Keeping Strawberries Fresh Longer with a Natural Tangerine Peel Coating

What is it about?

This research investigates the effectiveness of sodium alginate-based edible coatings enriched with Siam Pontianak tangerine peel oil in preserving strawberries during refrigeration. The study assesses its impact on the chemical and microbiological properties of strawberries, including pH, vitamin C content, total titratable acidity, and microbial load over six days of storage. The results indicate that coatings containing 0.5% and 0.7% tangerine peel oil effectively maintain fruit quality by reducing microbial growth and preserving acidity levels, while moisture content remains stable. The findings suggest that this natural edible coating can serve as an alternative preservation method to extend the shelf life of strawberries, offering a sustainable solution for reducing post-harvest losses and maintaining fruit quality during storage

Featured Image

Photo by Henry & Co. on Unsplash

Photo by Henry & Co. on Unsplash

Why is it important?

This research is important because it addresses the challenge of preserving strawberries, a highly perishable fruit, using a natural and sustainable method. Strawberries have a short shelf life due to their high moisture content and susceptibility to microbial growth, leading to significant post-harvest losses. By using an edible coating made from sodium alginate and enriched with Siam Pontianak tangerine peel oil, this study offers a natural way to slow down spoilage, reduce microbial contamination, and maintain the fruit's chemical quality, such as vitamin C content and acidity levels. This method not only helps extend the storage life of strawberries but also reduces the reliance on synthetic preservatives, promoting food safety and sustainability. The findings are valuable for the food industry, farmers, and consumers seeking eco-friendly ways to minimize food waste and maintain fruit freshness during refrigeration

Perspectives

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This research is highly relevant and innovative, as it provides a natural and sustainable solution to one of the biggest challenges in the food industry—preserving fresh produce while minimizing waste. The use of sodium alginate-based edible coatings enriched with tangerine peel oil is an excellent approach to enhancing food preservation without relying on synthetic chemicals. This aligns with the growing consumer demand for clean-label and environmentally friendly food products. What stands out to me is the dual benefit of this method—not only does it extend the shelf life of strawberries, but it also repurposes tangerine peel, which is often discarded as waste. This adds value to citrus by-products, promoting circular economy principles in the agroindustry. Additionally, the research highlights the importance of maintaining fruit quality beyond just appearance by preserving essential nutrients like vitamin C, which is crucial for consumer health. I see great potential for further applications of this technology, not only for strawberries but also for other perishable fruits. Future research could explore optimizing the formulation for different types of produce and evaluating consumer acceptance. This study provides a strong foundation for developing natural food preservation strategies that can benefit farmers, retailers, and consumers while supporting sustainability in the food supply chain.

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