A master's thesis at the College of Agriculture at the University of Basra examined 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 thesis, presented by researcher Nagham Farhan Rabie, aimed to prepare and evaluate edible coatings based on natural polymers to enhance the packaging efficiency of soft fruits such as strawberries and improve their quality stability during storage.
The study involved the preparation of edible food coatings from sodium alginate and pectin, then enhancing them with the addition of stearic acid. This 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 fruits.
Department of Media and Government Communication / College of Agriculture
