Articles
Opuntia ficus-indica mucilage-based edible coating: a sustainable potential solution to preserve lemon fruits during cold storage
Article number
1452_9
Pages
73 – 80
Language
English
Abstract
Citrus spp. are widely cultivated in the Mediterranean, appreciated for fresh consumption and juice production, significantly contributing to international exports.
However, postharvest losses due to diseases and metabolic disorders often result in substantial waste.
As concerns over health and environmental sustainability rise, natural coatings are being explored as alternatives to synthetic waxes and preservatives.
This study evaluated the effectiveness of a natural edible coating based on Opuntia ficus-indica (OFI) mucilage to extend lemon shelf-life during transport and cold storage.
Lemons were washed, dried, and treated with a mucilage-based coating via spraying.
They were then stored under controlled conditions (5±0.5°C, 95% relative humidity) for 60 days.
The physicochemical properties, including weight loss, total soluble solids, pH, titratable acidity, color, and microbiological characteristics, were monitored.
The results demonstrated that the mucilage-based coating significantly improved storage quality by preserving color, reducing weight loss, maintaining firmness and moisture, and inhibiting microbial growth.
However, postharvest losses due to diseases and metabolic disorders often result in substantial waste.
As concerns over health and environmental sustainability rise, natural coatings are being explored as alternatives to synthetic waxes and preservatives.
This study evaluated the effectiveness of a natural edible coating based on Opuntia ficus-indica (OFI) mucilage to extend lemon shelf-life during transport and cold storage.
Lemons were washed, dried, and treated with a mucilage-based coating via spraying.
They were then stored under controlled conditions (5±0.5°C, 95% relative humidity) for 60 days.
The physicochemical properties, including weight loss, total soluble solids, pH, titratable acidity, color, and microbiological characteristics, were monitored.
The results demonstrated that the mucilage-based coating significantly improved storage quality by preserving color, reducing weight loss, maintaining firmness and moisture, and inhibiting microbial growth.
Authors
F. Gargano, G. Greco, R. Gaglio, L. Settanni, P. Inglese, G. Liguori
Keywords
Citrus limon shelf-life, natural edible coating, postharvest quality and storage
Groups involved
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