Ginger essential oil incorporated into chitosan edible coating for shelf-life extension and quality retention of fresh-cut sweet potatoes (Ipomoea batatas (L.) Lam.)

The effects of different concentrations (0.1, 0.3 and 0.5%, w/v) of ginger essential oil (ginger EO) incorporated into a chitosan-based edible coating on the total soluble solids, titratable acid, the microbiological and the sensory quality of fresh-cut sweet potatoes during 6 days of storage (4±1°C) were evaluated.
The results show that yeast and mold count and total plate count of coated samples containing ginger EO were significantly (P<0.05) lower than other samples.
The incorporation of 0.3 and 0.5% (w/v) ginger EO significantly (P<0.05) inhibited the decrease of titratable acidity and total soluble solids.
However, the incorporation of 0.5% (w/v) ginger EO in coating significantly (P<0.05) decreased the sensory quality (taste, texture, color, odor and overall acceptability) of fresh-cut sweet potatoes.
Therefore, the results indicate that an edible chitosan coating incorporated with 0.3% (w/v) ginger EO has a better potential to extend the shelf-life and maintain the quality of fresh-cut sweet potatoes.

IV International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

J. Zhang, Y. Wang, L. Li, Y. Jiang, Z. Ban

sweet potato, fresh-cut, ginger essential oil, coating, quality

https://doi.org/10.17660/ActaHortic.2021.1319.24