Abstract
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.
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Acknowledgements
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (314059-03) and by a research grant from Seoul Women's University (2018).
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Won, M.Y., Min, S.C. Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation. Food Sci Biotechnol 27, 1649–1658 (2018). https://doi.org/10.1007/s10068-018-0327-z
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DOI: https://doi.org/10.1007/s10068-018-0327-z