Formulation and optimization of plant based organic coating with citrus peel extract for enhancing shelf life and quality of postharvest litchi fruit

Abstract

Edible coatings have become a promising solution to reduce post-harvest losses, extend shelf life, and preserve the quality of fresh produce. Given the perishability of fruits like Litchi and the substantial post-harvest losses they face, developing sustainable, plant-based coatings offers a promising alternative to conventional preservation methods, which often involve synthetic materials or chemicals. The objective of the present investigation was to formulate and optimize a plant based organic coating powder (OCP) using potato peel starch, gum arabic, and Kinnow peel extract, and to evaluate its effectiveness in enhancing the postharvest storage life and quality attributes of Litchi Fruit. A total 17 experimental runs were carried out by using Box–Behnken design with process parameters, i.e., starch-to-gum ratio (1:1, 2:1, and 3:1), peel extract (0.2%, 0.3%, and 0.4%), and particle size (300 µ, 450 µ, and 600 µ). Design Expert software (ver. 13.0.1) was employed for numerical optimization of the experimental results. The optimized values for OCP were found to be starch-to-gum ratio (1:1), peel extract (0.4%), and particle size (300 µ). The optimized parameters were used to develop the OCP and its effectiveness on Litchi fruit was analysed during 6 day of storage study. Coated litchi fruit experienced minimal weight loss and microbial load compared to the control sample, and its color attributes were better preserved. This study demonstrates the potential of using a sustainable, plant-based coating to extend the shelf life of perishable fruits, offering a safer and eco-friendly alternative for postharvest management in the food industry.