Development of antifungal edible coating for strawberry using fruit waste

摘要

The study was designed to prepare an edible antifungal coating of orange peel essentialoil and carnauba wax against Penicillium expansum in strawberry. Orange peelessential oil was extracted using water distillation and was used to develop coatingwith carnauba wax. Prepared coating was applied to strawberries using differentconcentrations of orange peel oil (T_0, T_1, T_2, T_3, T_4, and T_5 for 0, 1, 2, 3, 4, and 5%). Thephysicochemical, microbial, and sensory analyses were performed during storage.The weight of the strawberries decreased during storage. The firmness and microbialload were increased during storage. An increasing trend was observed for TSS,weight loss, and anthocyanin content. Minimum inhibitory concentration of orangepeel oil was 0.35 μL/mL with 96% maximum growth inhibition against P. expansum.The coating materials did not exert negative effect on sensory characteristics. Thesensory and keeping qualities were better as compare to the control. Comparatively,better results were observed for coated strawberries with T_3 (3%) as best treatment.