Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

The work aimed to evaluate the effects of applying chitosan edible coating with the addition of different concentrations of clove essential oil in minimally processed strawberries. The strawberries were selected and sanitized, had their leaves removed, and were submerged in the coatings. Three treatments were obtained: T1 - control (uncoated strawberries); T2 - 2% chitosan + 1% clove essential oil; T3 - 2% chitosan + 1.5% clove essential oil. After receiving the coatings, the strawberries were placed in PET containers and stored at 5 +/- 1 degrees C for 12 days. Physical, chemical and microbiological analysis were performed. T2 and T3 samples were more efficient in reducing mass loss (13.78% and 13.51%) when compared the control sample (24.19%). They were also effective in maintaining texture and color for longer. The treatment T3 was more effective to increasing the shelf life and slowing growth, especially of molds and yeasts. The use of different concentrations of clove oil prolonged the quality of strawberries during refrigerated storage.