Open AccessEffect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat ( Fortunella sp.) fruit
Author(s) -
Hosseini Seyed F.,
Amraie Milad,
Salehi Mohammad,
Mohseni Maedeh,
Aloui Hajer
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.835
Subject(s) - postharvest , carvacrol , thymol , essential oil , food science , titratable acid , vitamin c , artemisia , chitosan , horticulture , chemistry , botany , biology , biochemistry
The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils ( EO s) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory ( Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon ( Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐ cis ‐Ocimene (4.62%), and β‐ trans ‐Ocimene (3.44%) were the main ones. The CH ‐ EO s coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH ‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EO s as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.