The combination of two hurdles including sodium alginate (SA) as an edible coating and nano-ZnO (1.5% SA + 0.25 g/L nano-ZnO, 1.5% SA + 0.75 g/L nano-ZnO and 1.5% SA + 1.25 g/L nano-ZnO) on the storage life of fresh strawberries was considered during 0, 4, 8, 12, 16 and 20 days (1 °C, 95% RH). The lowest growth of microorganisms, weight loss, softening and ascorbic acid content, phenol, and anthocyanins degradation, was measured in strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO. Moreover, the strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity, and received the highest-ranked sensory attributes. Incorporating nano-ZnO into the sodium alginate coating formulation as a new hurdle increased its antimicrobial properties and extended the storage life of fresh fruits by up to 20 days.
