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The objective of this study was to enhance the shelf life of strawberries using natural antimicrobial components applied to edible biofilms. To achieve this, a thin edible film composed of chitosan infused with essential oils from basil and clove was applied to the strawberries. Results showed that the coated strawberries exhibited a significant reduction in the number of infections compared to the uncoated strawberries, which began to deteriorate upon storage initiation.
The incorporation of essential oils into the chitosan matrix improved the water barrier properties of the coatings, resulting in reduced respiration rates, preserved fruit color, and extended shelf life of the products. Notably, the basil and clove coatings demonstrated excellent mechanical and antimicrobial properties, effectively preventing the growth of mold on the strawberries and prolonging their preservation period.
