Fresh strawberries are delicious, but the bright red juicy fruit is easily susceptible to bruising and highly perishable. However, a new study in the August issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that edible active coatings (EACs) based on pectin, pullulan and chitosan may improve quality and shelf life of strawberries.

According to IFT, researchers from Mexico “discovered that EACs incorporated with sodium benzoate and potassium sorbate reduced fruit softening, reduced microbial growth, preserved the color, flavor and texture of strawberries, and increased the shelf life of strawberries from six to 15 days.”

The EACs protect perishable food from deteriorating by acting as a protective cover. Pectin is present in the cell walls of many fruits and vegetables; chitosan is a major component of crustacean shells and exhibits antifungal properties; and pullulan provides extracellular support.

 The Journal of Food Science abstract can be read here