Coating Satsuma mandarin using grapefruit seed extract–incorporated carnauba wax for its preservation

摘要

Grapefruit seed extract (GSE)–incorporated carnauba wax (CW) coating was developed to preserve Satsuma mandarins (Citrus unshiu Marc.). GSE (1.00%, w/w)–incorporated CW (GSE–CW) coating emulsions and GSE (0.50%)–oregano oil (OO, 0.50%)–incorporated CW (GSE–OO–CW) coating emulsions reduced Penicillium italicum disease incidence (%) on mandarin surfaces by 23.6 ± 3.6 and 25.0 ± 5.0%, respectively, relative to that on uncoated mandarin samples (100%). GSE (1.00%)–CW coating emulsions exhibited a higher colloidal stability than GSE (0.50%)–OO (0.50%)–CW coating emulsions. During storage at 25 °C, GSE (1.00%)–CW coating was superior to CW coating in reducing P. italicum disease incidence. CW coating significantly reduced weight loss, respiration rate, and firmness loss during storage at 4 and 25 °C (P < 0.05). The ascorbic acid concentration and peel color were not affected by GSE–CW coating (P > 0.05). These results suggest that GSE–CW coating can extend the post-harvest shelf life of mandarins by inhibiting the growth of P. italicum.