Effect of coatings containing 1-methylcyclopropane or mandarin peel extract on the freshness and metabolic profiles of cold stored strawberry

The application of coatings is a strategy for maintaining the freshness of highly perishable fruits. This research aimed to evaluate the quality indices of strawberries (Amaou) coated with new coatings based on the sodium carboxymethyl cellulose (CMC) and cellulose nanofibres (CNF) with incorporated mandarin peel extract (ME) or 1-methylcyclopropene (1-MCP) during storage at 20 days at 5 °C and 85% relative humidity (RH). Dissolving the coating solution containing ME in 1-MCP maintained its colour for up to 50 days. Coatings enhanced with ME and/or 1-MCP maintained fresh strawberries more effectively than the control, reducing weight loss and maintaining firmness, total soluble solids (TSS), citric acid, colour, and total phenolic content. The CCM2–2 coating solution showed superior effects on the weight loss and relative percentages of strawberry metabolites compared to the other coatings, as confirmed by the different components.