Improving postharvest quality of strawberries with starch-based edible coatings: A literature review

Strawberry (Fragaria × ananassa) is a high-value fruit that is highly susceptible to postharvest deterioration due to its high moisture content, rapid respiration rate, soft texture, and vulnerability to microbial spoilage. To address this issue, starch-based edible coatings have emerged as promising biodegradable preservation systems due to their film-forming ability, safety, and compatibility with functional additives. This review aimed to analyze the development of starch-based edible coatings, evaluate the roles of active compounds and reinforcing materials, and identify future research directions. A literature review was conducted by analyzing twenty scientific articles on starch-based coatings for strawberry preservation. The results showed that various starch sources, including cassava, corn, potato, and fruit seed starches, have been effectively used as coating matrices. The addition of active compounds such as propolis, Aloe vera, plant extracts, and essential oils enhanced antioxidant and antimicrobial properties, while reinforcing materials like cellulose nanocrystals and metal oxide nanoparticles improved mechanical strength and barrier properties. Overall, starch-based edible coatings demonstrate strong potential as sustainable preservation technologies. Future research should focus on integrating bioactive compounds and nanomaterials to develop more effective and environmentally friendly coating systems.