Preparation and characterization of carrageenan–based edible coating incorporated with lemon peel essential oil for quality improvement of strawberries

Imro’ah Ikarini

Research Center for Agroindustry, National Research and Innovation Agency, Cibinong Bogor, Indonesia

Danar Praseptiangga

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan Jebres, Central Java, Surakarta, 57126, Indonesia

Risa Rahmania

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan Jebres, Central Java, Surakarta, 57126, Indonesia

Rohula Utami

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan Jebres, Central Java, Surakarta, 57126, Indonesia

Asri Nursiwi

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan Jebres, Central Java, Surakarta, 57126, Indonesia

Ardhea Mustika Sari

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36 A, Kentingan Jebres, Central Java, Surakarta, 57126, Indonesia

Hasim Ashari

Research Center for Horticultural, National Research and Innovation Agency, Cibinong Bogor, Indonesia

Zainuri Hanif

Research Center of Behavioral and Circular Economics, National Research and Innovation Agency, Jendral Gatot Subroto Street, Jakarta, Indonesia

DOI: https://doi.org/10.14456/apst.2025.81

Keywords: antimicrobial polysaccharide postharvest refrigerated storage shelf life

Abstract

Strawberries (Fragraria ananassa) are fruit with high economic value because of their attractive colours, fresh taste, and good nutrition. However, it has a relatively short shelf life due to its higher water content and respiration rate than other fruit, making it easily damaged mechanically, physiologically, and microbiologically. One of the preservation methods is using edible coating, which has become quite popular in recent years because it effectively extends the post-harvest shelf life of fruit products. This research was conducted to determine the effect of different types of carrageenan (kappa and iota) and the concentration of lemon peel essential oil (0%, 0.3%, 0.5%, and 0.7%) on the quality of strawberries during refrigerated temperature storage. A completely randomized factorial design was employed, with the type of carrageenan and essential oil concentration as treatment factors. Results demonstrated that edible coatings based on carrageenan and lemon peel essential oil significantly influenced the quality parameters of strawberries, including total soluble solids (TSS), weight loss, moisture content, pH, vitamin C content, titratable acidity, total plate count, color, and texture. The selected formulation was kappa carrageenan combined with 0.7% lemon peel essential oil, which provided the best preservation effects by minimizing weight loss, maintaining firmness, and preserving the sensory quality of strawberries during storage.

How to Cite

Ikarini, I., Praseptyangga, D. ., Rahmania , R. ., Utami, R. ., Nursiwi , A. ., Mustika Sari , A. ., Ashari, H. ., & Hanif, Z. (2025). Preparation and characterization of carrageenan–based edible coating incorporated with lemon peel essential oil for quality improvement of strawberries. Asia-Pacific Journal of Science and Technology, 30(05), APST–30. https://doi.org/10.14456/apst.2025.81

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