Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe).

Abstract

The effects of a pectin edible coating (EC) made from orange peels (Citrus sinensis) (1.5%, w/v) and added with lemon essential oil (1%, v/v) were investigated to prolong the shelf life of Red Globe grape variety (Vitis vinifera L.). Coated and uncoated grapes were evaluated for their physicochemical (weight loss, water activity, total soluble solids, pH, titratable acidity, color, and proximate composition), microbiological, and sensory properties during 35 d of storage at 4°C. Pectin extraction yield from orange peel was 21.83 ± 2.38%. The results showed that EC reduced 1.5% the weight loss, and kept pH lower at the end, in addition to providing an intense red color (p < 0.01) without affecting their proximate composition. Despite EC was not a contamination source of mesophilic aerobes or coliforms during its application, it induced yeast and mould growth at the end of the storage (p < 0.05). Moreover, consumers preferred grapes with EC at the beginning (p < 0.01), and the acceptance was maintained during storage (p < 0.01). The assessed EC had beneficial effects mainly on weight loss and colour of Red Globe grapes without affecting their sensory characteristics, preserving them for 35 d at 4°C. Therefore, pectin EC with lemon essential oil has potential to reduce post-harvest losses of Red Globe grapes; thus, it should be more widely studied.