Marcos de Souza Gomes1, Maria das Graças Cardoso2, Ana Clara Garcia Guimarães3, Adriana Cavaco Guerreiro4, Custódia Maria Luís Gago4, Eduardo Valério de Barros Vilas Boas3, Cristina Maria Barrocas Dias5,6, Ana Cristina Cabaça Manhita5, Maria Leonor Faleiro7, Maria Graça Costa Miguel4, Maria Dulce Carlos Antunes4. 1. Instituto de Química, Universidade Federal de Uberlândia (UFU), Campus Patos de Minas, CEP 38700128, Patos de Minas, Minas Gerais, Brazil. 2. Departamento de Química/DQI, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil. 3. Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil. 4. Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal. 5. Laboratório HERCULES, Universidade de Évora, Largo Marquês de Marialva 8, 7000-809, Évora, Portugal. 6. Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho 59, 7000-671, Évora, Portugal. 7. Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
Abstract
BACKGROUND: The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS: Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION: The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters.
BACKGROUND: The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS: Fruits coated with alginate plus lemonessential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION: The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters.