Shelf-Life Prediction and Characterization of Strawberry with Additional Lemon Essential Oil on Edible Coating
Anang Lastriyanto (a*), Grace Lintang Panjaitan (a), and Rini Yulianingsih (a)

Bioprocess Technology Study Program, Department of Biosystem Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street, Malang 65145, Malang
Corresponding author email : anangl[at]ub.ac.id

Abstract

Strawberries (Fragaria x ananassa) are non-climacteric and highly perishable fruits. Without treatment and storage in cold temperatures, strawberries have a very short shelf life. This study aimed to analyze the effect of aloe vera and starch-based edible coating with and without Lemon Essential Oil (LEO) on the characteristics and shelf-life of strawberries stored at three storage temperatures. Results show that the shelf life of strawberries coated with LEO was longer than that of coating without LEO, even though there was no difference between non-coating and coating without LEO in weight loss. Edible coating with LEO differed significantly from those without LEO on weight loss and color, but there was no significant difference based on moisture content, firmness, and TSS. Generally, the study indicated that strawberries coated with LEO edible appeared to be better preserved.

Keywords: Arrhenius, ASLT, edible coating, essential oil, strawberry

Topic: Food safety and security