Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage

Abstract

The effect of reuterin in pectin-based edible coatings with lemon essential oil (LEO) on the quality of cold-stored strawberries was investigated. Pectin was extracted from orange peels and pectin-based solutions (3 %, w/v) were prepared (T1). T2 formulation was added with LEO (2 %, v/v), while T3 incorporated LEO and reuterin (10 mM). Strawberries were inoculated with Penicillium sp. conidia (3.36 × 107 CFU/mL) and coated with the formulated solutions. Physicochemical and microbiological parameters were assessed during 31 days of storage. Physicochemical properties were not significantly influenced by coatings. Coated samples showed a more intense, redder color than control samples. T2 coatings kept up to 3.5 % more moisture than control samples. Reuterin in T3 decreased viable Penicillium spp. conidia more than two logarithmic cycles in comparison to the other treatments. Edible coatings elaborated with pectin and added with LEO and reuterin show great potential to be employed in strawberries preservation, because these coatings are able to avoid fungal spoilage without quality reduction.