Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe)

Breceda-Hernandez T. G., . and Martínez-Ruiz N. R., . and Serna-Guerra L., . and Hernández-Carrillo J. G., . Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe). pp. 585-596. ISSN 2231-7546

The effects of a pectin edible coating (EC) made from orange peels (Citrus sinensis) (1.5 w/v) and added with lemon essential oil (1 v/v) were investigated to prolong the shelf life of Red Globe grape variety (Vitis vinifera L.). Coated and uncoated grapes were evaluated for their physicochemical (weight loss water activity total soluble solids pH titratable acidity color and proximate composition) microbiological and sensory properties during 35 d of storage at 4C. Pectin extraction yield from orange peel was 21.83 2.38. The results showed that EC reduced 1.5 the weight loss and kept pH lower at the end in addition to providing an intense red color (p 0.01) without affecting their proximate composition. Despite EC was not a contamination source of mesophilic aerobes or coliforms during its application it induced yeast and mould growth at the end of the storage (p 0.05). Moreover consumers preferred grapes with EC at the beginning (p 0.01) and the acceptance was maintained during storage (p 0.01). The assessed EC had beneficial effects mainly on weight loss and colour of Red Globe grapes without affecting their sensory characteristics preserving them for 35 d at 4C. Therefore pectin EC with lemon essential oil has potential to reduce post-harvest losses of Red Globe grapes; thus it should be more widely studied.

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Abstract

The effects of a pectin edible coating (EC) made from orange peels (Citrus sinensis) (1.5 w/v) and added with lemon essential oil (1 v/v) were investigated to prolong the shelf life of Red Globe grape variety (Vitis vinifera L.). Coated and uncoated grapes were evaluated for their physicochemical (weight loss water activity total soluble solids pH titratable acidity color and proximate composition) microbiological and sensory properties during 35 d of storage at 4C. Pectin extraction yield from orange peel was 21.83 2.38. The results showed that EC reduced 1.5 the weight loss and kept pH lower at the end in addition to providing an intense red color (p 0.01) without affecting their proximate composition. Despite EC was not a contamination source of mesophilic aerobes or coliforms during its application it induced yeast and mould growth at the end of the storage (p 0.05). Moreover consumers preferred grapes with EC at the beginning (p 0.01) and the acceptance was maintained during storage (p 0.01). The assessed EC had beneficial effects mainly on weight loss and colour of Red Globe grapes without affecting their sensory characteristics preserving them for 35 d at 4C. Therefore pectin EC with lemon essential oil has potential to reduce post-harvest losses of Red Globe grapes; thus it should be more widely studied.

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Item Type:	Article
AGROVOC Term:	Grapes
AGROVOC Term:	Vitis vinifera
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Edible coatings
AGROVOC Term:	Lemons
AGROVOC Term:	Oranges (not otherwise specified)
AGROVOC Term:	Peel
AGROVOC Term:	Physicochemical properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9158

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