Abstract
Extending the shelf life of fresh fruits is essential to reduce food loss and waste and to maintain their safety and quality. This study evaluated the antimicrobial activity of highly purified phytocannabinoids from Cannabis sativa L., cannabidiol (CBD) and cannabigerol (CBG), against key foodborne pathogens and spoilage molds, and assessed a CBD-based edible coating applied to strawberries under refrigerated storage. In vitro, CBD and CBG showed marked inhibitory activity against Gram-positive bacteria, with minimum inhibitory concentrations (MICs) of 2–4 µg/mL, whereas Gram-negative strains required substantially higher concentrations (200-300 µg/mL). Antifungal assays revealed selective inhibition of Fusarium oxysporum, with CBD achieving the highest growth reduction from 100 µg/mL. Based on these results, a CBD-based coating was applied to inoculated and non-inoculated strawberries stored at 5 °C for 7 days. Coated fruits showed lower surface decay, reduced weight loss, and higher firmness than uncoated samples, although no significant differences were detected in microbial counts. Overall, the CBD-based coating improved physical quality and attenuated deterioration in strawberries, supporting its potential as a plant-derived strategy to enhance shelf life of fresh berries.
