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Open AccessArticle
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products
by
Miriam Arianna Boninsegna
Miriam Arianna Boninsegna 1
,
Alessandra De Bruno
Alessandra De Bruno 2
and
Amalia Piscopo
Amalia Piscopo 1,*
1
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
2
Department of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00166 Rome, Italy
*
Author to whom correspondence should be addressed.
Agriculture 2024, 14(9), 1488; https://doi.org/10.3390/agriculture14091488 (registering DOI)
Submission received: 23 July 2024
/
Revised: 26 August 2024
/
Accepted: 28 August 2024
/
Published: 1 September 2024
Abstract
In this study, the effect of the antioxidant extract from lemon by-products (Citrus × Limon L.) integrated into an edible alginate-based coating was evaluated to preserve the storage quality of ready-to-eat Clementine (Citrus × Clementina) fruits. The effects of different coatings (1.5% of alginate and 1.5% of alginate + 2–4% of lemon by-product extract) were assessed by the physical, chemical, microbiological, sensorial, and structural analyses of ready-to-eat Clementine fruits stored for 21 d at 4 °C. Ready-to-eat Clementine fruits coated with alginate and extract from lemon by-products showed greater levels of polyphenols, flavonoids, antioxidant activity, and organic acids. A microbiological analysis revealed the dose-dependent effect of the extract to contrast the growth of mesophilic bacteria, yeast, and molds during storage. A sensory analysis confirmed that the enriched coating improved the visual, structural, and olfactory parameters until the end of storage. The evidence in this study proves that an antioxidant extract from lemon by-products is a great sustainable treatment to preserve ready-to-eat fruits.
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MDPI and ACS Style
Boninsegna, M.A.; De Bruno, A.; Piscopo, A.
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products. Agriculture 2024, 14, 1488.
https://doi.org/10.3390/agriculture14091488
AMA Style
Boninsegna MA, De Bruno A, Piscopo A.
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products. Agriculture. 2024; 14(9):1488.
https://doi.org/10.3390/agriculture14091488
Chicago/Turabian Style
Boninsegna, Miriam Arianna, Alessandra De Bruno, and Amalia Piscopo.
2024. "Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products" Agriculture 14, no. 9: 1488.
https://doi.org/10.3390/agriculture14091488
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