In the quest to extend the shelf life of fruits and reduce post-harvest losses, researchers have turned to innovative solutions that are both effective and environmentally friendly. A recent study published in ‘Hasil dalam Teknik’ (Results in Engineering) by lead author Imro’ah Ikarini from the National Research and Innovation Agency (BRIN) in Indonesia, explores the potential of chitosan-based edible coatings reinforced with citrus mandarin essential oil to combat the green mold caused by Penicillium digitatum in Nagami kumquats.
The study focuses on the development of a chitosan-based edible coating enriched with Mandarin cv. Terigas essential oil nanoemulsion. This approach aims to inhibit the growth of P. digitatum, a common pathogen that significantly reduces the quality and shelf life of kumquats and other citrus fruits. The essential oil nanoemulsions were formulated using ultrasonic homogenisation, with varying concentrations to determine the most effective particle size and antifungal activity.
“Our research demonstrated that the smallest particle size of 13.6 nm was achieved at a 1% concentration of the essential oil nanoemulsion,” explained Ikarini. “However, the 5% concentration exhibited the highest antifungal activity, with a 45% growth inhibition against P. digitatum.”
The study further incorporated the essential oil nanoemulsion into chitosan coatings at different concentrations. Higher levels of chitosan increased the solution viscosity, resulting in a thicker coating layer. Notably, a 2% chitosan concentration minimized fruit weight loss and delayed peel discoloration over 14 days of storage at room temperature.
The findings suggest that the combination of essential oil nanoemulsion and chitosan edible coating is effective in extending the shelf life and maintaining the post-harvest quality of Nagami kumquat fruit. This research highlights the potential for natural and environmentally friendly fruit packaging solutions, which could have significant commercial impacts in the agricultural and food preservation industries.
The study also confirmed the presence of intermolecular interactions between the essential oil components and the chitosan functional groups through FTIR analysis. This indicates a strong potential for the development of advanced, eco-friendly packaging materials that can enhance food preservation and reduce waste.
As the global demand for sustainable and effective food preservation methods grows, this research could pave the way for innovative solutions that benefit both consumers and the environment. The use of chitosan-based edible coatings reinforced with essential oils not only extends the shelf life of fruits but also provides a natural alternative to synthetic preservatives.
“This research opens up new possibilities for the application of natural antimicrobial agents in food packaging,” said Ikarini. “It is a step towards more sustainable and effective preservation methods that can be applied across various fruits and vegetables.”
The study’s findings were published in ‘Hasil dalam Teknik’ (Results in Engineering), underscoring the importance of interdisciplinary research in addressing global food preservation challenges. As the agricultural sector continues to seek sustainable solutions, this research offers a promising avenue for enhancing food quality and reducing post-harvest losses.