| Introduction: Strawberry is a highly perishable fruit because of high water content and susceptibility to fungal spoilage, resulting in rapid post-harvest losses with texture softening, easily spoilage, and physiological changes. The objective of the present study was to investigate the effect of modified atmosphere packaging (MAP) combined with potato starch coating in improving the shelf-life of fresh strawberries for 7 days at refrigerated conditions. Methods: Fresh strawberries at the red-ripe stage were purchased in a regional market, Kermanshah, Iran. The coated samples with potato starch solution were placed in the stomacher bags, gas flashed through a packaging machine, and sealed with a modified atmosphere containing 10% oxygen, 15% carbon dioxide, and 75% nitrogen. Microbial (total viable count, psychrotrophic bacterial count, and yeast/mold count) and chemical (weight loss and pH) properties of samples were investigated during a storage period of one week. Results: During the seven-day period, strawberries treated with a potato starch + MAP containing 10% oxygen, 15% carbon dioxide, and 75% nitrogen had the best total viable count, psychrotrophic bacterial count, yeast/mold count, weight loss, and pH values, recorded by 3.93 log CFU/g, 2.89 log CFU/g, 2.31 log CFU/g, 2.05%, and 3.91, respectively, at the end of the experiment period (day 7). Conclusion: Our findings suggest that potato starch coating + MAP treatment is practical for maintaining the microbial and chemical characteristics of fresh strawberries and increasing their shelf-life, which is critical regarding saleability and exporting. |
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