The strawberries are among the most loved fruits of spring. But there is a problem: they fade quickly. In particular, the “favette” variety, an all -Italian excellence cultivated in Lazio, is appreciated for its nutritional properties but is also very delicate. For this reason it is difficult to preserve it and distribute it without compromising its quality.
To give a possible turn to this inconvenience is a New antimicrobial packaging developed by Eneain collaboration with the University of Tuscia and the ILIP company. The new packaging system, based on essential oils and natural substancesallows you to stretch the strawberry shelf-life up to 12 dayskeeping them fresh and appetizing much longer.
The heart of innovation lies in the use of natural antimicrobial compounds: chitosan, nisina, gallium and essential oils such as carvacrol. These elements have been integrated into a thin absorbent layer (pad) positioned inside the classic trays. The result? An active packaging that fights the proliferation of bacteria and mushrooms, preserving strawberries more effectively than traditional containers.
The microbiological analyzes conducted in the ENEA laboratories have shown that the samples of strawberries packaged with these innovative materials have a clearly lower microbial charge than the untreated control samples. After 10 days in the fridge, the strawberries kept with the combined chitosano-nisina-carvacrol treatment still showed bright color, soda consistency and absence of mold.
In the image you find below you can see a laboratory counter with 18 trays of 250 g of fresh strawberries, arranged in 6 rows of three to represent the different antimicrobial packaging developed by Enea, compared with the unrelated standard version. The traditional plastic trays contain a thin absorbent layer (pad) enriched with natural substances such as chitosan, nisina and essential oils in different concentrations, designed to combat bacteria and mushrooms and prolong conservation. The image shows the state of the strawberries after three days in the fridge: in particular, the three central trays on the right – treated with chitosan, Nisina and Carvaco – have already highlighted, according to microbiological analyzes, a positive effect in reducing the bacterial load, even if obvious differences are not yet noticed.
More qualities, less waste
This packaging is not only a useful solution to prolong freshness, but also an ally of sustainability. Being biodegradable and compostable, it helps to reduce the environmental impact of food packaging. In addition, it allows you to decrease waste along the agri -food supply chain, promoting a wider and more safe distribution even than the most delicate products.
Annamaria Bevivino, manager Enea, said:
The project represents a significant step towards the creation of sustainable and safe packaging, contributing to the enhancement of Italian agricultural products. Ensuring fresh and nourishing strawberries longer means improving quality for consumers, but also supporting producers and the environment.
The results of this experiment have been published in international scientific journals such as Frontiers in microbiology And MDPIand presented during important conferences such as Epost 2024 in Belgium. In Italy, the project received a special mention during the “Seeds of Innovation” event in Viterbo.
