Edible Coatings Based on Green Plantain Starch With Lemongrass Essential Oil Improved Postharvest Preservation of Giant Umbu
Dioneire Amparo dos Anjos, Jaqueline Alves Rocha, Matheus Ferreira Almeida, Maiara Costa Silva, Maria José Missão Cordeiro Santos, Gabriel Duarte Gondim, Emilly Rodrigues dos Santos, Eduardo Bruno Macêdo Viana, Bruna de Andrade Braga Mendes, Mateus Pereira Flores Santos, Cristiane Martins VelosoABSTRACT
Giant umbu is a climacteric tropical fruit with high perishability, which limits its commercialization and increases postharvest losses. This study evaluated the effect of green plantain starch‐based edible coatings containing lemongrass essential oil on the postharvest quality of giant umbu fruits stored at 12°C ± 2°C for 9 days. Before coating preparation, the oil‐in‐water emulsion was characterized and showed high physical stability, with a mean droplet size of 225.63 nm, a polydispersity index of 0.329, and no creaming after 24 h of storage. The coatings were applied by immersion, and the fruits were evaluated for weight loss, firmness, color, pH, soluble solids, titratable acidity, and ascorbic acid content. The formulation with 0.8% essential oil resulted in the lowest weight loss (3.98%), a slower increase in soluble solids, a more stable SS/TA ratio, and a slower decline in peel hue angle than the uncoated fruits, indicating delayed ripening during storage. No significant effects of the coatings were observed on pH, pulp firmness, or ascorbic acid content. These results demonstrate that green plantain starch‐based coatings containing lemongrass essential oil represent a promising and sustainable strategy for delaying postharvest ripening and preserving the quality of giant umbu fruits during refrigerated storage.