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

Post-harvest economic losses in the strawberry industry are predominantly driven by disease caused by food-contaminating fungi and the loss of physicochemical quality. The gel-like matrix of the edible coating (EC) serves as a carrier for delivering lactic acid bacteria (LAB). This structured network, characterized by its excellent adhesion and film-forming stability, maintains fruit integrity and delivers antifungal properties to control pathogens. This study tested an exopolysaccharide coating with L. plantarum A6 to assess its impact on strawberry shelf life and quality stored at 4 °C and 30 °C for eight days. Through the analysis of physicochemical properties, it was possible to observe that weight loss increased during storage time in all treatments except for strawberries coated (CF) at 4 °C, with 2.43 ± 0.2%. Regarding firmness, after 8 days of storage the greatest difference occurred in the fruit uncoated (UF) exposed to 30 °C decreased 30.93%, whereas the CF group showed a reduction of 2.04%, showing a significant difference between these treatments (p < 0.05). However, the CF at 4 °C had a value of 3.98 ± 0.3 N after eight days of storage, which is close to that of fresh fruit, indicating the effectiveness of the coating. In terms of microbiological results, the mesophilic and mold counts were lower in the treatment at 4 °C with coating (3.6 log CFU/g and 4.48 log CFU/g) than in the treatment stored at 30 °C (5.78 log CFU/g and 6.04 log CFU/g). The shelf-life estimate determined that CF stored at 4 °C could be preserved for 15 days and those stored at 30 °C for 6 days. Finally, sensory evaluation determined that CF stored at 4 °C were well-accepted in terms of attributes such as taste, sweetness, firmness, and flavor. These findings underscore the effectiveness of coating, not only in improving the storage quality of strawberries, but also in ensuring their sensory acceptance.