, was evaluated on strawberries stored at 4&#xa0;°C for up to 20&#xa0;days, relative to non-fermented <i>Aloe vera</i> (AV) and a distilled water control. Results demonstrated that AVF significantly suppressed fungal decay throughout the 20-day cold storage. At the end of the storage period, AVF-treated fruit maintained a disease severity index (DSI) of only 18.52%, in sharp contrast to the severe deterioration observed in the control group (85.18%). Under prolonged 20-day storage conditions, which acted as a desiccation stress test, AVF significantly mitigated physiological senescence by restricting weight loss to 46.44% (vs. 67.18%) and limiting firmness loss to 42.28% (vs. 71.14%). Biochemically, AVF-treated fruits retained higher total soluble solids (7.67 vs. 5.67°Brix) and bioactive compounds, including total phenolics (50.42 vs. 25.45&#xa0;mg GAE/100&#xa0;g), total flavonoids (10.58 vs. 4.25&#xa0;mg QE/100&#xa0;g), and antioxidant activity (14.27 vs. 5.52&#xa0;mg TE/100&#xa0;g). Microbiologically, AVF inhibited yeast/mold and aerobic bacteria to 7.06 and 7.85 log<sub>10</sub> CFU/g, respectively, while control levels exceeded 9.0 log<sub>10</sub> CFU/g (<i>p</i> &lt; 0<i>.</i>05). These findings suggest that the synergistic interaction between <i>Aloe vera</i> phytochemicals and LAB-derived metabolites provides a dual mechanism of physical barrier protection and microbial inhibition. Consequently, the AVF coating represents a promising, sustainable alternative to synthetic fungicides for extending strawberry shelf-life.</p>

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Valorization of Aloe vera Via Lactic Acid Fermentation: A Cell-Free Supernatant-Based Coating for Extending Strawberry Shelf-Life

  • 期刊论文

  • 发表日期：

    2026年4月24日

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  • Ngoc-Nhi Nguyen-Thi,
  • Tu Nguyen-Van,
  • Thu-Ngan Nguyen-Thi,
  • Tam Nguyen-Thi,
  • Loan Le-Thi,
  • Kim-Diep Tran,
  • Tam Tran-Thi,
  • Hoai-Hieu Vo

摘要

Strawberry (Fragaria × ananassa Duch.) is highly susceptible to postharvest decay, necessitating the development of sustainable, eco-friendly preservation strategies. This study evaluated the efficacy of a novel bioactive coating formulated from the cell-free supernatant (CFS) of Aloe vera gel fermented by a defined consortium of Lactiplantibacillus plantarum YU2404 and Limosilactobacillus fermentum YU2405. The preservative efficacy of this CFS-based coating (AVF), characterized as a postbiotics product derived from the final stage of fermentation, was evaluated on strawberries stored at 4 °C for up to 20 days, relative to non-fermented Aloe vera (AV) and a distilled water control. Results demonstrated that AVF significantly suppressed fungal decay throughout the 20-day cold storage. At the end of the storage period, AVF-treated fruit maintained a disease severity index (DSI) of only 18.52%, in sharp contrast to the severe deterioration observed in the control group (85.18%). Under prolonged 20-day storage conditions, which acted as a desiccation stress test, AVF significantly mitigated physiological senescence by restricting weight loss to 46.44% (vs. 67.18%) and limiting firmness loss to 42.28% (vs. 71.14%). Biochemically, AVF-treated fruits retained higher total soluble solids (7.67 vs. 5.67°Brix) and bioactive compounds, including total phenolics (50.42 vs. 25.45 mg GAE/100 g), total flavonoids (10.58 vs. 4.25 mg QE/100 g), and antioxidant activity (14.27 vs. 5.52 mg TE/100 g). Microbiologically, AVF inhibited yeast/mold and aerobic bacteria to 7.06 and 7.85 log10 CFU/g, respectively, while control levels exceeded 9.0 log10 CFU/g (p < 0.05). These findings suggest that the synergistic interaction between Aloe vera phytochemicals and LAB-derived metabolites provides a dual mechanism of physical barrier protection and microbial inhibition. Consequently, the AVF coating represents a promising, sustainable alternative to synthetic fungicides for extending strawberry shelf-life.