Background:Strawberry fruit is very popular due to its excellent organoleptic properties, but due to its high respiration, soft texture, high water content, and high sensitivity to various decay, it is a sensitive and perishable fruit and has a long shelf life. On the other hand, due to the limitations in the use of chemical compounds, one of the important and alternative solutions is to use natural compounds that are compatible with plants, nature and humans in the production and maintenance of products.
Aim: This study was performed to investigate in 2021 the effect of edible coating mucilage and plant essential oil coatings on increasing storage life and maintaining the quality of Parus strawberry fruit during 12 days of storage in the horticultural laboratory of the Faculty of Agriculture and Natural Resources, Persian Gulf University.
Methodology: The effect of essential oils of thyme (Thymus vulgaris), ajowan (Trachyspermum ammi) and mucilage of psylliom (Plantago ovata) and flax (Linum usitatissimum) and their combination with each other, to cover the strawberry fruit in factorial randomized complete design and three replication was used and some fruit characteristics such as percentage of decay, fruit tissue firmness, vitamin C, total soluble solids (TSS), titratable acidity (TA) and pH of fruit juice at 4, 8 and 12 days after Measured from storage.
Conclusions: According to the results, with the passage of storage time, traits such as vitamin C, TA, tissue firmness and anthocyanin decreased and the traits of decay percentage and pH of fruit juice had an increasing trend. The lowest percentage of decay was observed in thyme (0.11%), ajowan (0.22%), flax and ajowan (0.16%) and also flax and thyme (0.5%) treatments. Among the treatments, the combination of psylliom and ajowan (1.82 kg / cm2) had significantly the highest tissue strength compared to other treatments. The highest TA in the treatment of psylliom alone (0.77 mg per 100 g fresh weight of fruit), th