Alginate coating with orange essential oil on extend shelf life of fresh cut Pomelo (Citrus grandis L. Osbeck cv. Khao Yai)
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Abstract
The result indicated that the use of coatings can reduce the weight loss and respiration rate. The appearance of a non-treated coating in fresh cut pomelo had distinctly separated pulp as compared to a treated coating in fresh cut pomelo, according to color change of pulp was measured by L*, a*, b*, and Hue value. Regarding, the study of chemical change as total soluble solid (TSS), total titratable acidity (TA) and ascorbic acid raised that the chemical change was depended on storage time, which the coating had not affected on chemical change. It was found that the fresh cut pomelo in a treated coating with 1% alginate combined with 0.5% orange essential oil inhibited as the increasing in total plate count, yeast and mold during storage. The total plate count, yeast and mold were reduced because the orange essential oil expressed to control the microbial growth. Hence, the use of alginate coating with 0.5% orange essential oil can preserve the quality and extend the shelf life.
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