*5.4.3 Hydrophilic starch films*

*Strawberry - Pre- and Post-Harvest Management Techniques for Higher Fruit Quality*

Cactus mucilage is one of the edible coating which is used for increasing shelf life of strawberries [85]. Mucilages are generally hetero-polysaccharides obtained from plant stems [86]. They may find applications in cosmetics, food, pharmaceutical and other industries. The complex polysaccharide is a part of dietary fiber and has the capacity to absorb more amounts of water by dissolving and dispersing itself and forming gelatinous or viscous colloids [87]. Cactus mucilage as a coating is its low cost.

Modified-atmosphere packaging (MAP) of fruit and vegetables is becoming a popular method of extending shelf life [88]. Strawberries fumigated with acetic acid at 5.4 mg/L followed by modified atmosphere packing were found to be free of decay compared to 89% rotted for the control fruit stored for 14 days at 5°C [89].

The use of a carbon dioxide enriched atmosphere is an extensively used postharvest practice to manage and control fungal decay in freshly harvested fruits and vegetable products. Numerous studies have revealed that controlled atmosphere storage of different cultivated strawberry varieties may enhance their shelf life by slowing down both fungal decay and senescence. These effects are linked with the reduction of respiration and ethylene production rates [51, 90, 91]. Exposure of fruits to high levels of CO2 during cold storage showed enhancement of firmness [92, 93] and resistant to decay [51]. However, combinations of high CO2 and low O2 atmospheres improve most strawberry quality traits, increase in generation of off-flavor compounds like ethanol and ethyl acetate, producing an adverse sensory effect [94]. The atmosphere of high CO2 and high O2 do not ease these off-flavor problems and show to persuade a synergistic effect that even increases the assembly of fermentative metabolites [94, 95]. Allan and Hadwiger [96] studied that 10% CO2/11% O2 combination had efficiently prolonged the shelf life of wild strawberries by maintaining the quality parameters within acceptable values, through inhibiting the development

of *Botrytis cinerea*, without significantly modifying consumer acceptance.

In order to avoid deterioration during storage, strawberries need to be well packed immediately after harvest. Cold-chain system is regularly used to conserve

Precooled strawberries are stored at a low temperature in a cold store, or transported for marketing in a refrigerated van. This system enables the fruits to remain fresh until they reach the consumers. In a well-organized cold-chain system, cold air should be well dispersed within the boxes used for packaging. Furthermore, boxes should not lose their shape even if they become moist. Each box should hold the correct amount of fruit, and be of an appropriate size to reduce the cost of distribution.

Packaging of fruits with polymeric films is often used to prevent moisture loss, to protect against mechanical damage, and to achieve a better appearance [97].

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**5.3 Storage**

*5.3.1 Modified-atmosphere packaging (MAP)*

*5.3.2 Controlled atmosphere storage*

**5.4 Packaging and transport**

*5.4.1 Cold-chain system*

*5.4.2 Packaging films*

the quality and flavor for a prolonged period.

They offer good barrier to oxygen and carbon dioxide transmission but a poor barrier to water vapor under certain conditions of relative humidity (RH) and temperature [97, 100]. These characteristics are favorable for preservation of quality of fruits and vegetables, since they lead to a decline in respiration rate by restricting the exposure to ambient O2 and increasing internal CO2, thus delaying ripening. The poor water vapor barrier allows mobility of water across the film, thus preventing water condensation that can be a possible source of microbial decay in soft fruits and vegetables [101].
