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<p><i>Arbutus unedo</i>&#xa0;L. berries are highly perishable, and postharvest strategies are required to preserve their fresh-market quality. This study evaluated two alginate-based edible coatings enriched with essential oil components for their effectiveness in maintaining berry quality during refrigerated storage. Fruit were coated with 1% sodium alginate (SAL) containing either 0.2% eugenol (EG) or 0.1% EG + 0.15% citral (CT) and stored at 0.5 °C; uncoated fruit served as controls. Physicochemical, biochemical, and microbial parameters were monitored over 28&#xa0;days. Both coatings reduced microbial spoilage and early ethylene production, whereas control fruit displayed a&#xa0;climacteric pattern. Coatings did not significantly affect total phenolics or antioxidant capacity, but they improved sensory acceptance. The SAL 1% + EG 0.1% + CT 0.15% formulation provided better early retention of firmness and color and reduced initial CO<sub>2</sub> accumulation, while SAL 1% + EG 0.2% more consistently preserved total phenolics. Neither formulation induced anaerobic metabolism. Although weight loss was not reduced and firmness advantages decreased by day&#xa0;28, coated berries maintained overall quality for at least 28&#xa0;days at 0.5 °C.</p>

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Alginate Coatings with Essential Oil Components to Improve Refrigerated Quality Retention of Arbutus Berries

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月13日

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  • Adriana Guerreiro,
  • Custódia Gago,
  • Maria Leonor Faleiro,
  • Maria Graça Miguel,
  • Maria Dulce Antunes

摘要

Arbutus unedo L. berries are highly perishable, and postharvest strategies are required to preserve their fresh-market quality. This study evaluated two alginate-based edible coatings enriched with essential oil components for their effectiveness in maintaining berry quality during refrigerated storage. Fruit were coated with 1% sodium alginate (SAL) containing either 0.2% eugenol (EG) or 0.1% EG + 0.15% citral (CT) and stored at 0.5 °C; uncoated fruit served as controls. Physicochemical, biochemical, and microbial parameters were monitored over 28 days. Both coatings reduced microbial spoilage and early ethylene production, whereas control fruit displayed a climacteric pattern. Coatings did not significantly affect total phenolics or antioxidant capacity, but they improved sensory acceptance. The SAL 1% + EG 0.1% + CT 0.15% formulation provided better early retention of firmness and color and reduced initial CO2 accumulation, while SAL 1% + EG 0.2% more consistently preserved total phenolics. Neither formulation induced anaerobic metabolism. Although weight loss was not reduced and firmness advantages decreased by day 28, coated berries maintained overall quality for at least 28 days at 0.5 °C.