The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

摘要: Abstract The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. minimum inhibitory concentrations (MIC) against main postharvest pathogens were determined for Eug Cit giving values 0.10 0.15 (w/v), respectively. Twelve formulations used: sodium alginate (AL) tested at 1 2% (w/v) incorporation MIC double or their combination MIC. berries dipped in those solutions 2 min, then stored 0.5 °C. Control consisted uncoated fruit. On days 0, 14 28, samples taken to perform physicochemical biochemical analysis [color CIE ( L *, h °), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth taste panels]. Results showed that 1% AL best maintain most quality attributes commodity through storage into improved cases, + 0.20% 0.15% 0.10% being better preserved sensory nutritional reduced spoilage. Thus, these may be useful improving life arbutus