The influence of a closed system combining orange oil and mode of action on quality preservation of salacca fruit

Abstract

This research investigated an effective closed system containing orange oil to inhibit important mold growth, delay weight loss, protect salacca color and extend the shelf-life of salacca fruit in 1L box during storage at 28 ± 2 °C for 28 days under different conditions, including open-air, closed system conditions, and closed system conditions containing 1 mL of each an emulsion of orange oil at 0.02, 0.04, 0.06, 0.08, 0.12, 0.16% ww−1. Sensory evaluation was carried out using the 9-point hedonic scale. The action mechanism of storage systems on salacca preservation was investigated in terms of limonene, gas composition, ethylene content, and pigments revealing salacca color were examined. The results indicated the closed system containing orange oil at 0.08% was the most effective compared to the open-air system and control closed system without orange oil. Orange oil could inhibit mold growth on salacca, delay weight loss, maintain redness of salacca fruit with high sensory acceptance (color, flavor, and taste) and delay senescence. The closed system with orange oil could extend the salacca shelf life from 10 days (control open air) to at least 28 days. The mode of action's key main factor was that the closed system offered higher CO2 and lower O2 contents required to maintain pigments related to salacca color in the salacca skin. Limonene was the main factor delaying the growth of mold during storage in a closed system. Consequently, to extend the saleable period of salacca at ambient temperature, the application of a closed system containing orange oil at an optimum ratio is an alternative approach.