Skip to main content
SpringerLink
Log in

Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Green mold decay is considered as the main cause of postharvest loss in citrus fruits. With regard to safety concerns, this study was done to evaluate the efficacy of shellac as an edible coating and cinnamon essential oil (CEO) as alternative to synthetic fungicides to maintain quality of ‘Thomson navel’ oranges (Citrus sinensis L. Osbeck) inoculated with Penicillium digitatum spores. Fruit treated with distilled water (control), 1.5% ethanol (ET), 10% shellac (SH), commercial wax (CW), 0.5% commercial fungicide (Carbendazim), CF + CW, 0.3%, 0.4%, 0.5% and 0.6% CEO, 0.3%, 0.4%, 0.5% and 0.6% CEO + SH, SH enriched with 0.3%, 0.4%, 0.5% and 0.6% CEO (CEOSH) stored at 5 °C for up to 21 days. Fruit decay, weight loss, firmness, ascorbic acid were evaluated at 7 days interval, but scanning electron microscopy (SEM) images and sensory quality were evaluated at the end of storage. Shellac coating (10%) enriched with 0.5% CEO reduced weight loss by 52%, and firmness loss by 38%. The results showed that the incorporation of EOs into shellac could be a suitable treatment for maintenance of citrus fruit quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig.1
Fig.2

Similar content being viewed by others

Abbreviations

ET:

1.5% Ethanol

SH:

10% Shellac

CW:

Commercial wax

CF:

0.5% Commercial fungicide

CEO:

Cinnamon essential oil

CEO + SH:

CEO and SH separately

CEOSH:

SH enriched with CEO

SEM:

Scanning electron microscopy

References

  • Antunes MDC, Cavaco AM (2010) The use of essential oils for postharvest decay control a review. Flavour Fragr J 25:351–366

    Article  CAS  Google Scholar 

  • AOAC (2000) Vitamins and other nutrients, official methods of analysis, 17th edn. AOAC International, Washington DC, pp 16–20

    Google Scholar 

  • Bai J, Baldwin EA, Hagenmaier RH (2002) Alternatives to shellac coatings provide comparable gloss, internal gas modification, and quality for 'Delicious' apple fruit. HortScience 37:559–563

    Article  Google Scholar 

  • Bajwa BE, Anjum FM (2007) Improving storage performance of Citrus reticulata blanco mandarins by controlling some physiological disorders. Int J Food Sci Tech 42:495–501

    Article  CAS  Google Scholar 

  • Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils–a review. Food Chem Toxicol 46:446–475

    Article  CAS  PubMed  Google Scholar 

  • Baldwin E, Nisperos M, Hagenmaier R, Baker R (1997) Use of lipids in edible coatings for food products. Food Technol 51:56–62

    CAS  Google Scholar 

  • Chauhan O, Nanjappa C, Ashok N, Ravi N, Roopa N, Raju P (2013) Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes. J Food Sci Technol 52:1200–1205

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Chen Z, Zhu C (2011) Modelling inactivation by aqueous chlorine dioxide of Dothiorella gregaria Sacc. and Fusarium tricinctum (Corda) Sacc. spores inoculated on fresh chestnut kernel. Lett Appl Microbiol 52:676–684

    Article  CAS  PubMed  Google Scholar 

  • Colak AM, Okatan V, Polat M, Guclu SF (2019) Different harvest times affect market quality of Lycium barbarum L. berries. Turk J Agric For 43:326–333

    Article  CAS  Google Scholar 

  • Contreras-Oliva A, Rojas-Argudo C, Pérez-Gago MB (2011) Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges. Int J Food Sci Technol 46:2437–2445

    Article  CAS  Google Scholar 

  • Droby S, Eick A, Macarisin D, Cohen L, Rafael G, Stange R, McColum G, Dudai N, Nasser A, Wisniewski M, Shapira R (2008) Role of citrus volatiles in host recognition, germination and growth of Penicillium digitatum and Penicillium italicum. Postharvest Biol Technol 49:386–396

    Article  CAS  Google Scholar 

  • Du Plooy W, Regnier T, Combrinck S (2009) Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharvest Biol Technol 53:117–122

    Article  CAS  Google Scholar 

  • FAO (2018) FAOSTAT. Food and Agriculture Organization of the United Nations, Rome, Italy

    Google Scholar 

  • Gecer MK, Kan T, Gundogdu M, Ercisli S, Ilhan G, Sagbas HI (2020) Physicochemical characteristics of wild and cultivated apricots (Prunus armeniaca L.) from Aras valley in Turkey. Genet Resour Crop Ev 67:935–945

    Article  CAS  Google Scholar 

  • Jhalegar MJ, Sharma R, Singh D (2015) In vitro and in vivo activity of essential oils against major postharvest pathogens of Kinnow (Citrus nobilis × C. deliciosa) mandarin. J Food Sci Technol 52:2229–2237

    Article  PubMed  CAS  Google Scholar 

  • Khorram F, Ramezanian A, Hosseini SMH (2017) Shellac, gelatin and Persian gum as alternative coating for orange fruit. Sci Hortic 225:22–28

    Article  CAS  Google Scholar 

  • Khorram F, Ramezanian A, Hosseini SMH (2018) In vitro activity of some essential oils against Penicillium digitatum. Adv Hortic Sci 32:487–493

    Google Scholar 

  • Klieber A, Scott E, Wuryatmo E (2002) Effect of method of application on antifungal efficacy of citral against postharvest spoilage fungi of citrus in culture. Aust Plant Pathol 31:329–332

    Article  Google Scholar 

  • Kouassi KHS, Bajji M, Jijakli H (2012) The control of postharvest blue and green molds of citrus in relation with essential oil–wax formulations, adherence and viscosity. Postharvest Biol Technol 73:122–128

