The Use of Chitosan- and Coconut Oil-Based Edible Coatings Enriched With Cinnamon Essential Oil for Extending Fresh...

Peach (Prunus persica) fruit have a short shelf life and require postharvest treatments to maintain quality. This study evaluated edible coatings using chitosan or coconut oil as carriers, with or without the cinnamon oil-based antifungal product Cinnerate, on tree-ripe "Big Red" peaches. Fruit physicochemical properties, ethylene production, sensory attributes, and potential phytotoxicity were assessed. Coconut oil coatings improved fruit firmness (3.6 vs. 2.2 N in the control), reduced water loss, and delayed over-ripening by lowering ethylene production and slowing color development. Cinnerate at the label-indicated 0.25% rate caused phytotoxicity, which was mitigated when coconut oil was used as the carrier but not with chitosan. Sensory evaluation by 118 untrained panelists showed that coconut oil coatings preserved firmness but negatively affected juiciness, flavor, texture, overall liking, and off-flavor perception (38%-44% vs. 5%-12% in control and chitosan treatments), possibly due to excessive modification of the internal atmosphere. Chitosan coatings reduced whole-fruit appearance liking but improved flavor perception. No significant effects of Cinnerate on aroma were observed, indicating that its cinnamon aroma dissipated within 4 days post-application. While coconut oil shows potential as a carrier for Cinnerate, its tendency to induce hypoxia-related off flavor highlights the need for improved application techniques. Future research should optimize coating application methods and further evaluate coating properties and antimicrobial efficacy. PRACTICAL APPLICATIONS: This study demonstrates that coconut oil can serve as an effective carrier for the commercial cinnamon oil-based fungicide product Cinnerate to maintain peach firmness, delay ripening, and extend shelf life. However, excessive application of coconut oil may lead to off-flavors, highlighting the need for optimized application methods. These findings can help the industry develop better edible coatings to extend the shelf life of peaches by inhibiting ripening and reducing decay while minimizing quality loss and consumer dissatisfaction.