Multivariate analysis of peach quality treated with essential oil coatings

Abstract

The effect of edible coatings incorporated with essential oils of cinnamon, basil, and thyme with and without sodium alginate, glycerol, and Tween 80 on the physiochemical, sensory, and shelf life of peach fruit were investigated using the multivariate technique. All coatings retarded the changes in fruit as compared to control samples. Combination of essential oils and alginate were more effective as compared to these chemicals alone. Changes in the physiochemical and sensory attributes were slow at the start while rapid toward the end of storage. Total sugars, pH, Total soluble solids, and weight loss showed a positive correlation. Total sugars, TSS, and pH possessed more than 90% similarity while firmness, vitamin C, radical scavenging activity, and sensory attributes had more than 95% similarity. Thyme and alginate incorporated coatings exhibited maximum shelf life. Findings suggest that the essential oil incorporated edible coatings may enhance the shelf life of peach. Practical applications Prunus persica (peach) is a perishable commodity like most fresh fruits with a short shelf life. A large amount of fruit is lost after harvest due to its short shelf life and rapid biochemical changes. Different preservation methods exists but they are far from being natural and are neither cost-effective. For this reason, application of natural edible coatings is an effective way to control the rapid changes in fruit and preserve it, hence, enhancing its shelf life. Coatings were developed with alginates, glycerol, and essential oils of basil, thyme, and cinnamon and applied to preserve the peach quality along with the enhancement of its shelf life. This research is beneficial for the industry personnel, researchers, and consumers who always look for natural sources rather than synthetic. It will further create opportunities for the producers to deliver their fruit wherever they want without much loss in its quality.