The Combined Effect of Bioactive Coating With Pectin and Cymbopogon Citratus Essential Oil and Modified Atmosphere on Strawberry Quality.

Strawberries are highly nutritious but extremely perishable, leading to considerable postharvest losses. Sustainable preservation strategies such as Modified Atmosphere Packaging (MAP) and bioactive edible coatings are being increasingly investigated. This study examined the combined effects of CO2-enriched MAP and a pectin-based coating supplemented with Cymbopogon citratus essential oil (EO) on the physicochemical and nutritional quality of strawberries during cold storage. Six treatments were tested: (1) normal atmosphere without coating (control), (2) normal atmosphere with EO-coating (NEO), and (3-6) four MAP conditions (2.5% or 10% O2 combined with 15% or 20% CO2), each applied with EO-coating. Then, strawberries were maintained at 4°C for 0, 4, 8, 12, and 16 days. During storage, weight loss, decay incidence, firmness, color, soluble solids, total phenolic, total anthocyanins, total flavonoids, antioxidant activity, and individual phenolic compounds (gallic acid, quercetin, p-coumaric acid, ferulic acid, caffeic acid, ellagic acid, kaempferol, malvidin, catechin, and epicatechin) were assessed. Results showed that treatments combining EO-coating with high CO2 MAP (particularly 10% O2-20% CO2) significantly reduced decay (by up to 70% at day 16), maintained firmness (2.17 N vs. 1.63 N for control), and limited weight loss (<4% vs. >8% in control). Also, these treatments enhanced the retention of bioactive compounds and antioxidant activity. Quercetin and ferulic acid exhibited relative stability under all conditions, while anthocyanins (malvidin) and free phenolic acids (caffeic and gallic acids) were more prone to degradation. In conclusion, the integration of CO2-enriched MAP with EO-based coatings represents a promising technique to extend strawberry shelf life, reduce postharvest losses, and preserve both nutritional and commercial quality. PRACTICAL APPLICATIONS: This research supports the development of packaging solutions for strawberries that help them stay fresh longer, reducing spoilage and food waste. These methods could be adopted by fruit growers, packers, or retailers to deliver better-quality fruit with extended shelf life to consumers.