The effects of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with sodium alginate as edible coating on packaged figs ( Ficus carica L.): A preliminary study

Abstract

The effects of antimicrobial and antioxidant compounds of Diplazium esculentum Retz. and Stenochlaena palustris incorporated with 1.5% of sodium alginate edible coating, combined with modified atmosphere packaging were studied on figs (Ficus Carica L.) and stored at 5 ± 1°C for 25 days. The addition of D. esculentum Retz. extracts were able to maintain ideal gas composition within the packaging, retained fruit firmness, minimized loss of titratable acidity while S. palustris extracts helped to minimize the change of pH, maintain total soluble solids level, prevent a drastic color change of the fruits, and reduce microbial growth as compared to control (p < .05). Overall, the use of D. esculentum Retz. and S. palustris extracts with MAP allowed for the extension of the shelf life of figs for 25 days. The outcome provides an opportunity in developing a low cost, practical, and straightforward technique to the enhance shelf life of exotic fruits to support small‐scale farmers and producers. Novelty impact statement Diplazium esculentum and Stenochlaena palustris extracts were first time incorporated into sodium alginate as edible coating on fig (Ficus carica L.). In combination with modified atmosphere packaging with low‐temperature storage, this strategy is able to extend the shelf‐life of fig fruits up to 25 days. This proposed method is cost‐effective, practical, and straightforward way to enhance the shelf life of exotic fruits to support small‐scale farmers and producers.