Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life.
- Autores: Marcos de Souza Gomes, Maria das Graças Cardoso, Ana Clara Garcia Guimarães, Adriana Cavaco Guerreiro, Custódia Maria Luís Gago, Eduardo Valério de Barros Vilas Boas, Cristina Barrocas Dias, Ana Cristina Cabaça Manhita, Leonor Faleiro, Maria Graça C. Miguel, Maria Dulce Carlos Antunes
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 3, 2017, págs. 929-938
- Idioma: inglés
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Resumen
The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.; Results: Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.; Conclusion: The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
