The Department of Food Sciences at the College of Agriculture at the University of Basra organized a seminar on the preparation and evaluation of food coatings composed of sodium alginate, pectin, and stearic acid, and their effectiveness in extending the shelf life of strawberries. The seminar, delivered by graduate student Nagham Farhan Rabie and supervised by Professor Rawda Mahmoud Ali and Assistant Professor Dr. Batool Mahmoud Mohammed, aimed to prepare and evaluate edible coatings based on natural polymers, namely sodium alginate and pectin, with the goal of enhancing the packaging efficiency of soft fruits such as strawberries and improving their quality stability during storage. The workshop included the preparation of edible food coatings from sodium alginate and pectin, then enhancing them with the addition of stearic acid. The results showed significant differences between the different formulations of sodium alginate and pectin coatings in terms of thickness, solubility, tensile strength, elongation, water vapor permeability, and light transmittance. Improving the coatings with stearic acid enhanced mechanical properties and reduced permeability. FTIR, TGA, and DSC diagnostic tests of the selected coatings revealed structural interactions and good thermal stability. After application to strawberries, the coatings, particularly those combined with acid, reduced weight loss, maintained pH and total dissolved solids, and reduced enzyme and microbial activity. The results confirmed the effectiveness of these coatings in preserving soft fruit.
Department of Media and Government Communication / College of Agriculture
