Enhancing strawberry preservation: a novel edible coating combining chitosan, mango seed starch ( <i>Mangifera indica</i> ), and orange peel essential oil ( <i>Citrus sinensis</i> )

This study evaluates an edible coating of chitosan, mango seed starch, and orange peel essential oil to extend the shelf life of strawberries, which are highly perishable and prone to Botrytis cinerea. The optimized formulation (50:50 chitosan-starch, 1.5% essential oil) reduced weight loss (61.27%), improved firmness (786.90 gf vs. 279.16 gf in control), and retained higher vitamin C levels (39.60% vs. 26.40%) after 15 days of refrigeration. In vitro assays showed complete inhibition of B. cinerea with 1% essential oil, while chitosan (1.5%) achieved 58.4% inhibition. Coated strawberries exhibited lower microbial counts, and sensory evaluations showed no significant differences from the control until day 12, which confirmed its efficacy, extending shelf life from 6 to 13 days. This natural, sustainable strategy effectively reduces postharvest losses in strawberries, offering a promising alternative for preservation.