Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage

• Published in: Journal of food processing and preservation 2021-03, Vol.45 (3), p.n/a
• Main Authors: Zandi, Mohsen, Ganjloo, Ali, Bimakr, Mandana, Moradi, Negar, Nikoomanesh, Nargess
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15252

The main objective of the current research was to evaluate the effect of alginate‐based coating containing radish leaf extract (5% and 10% wt/vol) as an active coating with or without vacuum packaging on the physicochemical properties of sweet lemon fruits during storage at 4°C for 50 days. Weight loss, firmness, pH, titratable acidity, total soluble solids content, ascorbic acid content, ripening index, color, and shape factor was measured at 10‐day intervals. Results revealed that the rate of the physicochemical properties changes in active‐coated sweet lemon fruits was significantly decreased compared to the control during storage (p ˂ .05). In most cases, there was no significant difference between the physicochemical properties of fruit coated by 5% and 10% radish leaf extract. Furthermore, the application of vacuum packaging could maintain and improve the physicochemical properties of sweet lemon fruits compared to the sample without vacuum packaging during storage period. Practical applications The active coating and vacuum packaging act as a physical semi‐permeable or impermeable barrier to water vapor and respiratory gases (CO2 and O2) that reduce the fruit metabolic activity. These findings suggest that the application of the alginate‐based coating containing radish leaf extract significantly reduce postharvest changes of sweet lemon and can be used as an effective strategy for sweet lemon preservation.