Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples

摘要

The core objective of the current study was to enhance the storage stability of appleswith cinnamon essential oil edible coating. For this purpose, apples were coatedwith coating material containing different concentration of cinnamon essential oil.Coated apples were packed in polypropylene bags and to check the effect of ediblecoating stored at refrigeration at 5°C for 2 months. The coated apples were subjectedto physiochemical analysis (moisture loss percentage, weight loss, color, total solublesolids, ascorbic acid, titratable acidity, and pH), microbial analysis (antifungal activityand antimicrobial activity), and sensory evaluation during storage after interval of10 days for 2 months. During storage, a rapid decrease in all parameters was observedexcept in T_3 (5% cinnamon essential oil). Edible coating contained T_3 showedhighest zone of inhibition against P. expansum and E. coli. Edible coating T_3 preventthe spoilage and maintain the nutritional values of fresh apples.Practical applicationsThe application of Edible coatings is increasing rapidly in the preservation of fruitsand vegetables because of being environment friendly and safety of consumers. Theedible coating with essential oils (Eos) is an effective approach to enhance the shelflife and preserve the nutritional quality of the fruits and vegetables commodities.The antimicrobial potential of Cinnamon Essential Oil make it as advantageous forthe edible coating of fruits without affecting the quality and safety of the apple fruit.