Alaa Habeb*¹, Hanan Qarbi¹ and Bassam Aloqla²    

¹Department of Food Sciences, Faculty of Agricultural Engineering, University of Aleppo, Aleppo, Syria.

² General commission for Biotechnology, Damascus University, Damascus, Syria.

(*Corresponding author: Alaa Habeb, E-Mail: alaasdohhabeb@gmail.com).

Received: 15/ 05/ 2025                 Accepted: 21/ 07/ 2025

Abstract: 

This study conducted at the laboratories of the General Authority for Biotechnology in 2024. The aim was to study the effect of post-harvest treatment with gelatin and arabic gum on extending the shelf life and the quality of strawberries during storage. It also aimed to evaluate the ability of these natural substances to reduce weight loss and vitamin C content, and to control microbial contamination of strawberries stored under refrigeration conditions (2±1°C) and room temperature for up to three weeks. The study involved preparing solutions of gelatin and arabic gum at different concentrations (5-10-15%), immersing strawberries in these solutions, and then drying them. The results were compared with a control group treated with distilled water. Weight loss was assessed at weekly intervals, and vitamin C content was estimated using the titration method. Changes in total bacterial, yeast, and fungal counts were also evaluated. The results showed that treatment with gelatin and arabic gum generally reduced weight loss compared to untreated fruit, with this effect being particularly noticeable at higher concentrations (10% and 15%) of both substances. The treatment also contributed to preserving the strawberry’s vitamin C content during storage, with gelatin having a slight advantage in this regard. Gelatin and arabic gum coatings were shown to reduce the total counts of bacteria, yeasts, and fungi on the fruit surface, indicating a protective effect against microbial spoilage and the potential use of gelatin and arabic gum as edible coatings as an effective strategy to extend the shelf life of strawberries and preserve their microbial quality and nutritional value.

Keywords: strawberries, gelatin, gum arabic, weight loss, vitamin C, microbial population, edible coatings.

Full paper in Arabic: pdf