Effects of citrus essential oils incorporated in alginate coating on quality of fresh-cut Jintao kiwifruit

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 degrees 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 O-2 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.