ScholarWorks@중앙대학교

초록

Edible coatings effectively preserve the freshness after harvest, and chitosan is a superior coating material that possesses antioxidant, antimicrobial, and biodegradable properties. Traditionally, chitosan is sourced from crustacean shells; however, edible insects offer a sustainable and eco-friendly chitosan alternative. Therefore, this study aimed to investigate the effect of mealworm (Tenebrio molitor L.) chitosan-based edible coating on strawberries’ postharvest qualities. Strawberries were coated with mealworm or shrimp chitosan with or without glycerol as a plasticizer and stored at 5–6°C for 12 days to evaluate their effectiveness in preserving fruit quality. All chitosan-coated groups presented improved strawberry freshness and quality during cold storage. On day 12, mealworm chitosan coating significantly inhibited microbiological spoilage, reducing the proliferation of mesophilic bacteria significantly (1.57 ± 0.99 [log CFU]·g−1), compared with non-coating (4.72 ± 0.20 [log CFU]·g−1; p < 0.05), and its effectiveness was also observed in yeast and mold populations. In sensory evaluation, mealworm chitosan coating retained higher acceptance values than a non-coating group (p < 0.05). Mealworm chitosan coating also helped preserve some organic acids and postpone changes in color, texture, and certain phenolic compounds (e.g., catechin) regardless of glycerol use. Compared with shrimp chitosan coating, mealworm chitosan coating exhibited similar effectiveness in prolonging the shelf life of strawberries, yielding an elevated free sugar content on day 12. These findings highlight that mealworm chitosan can effectively enhance the quality and shelf life of strawberries during cold storage, offering an alternative to shrimp chitosan. © 2025 Elsevier B.V.

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