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Evaluate the effectiveness of an exopolysaccharide gel coating with lactic acid bacteria in preserving strawberry postharvest quality.

April 22, 2026GelsOpen Access

Efficacy of EPS Gel Coating and Lactic Acid Bacteria in Preserving Strawberry Postharvest Quality

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A study tests lactic acid bacteria coating to enhance strawberry quality, suggesting improved postharvest management.

Evaluate the effectiveness of an exopolysaccharide gel coating with lactic acid bacteria in preserving strawberry postharvest quality.
Applied an exopolysaccharide coating with L. plantarum A6 to strawberries.
Stored strawberries at 4 °C and 30 °C for eight days.
Analyzed physicochemical and microbiological properties along with sensory evaluation.
Strawberries coated at 4 °C had minimal weight loss (2.43 ± 0.2%).
Fruits remained firm with only a 2.04% reduction in coating group (CF) compared to 30.93% in uncoated fruits.
CF stored at 4 °C showed reduced microbial counts and a shelf life increase to 15 days.

Anacona et al. (2026) studied this question.

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