Shelf-life enhancement of fresh-cut fruits of avocado treated with the essential oils from aerial parts of Artemisia afra, incorporated with gum Arabic edible coating
The bio-preservation activity of 1 and 3% concentrations of essential oils from the aerial parts of Artemisia afra distilled through solvent-free microwave extraction method (SFME) and incorporated with an edible coat from Gum Arabic, on the enhancement of shelf life of fresh-cut avocado fruits were assayed for 28 days at 4±1°C. The essential oil was analyzed using GC-MS system. The antioxidant components (total phenolics, ascorbic acid, and carotenoid contents), pH, browning potential, total soluble solids, microbial loads, fruits microstructures analysis with the aid of scanning electron microscope, antioxidant capacity through DPPH method and visual quality were used to determine the potential of gum Arabic with essential oil from A. afra as an agent of preservation of fresh-cut of avocado fruits. Results showed that the edible coating from gum Arabic with essential oils at 1 and 3% concentrations significantly (P<0.05) enhanced the shelf life of the fresh-cut fruits of avocado compared to uncoated fresh-cut fruits of avocado. The study showed that the 3% coated oil concentration showed higher enhancement than 1% concentration. Based on our findings, the preservation potential of essential oil incorporated in gum Arabic showed that it could enhance the shelf life of fresh-cut of avocado fruits.
Adeogun, O.O., Maroyi, A. and Afolayan, A.J. (2020). Shelf-life enhancement of fresh-cut fruits of avocado treated with the essential oils from aerial parts of Artemisia afra, incorporated with gum Arabic edible coating. Acta Hortic. 1292, 239-250
avocado, essential oils, gum Arabic, Artemisia afra, shelf life, SFME