    Article  CAS  Google Scholar 

  • Liu W, Chu C, Zhou T (2002) Thymol and acetic acid vapors reduce postharvest brown rot of apricots and plums. HortScience 37:151–156

    Article  CAS  Google Scholar 

  • Maftoonazad N, Ramaswamy H (2005) Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT-Food Sci Technol 38:617–624

    Article  CAS  Google Scholar 

  • Meighani H, Ghasemnezhad M, Bakhshi D (2015) Effect of different coatings on post-harvest quality and bioactive compounds of pomegranate (Punica granatum L.) fruits. J Food Sci Technol 52:4507–4514

    Article  CAS  PubMed  Google Scholar 

  • Njombolwana NS, Erasmus A, Van Zyl JG, Du Plooy W, Cronje PJ, Fourie PH (2013) Effects of citrus wax coating and brush type on imazalil residue loading, green mould control and fruit quality retention of sweet oranges. Postharvest Biol Technol 86:362–371

    Article  CAS  Google Scholar 

  • Oviasogie FE, Ogofure AG, Beshiru A, Ode JN, Omeje FI (2015) Assessment of fungal pathogens associated with orange spoilage. Afr J Microbiol Res 9:1758–1763

    Article  Google Scholar 

  • Pavlath AE, Orts W (2009) Edible films and coatings: why, what, and how? In: Embuscado ME, Huber KC (eds) Edible films and coatings for food applications. Springer, New York

    Google Scholar 

  • Pérez-Alfonso C, Martínez-Romero D, Zapata P, Serrano M, Valero D, Castillo S (2012) The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay. Int J Food Microbiol 158:101–106

    Article  PubMed  CAS  Google Scholar 

  • Plaza P, Usall J, Torres R, Lamarca N, Asensio A, Vinas I (2003) Control of green and blue mould by curing on oranges during ambient and cold storage. Postharvest Biol Technol 28:195–198

    Article  Google Scholar 

  • Porat R, Weiss B, Cohen L, Daus A, Biton A (2005) Effects of polyethylene wax content and composition on taste, quality, and emission of off-flavor volatiles in ‘Mor’mandarins. Postharvest Biol Technol 38:262–268

    Article  CAS  Google Scholar 

  • Ramezanian A, Azadi M, Mostowfizadeh-Ghalamfarsa R, Saharkhiz MJ (2016) Effect of Zataria multiflora Boiss and Thymus vulgaris L. essential oils on black rot of ‘Washington Navel’orange fruit. Postharvest Biol Technol 112:152–158

    Article  CAS  Google Scholar 

  • Razzaq K, Khan AS, Malik AU, Shahid M, Ullah S (2014) Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’mango. Postharvest Biol Technol 96:23–32

    Article  CAS  Google Scholar 

  • Regnier T, Combrinck S, Du Plooy W, Botha B (2010) Evaluation of Lippia scaberrima essential oil and some pure terpenoid constituents as postharvest mycobiocides for avocado fruit. Postharvest Biol Technol 57:176–182

    Article  CAS  Google Scholar 

  • Regnier T, Du Plooy W, Combrinck S, Botha B (2008) Fungitoxicity of Lippia scaberrima essential oil and selected terpenoid components on two mango postharvest spoilage pathogens. Postharvest Biol Technol 48:254–258

    Article  CAS  Google Scholar 

  • Senica M, Stampar F, Mikulic-Petkovsek M (2019) Different extraction processes affect the metabolites in blue honeysuckle (Lonicera caerulea L. subsp. edulis) food products. Turk J Agric For 43:576–585

    Article  CAS  Google Scholar 

  • Sogvar OB, Saba MK, Emamifar A (2016) Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biol Technol 114:29–35

    Article  CAS  Google Scholar 

  • Strano MC, Altieri G, Admane N, Genovese F, Di Renzo GC (2017) Advance in citrus post-harvest management: diseases. Cold Storage and Quality Evaluation, Citrus Pathology

    Google Scholar 

  • Tassou C, Koutsoumanis K, Nychas GJ (2000) Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Res Int 33:273–280

    Article  CAS  Google Scholar 

  • Togrul H, Arslan N (2005) Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of apples. J Food Sci Technol-Mysore 42:139–144

    CAS  Google Scholar 

  • Tripathi P, Dubey N (2004) Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables. Postharvest Biol Technol 32:235–245

    Article  Google Scholar 

  • Vijayan K, Chakraborti SP, Ercisli S, Ghosh PD (2008) NaCI induced morpho-biochemical and anatomical changes in mulberry (Morus spp.). Plant Growth Regul 56:61–69

    Article  CAS  Google Scholar 

  • Yahyazadeh M, Omidbaigi R, Zare R, Taheri H (2008) Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World J Microbiol Biotechnol 24:1445–1450

    Article  Google Scholar 

  • Yaman O, Bayoindirli L (2002) Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT-Food Sci Technol 35:146–150

    Article  CAS  Google Scholar 

Download references

Acknowledgements

We thank Shiraz University for financial supports, Fars Agricultural and Natural Resources Research Center for technical assistance, and Central Laboratory of Shiraz University for SEM. Dr. Robert Paull, University of Hawaii at Manoa editorial help is greatly appreciated.

Author information

Authors and Affiliations

  1. Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran

    Fereshteh Khorram & Asghar Ramezanian

Authors
  1. Fereshteh Khorram
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Asghar Ramezanian
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Asghar Ramezanian.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Khorram, F., Ramezanian, A. Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of ‘Thomson navel’ orange fruit. J Food Sci Technol 58, 2963–2972 (2021). https://doi.org/10.1007/s13197-020-04798-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04798-4

Keywords

Search

Navigation