Application of edible coatings containing essential oils in 'Pera' orange (Citrus sinensis L. Osbeck)
DOI:
https://doi.org/10.58951/fstoday.2024.003Keywords:
Pectin, Post-harvest quality, Mentha arvensis, Sicilian lemon, Visual quality, Weight lossAbstract
The 'Pera' orange holds significant economic importance in Brazil for juice production, necessitating the exploration of postharvest loss prevention technologies to enhance shelf life and overall quality. This study assessed edible coatings based on pectin containing lemon and Mentha arvensis L. essential oils, aiming to preserve the ‘Pera’ oranges quality. Various coating compositions were tested with pectin concentrations of 0.5% (w/v), 1% (w/v), and 2% (w/v). Sorbitol (20% w/w of the polymer) served as a plasticizer, and the essential oil emulsion (0.4% v/v) was introduced to oranges without pectin (E) as well as at concentrations of 0.5% and 1% of the polymer. The oranges underwent coating application and were stored for 29 days at 20 °C and analyzed every 4 days. Visual assessment utilized photos, and color analysis following the CIELAB system. Fruit weight was measured at intervals, and the percentage weight loss was calculated relative to the initial weight. Results indicated that samples with 0.5g pectin/100g (16.64) and the control group (15.52) exhibited greater color variation and more pronounced visual changes, while those treated with 1 g pectin/100g pectin (5.75) demonstrated minimal alterations in both analyses. Weight losses were higher in the E treatments (11.99%), with the lowest observed in the 0.5 g pectin/100g group (9.26%). These findings highlight the potential of polysaccharide-based coatings in preserving postharvest quality, although variations in fruit ripening suggest the need for future studies with larger experimental groups.
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