Effect of edible coating sodium alginate with addition of siam pontianak tangerine peel essential oil (Citrus suhuinensis cv Pontianak) on the physical quality of strawberries (Fragaria ananassa) during refrigeration temperature storage

Abstract

Strawberry (Fragaria sp.) is a subtropical fruit from Chile, South America. Strawberries are liked because of their uniqueness, attractive colors and shapes, distinctive aroma, and fresh taste. Strawberries are a non-climacteric fruit that has a relatively short shelf life. Damage to horticultural products can be caused mechanically, physiologically, and microbiologically. The edible coating has been a popular preservation method in recent years because it effectively extends the post-harvest shelf life of fresh products such as soft-textured fruits. This research was conducted to determine the effect of the concentration of Siam Pontianak tangerine peel (Citrus suhuinensis cv Pontianak) essential oil which was incorporated into an edible coating based on sodium alginate on the quality of strawberries in terms of physical characteristics (colors, hardness, total dissolved solids, weight loss). The edible coating based on sodium alginate with different concentrations of Siam Pontianak tangerine peel essential oil significantly affected the quality of strawberries on all parameters, including color, hardness, total dissolved solids, and weight loss during refrigeration temperature storage.