Chitosan-Based Edible Coating Containing Ascorbic Acid/Curcumin for Improving Postharvest Quality and Storability of Strawberry Fruits

Edible coatings are an effective strategy for extending the postharvest shelf life of fruits and vegetables. In this study, we developed a chitosan (CS)-based composite coating (CS-AA-Cur) loaded with ascorbic acid (AA) and curcumin (Cur) to synergistically enhance the cold preservation of strawberries (4°C). The coating’s efficacy relied on a dual mechanism: a CS-based physical barrier minimized water loss and oxygen penetration, while synergistic antioxidants (AA and Cur) scavenged ROS, suppressing lipid peroxidation and significantly reducing MDA content. Results demonstrated that the CS-AA-Cur coating significantly improved the postharvest quality of strawberries compared to CS alone. It effectively maintained the physicochemical properties by significantly reducing (p < 0.05) weight loss, decay rate, and the accumulation of oxidative stress markers (MDA and H 2 O 2 ). Additionally, the coating delayed fruit softening by modulating the activity of cell wall-degrading enzymes. Notably, the coating containing 20 mg Cur (CS-AA-Cur 20) exhibited the most potent preservation effect on strawberries, extending their shelf life to 15 days. These findings confirm that by integrating a physical barrier with antioxidant synergistic mechanism, the CS-AA-Cur coating holds immense potential for the preservation of perishable produce.