Effects of Pectin-Lemon Essential Oil Coatings on the Visual Shelf Life of Tomatoes and Apples: A Preliminary Study

Anushka Bahorey

Abstract: Postharvest deterioration is an important cause of quality loss in climacteric fruits. This preliminary study investigated pectin-based edible coatings containing 0.0%, 0.5%, or 1.0% lemon essential oil for maintaining the visual quality of tomatoes and apples during room-temperature storage. Pectin extracted from orange peel was incorporated into coating formulations containing constant amounts of pectin and glycerol with different essential oil concentrations. One tomato and one apple were assigned to each treatment, double-dipped in the respective coating, and visually monitored during storage. Acceptability was assessed from visible changes including browning, leakage, splitting, softening, collapse, and apparent decay. Among the tomato samples, the 1.0% essential oil treatment retained acceptable visual appearance for the longest period. In contrast, the pectin-only apple showed better visual preservation than the essential-oil-treated apples. These preliminary observations suggest that the performance of pectin-essential oil coatings may depend on fruit type and formulation. Replicated experiments incorporating quantitative quality and microbial measurements are required to confirm these observations.

Keywords: postharvest shelf life; edible coating; pectin; lemon essential oil; tomato; apple

How to Cite?: Anushka Bahorey, "Effects of Pectin-Lemon Essential Oil Coatings on the Visual Shelf Life of Tomatoes and Apples: A Preliminary Study", Volume 15 Issue 9, September 2026, International Journal of Science and Research (IJSR), Pages: 408-414, https://www.ijsr.net/getabstract.php?paperid=SR26907005240, DOI: https://dx.doi.org/10.21275/SR26907005240

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