Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation

• Published in: Food science and biotechnology Vol. 27; no. 6; pp. 1649 - 1658
• Main Authors: Won, Mee Yeon, Min, Sea Cheol
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Ascorbic acid; carnauba wax; cell respiration; Chemistry; Chemistry and Materials Science; Citrus aurantium var. chrysocarpa; Coating; Coatings; color; disease incidence; Emulsions; Firmness; Food Science; Grapefruit; grapefruits; Incidence; Mandarins; Nutrition; oils; Oregano; Penicillium italicum; Preservation; satsumas; seed extracts; Shelf life; storage temperature; Waxes; Weight loss; Weight reduction; 식품과학; Mandarin; Edible coating; Carnauba wax; Grapefruit seed extract; Penicillium italicum
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-018-0327-z

Grapefruit seed extract (GSE)–incorporated carnauba wax (CW) coating was developed to preserve Satsuma mandarins ( Citrus unshiu Marc.). GSE (1.00%, w/w)–incorporated CW (GSE–CW) coating emulsions and GSE (0.50%)–oregano oil (OO, 0.50%)–incorporated CW (GSE–OO–CW) coating emulsions reduced Penicillium italicum disease incidence (%) on mandarin surfaces by 23.6 ± 3.6 and 25.0 ± 5.0%, respectively, relative to that on uncoated mandarin samples (100%). GSE (1.00%)–CW coating emulsions exhibited a higher colloidal stability than GSE (0.50%)–OO (0.50%)–CW coating emulsions. During storage at 25 °C, GSE (1.00%)–CW coating was superior to CW coating in reducing P. italicum disease incidence. CW coating significantly reduced weight loss, respiration rate, and firmness loss during storage at 4 and 25 °C ( P  < 0.05). The ascorbic acid concentration and peel color were not affected by GSE–CW coating ( P  > 0.05). These results suggest that GSE–CW coating can extend the post-harvest shelf life of mandarins by inhibiting the growth of P. italicum .