{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:14:35Z","timestamp":1788498875212,"version":"build-2803163510"},"reference-count":81,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Strawberries are highly perishable fruits characterized by rapid postharvest deterioration, leading to significant quality losses and reduced marketability. In this study, a bilayer edible coating based on carboxymethylcellulose and sodium alginate was evaluated for its ability to preserve strawberry quality during cold storage.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>METHODS<\/jats:title>\n                    <jats:p>An integrated analytical approach combining physicochemical, colorimetric, biochemical, and enzymatic determinations with multivariate statistical analyses was adopted to investigate the physiological responses associated with fruit senescence.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Compared to control fruit, coated strawberries exhibited reduced weight loss and higher firmness retention indicating a delay in ripening processes. The coating also increased the accumulation of bioactive compounds, leading to increased antioxidant activity. From a physiological perspective, coated fruit showed enhanced antioxidant enzyme activities and reduced oxidative damage, as confirmed by lower polyphenol oxidase, lipoxygenase, and malondialdehyde levels, suggesting improved membrane integrity and delayed senescence. ANOVA\u2013simultaneous component analysis identified storage time as the major source of multivariate variation (61.99%), while treatment and the treatment \u00d7 storage time interaction exerted significant, although less pronounced, effects on the physiological evolution of the fruit. Hierarchical clustering of the correlation matrix further highlighted coordinated relationships among antioxidant enzymes, oxidative damage markers, bioactive compounds, and quality\u2010related traits, providing an integrated view of the mechanisms underlying strawberry postharvest deterioration. Overall, the carboxymethylcellulose\u2013alginate edible coating effectively delayed senescence by modulating oxidative metabolism and preserving fruit quality during refrigerated storage. The combined application of conventional analytical measurements and multivariate statistical approaches provides a comprehensive framework for understanding the physiological mechanisms underlying edible coating performance. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71048","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:23:04Z","timestamp":1788495784000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Modulation of oxidative metabolism and quality preservation of strawberries by a\n                    <scp>CMC<\/scp>\n                    \u2013alginate bilayer edible coating during cold storage"],"prefix":"10.1002","author":[{"given":"Ilenia","family":"Pellicano","sequence":"first","affiliation":[{"name":"Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Riccardo","family":"Riggi","sequence":"additional","affiliation":[{"name":"Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elvira","family":"Ferrara","sequence":"additional","affiliation":[{"name":"CREA\u2010Research Centre for Olive Fruit and Citrus Crops (CREA\u2010OFA)  Caserta Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Danilo","family":"Cice","sequence":"additional","affiliation":[{"name":"CREA\u2010Research Centre for Olive Fruit and Citrus Crops (CREA\u2010OFA)  Caserta Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2334-6437","authenticated-orcid":false,"given":"Margherita","family":"Modesti","sequence":"additional","affiliation":[{"name":"Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5284-0333","authenticated-orcid":false,"given":"Milena","family":"Petriccione","sequence":"additional","affiliation":[{"name":"CREA\u2010Research Centre for Olive Fruit and Citrus Crops (CREA\u2010OFA)  Caserta Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5856-7024","authenticated-orcid":false,"given":"Andrea","family":"Bellincontro","sequence":"additional","affiliation":[{"name":"Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF) University of Tuscia  Viterbo Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"La fragola","author":"Angelini R","year":"2010"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9039"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0088446"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b01115"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-313x.2002.01396.x"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2024.1360050"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/jxb\/erq343"},{"key":"e_1_2_9_9_1","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1002\/(SICI)1097-0010(199708)74:4<421::AID-JSFA817>3.0.CO;2-6","article-title":"Strawberry aroma: analysis and biosynthesis","volume":"74","author":"Zabetakis IO","year":"1997","journal-title":"J Food Sci Agric"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods15061072"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.21273\/JASHS.130.1.124"},{"key":"e_1_2_9_12_1","volume-title":"Polymers for Agri\u2010Food Applications","author":"Modesti M","year":"2019"},{"key":"e_1_2_9_13_1","unstructured":"Fraire\u2010Cordero M. de L. and Y\u00e1\u00f1ez\u2010Morales M. de J. and Nieto\u2010\u00c1ngel D. and V\u00e1zquez\u2010G\u00e1lvez G. 20053147941 Spanish; Castilian Journal article Mexico 0185\u20133309 21 (3) Obreg\u00f3n Rev Mex Fitopatol (285\u2013291) Sociedad Mexicana de Fitopatolog\u00eda Pathogenic fungi of strawberry (Fragaria \u00d7 ananassa Duch.) fruit during postharvest. 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