Application of active edible coating from chitosan incorporated with Cashew (Anacardium occidentale) leaf extracts for extending shelf life of lime fruits

Name: Mooksupang Liangpanth

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Wirongrong Tongdeesoontorn

keyword: Cashew leaves - Antioxidant - Antifungal - Chitosan coating - Lime fruit

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Cashew – Leaves

ThaSH: Antioxidants

ThaSH: Antifungal agents

ThaSH: Lemon

ThaSH: Chitosan

Abstract: Chitosan coating is one of excellent technique to prolong shelf life of fruits. Many studies reported that chitosan incorporated with plant extracts such as guava leaves, papaya seeds, basil leaves, clove buds and cashew leaves can be used for coating fruits. The previous research found that cashew leaf extracts expressed the biological properties such as antioxidant, antimicrobial, analgesic and anti-inflammatory. Currently, lime fruit is one of the economic crops in Thailand and its marketing is limited due to climate change and diseases, which lower the quality of fruits. This research aimed to study and compare the antimicrobial properties of cashew leaf extracted with water and 70% ethanol. The effect of chitosan coating incorporated with cashew leaf extracts on lime (Citrus latifolia Tanaka) fruits qualities (firmness, color, TA, TSS, weight loss, vitamin C, and antioxidant property) during storage was also investigated. The result showed that 10% ethanolic and aqueous extracts could be inhibited the growth of Aspergillus niger. An ethanolic extract had lower minimum inhibitory concentration (MIC = 6.25 µg/100µl) than the aqueous extract (12.5 µg/100µl), but the had similar minimum fungicidal concentration (MFC = 25 µg/100µl). For application part, lime fruits were separated into four groups: uncoated (control), coated with 2% chitosan, 2% chitosan combined with 5% ethanolic extracts (CLE), and 2% chitosan combined with 5% aqueous extracts (CLW). All lime fruits were stored at 15°C, 90% RH for 42 days. The coated fruits combined with 5% CLE showed the higher firmness, color (a*), TA, vitamin C content, antioxidants activities, and the lower weight loss and TSS than those of other treatments. Furthermore, coating fruits with 5% CLE presented the inhibitory efficiency against the growth of A. niger in inoculated lime fruit as it showed the lowest percent disease incidence and disease severity index. Cashew leaf extract can be one choice of a natural antifungal agent which can be used in agricultural produce.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-09-22

Issued: 2021-09-22

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Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 30-40

eng

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