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58 2019

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2019

Chiabrando, V. – Giacalone, G.
Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit
Journal of Food and Nutrition Research, 58, 2019, č. 2, s. 177-186

Valentina Chiabrando, Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy. E-mail: valentina.chiabrando@unito.it, tel.: +39 0116708716

Received 31 July 2018; 1st revised 29 October 2018; 2nd revised 20 December 2018; accepted 20 December 2018; published online 8 April 2019

Súhrn: The effects of lemon (Citrus lemon L.), orange (Citrus sinensis L.) and grapefruit (Citrus paradisi L.) essential oils incorporated in sodium alginate edible coating on the shelf-life of fresh-cut Jintao kiwifruits was investigated for the first time. Samples were packed in polylactic acid trays and were stored at 0 °C for 7 days. Changes in headspace gas composition, colour, firmness, total phenolic content, vitamin C, visual quality and microbial growth were evaluated. Results showed a significant reduction in the rates of O2 consumption and CO2 production in samples treated with essential oils, in particular lemon and orange essential oils. Moreover, these treatments with coating and essentials oil helped to maintain firmness and vitamin C content during storage of kiwifruits. On the contrary, the treatments did not have a notable effect on the weight loss and on colour evolution. Finally, coating and essential oils treatments significantly inhibited the growth of yeasts and, furthermore, orange essential oil inhibited growth of moulds.

Kľúčové slová: kiwi fruit; grapefruit; lemon; orange; post-harvest quality

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