Preservation effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine peel oil on chemical and microbiological properties of strawberry during refrigeration storage

Abstract

Strawberry is one of the most popular, nutritious, and valuable fruits. However, it has a short shelf life. Preservation by sodium alginate-based edible coating enriched with tangerine peel oil could maintain the physical quality of strawberries during refrigeration storage. However, its effect on chemical and microbiological properties has yet to be reported. This research evaluated the effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine (Citrus nobilis var. Microcarpa) peel oil at various concentrations (0%, 0.3%, 0.5%, and 0.7%) on strawberries’ chemical and microbiological properties during six days of storage in a refrigerator. The non-coated sample was also prepared as a control. The results showed that the treatments affected the quality of strawberries, including pH, vitamin C, total titratable acidity, and total plate count, except moisture content. The incorporation of 0.5 and 0.7% Siam Pontianak tangerine peel oil into an edible coating based on sodium alginate is a better approach to preserving strawberry quality than other methods. This finding suggests that the Siam Pontianak tangerine peel essential oil can be used as a natural preservative agent to extend the shelf life of strawberries.