title: Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life.
abstract: BACKGROUND
  The objective of the present work was to develop strategies for increasing the shelf-life of red raspberries (Rubus idaeus L.), by preventing microorganism growth.
  
  
  RESULTS
  Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient.
  
  
  CONCLUSIONS
  The application of the film improved post-harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters. © 2016 Society of Chemical Industry.
authors.affiliation: Instituto de Química, Universidade Federal de Uberlândia (UFU), Campus Patos de Minas, CEP 38700128, Patos de Minas, Minas Gerais, Brazil.
authors.forename: Marcos de Souza
authors.initials: MS
authors.lastname: Gomes
authors.affiliation: Departamento de Química/DQI, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil.
authors.forename: Maria das Graças
authors.initials: MD
authors.lastname: Cardoso
authors.affiliation: Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil.
authors.forename: Ana Clara Garcia
authors.initials: AC
authors.lastname: Guimarães
authors.affiliation: Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
authors.forename: Adriana Cavaco
authors.initials: AC
authors.lastname: Guerreiro
authors.affiliation: Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
authors.forename: Custódia Maria Luís
authors.initials: CM
authors.lastname: Gago
authors.affiliation: Departamento de Ciências dos Alimentos/DCA, Universidade Federal de Lavras/UFLA, CEP 37200-000, Lavras, Minas Gerais, Brazil.
authors.forename: Eduardo Valério de Barros
authors.initials: EV
authors.lastname: Vilas Boas
authors.affiliation: Laboratório HERCULES, Universidade de Évora, Largo Marquês de Marialva 8, 7000-809, Évora, Portugal.|Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho 59, 7000-671, Évora, Portugal.
authors.forename: Cristina Maria Barrocas
authors.initials: CM
authors.lastname: Dias
authors.affiliation: Laboratório HERCULES, Universidade de Évora, Largo Marquês de Marialva 8, 7000-809, Évora, Portugal.
authors.forename: Ana Cristina Cabaça
authors.initials: AC
authors.lastname: Manhita
authors.affiliation: Faculdade de Ciências e Tecnologia, CBMR, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
authors.forename: Maria Leonor
authors.initials: ML
authors.lastname: Faleiro
authors.affiliation: Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
authors.forename: Maria Graça Costa
authors.initials: MG
authors.lastname: Miguel
authors.affiliation: Faculdade de Ciências e Tecnologia, MeditBio, Edf. 8, Campus de Gambelas, 8005-139, Faro, Portugal.
authors.forename: Maria Dulce Carlos
authors.initials: MD
authors.lastname: Antunes
mesh_terms: D000464:Alginates / Q000737:chemistry; D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry; D000900:Anti-Bacterial Agents / Q000009:adverse effects / Q000737:chemistry / Q000378:metabolism; D001938:Brazil; D002957:Citrus / Q000737:chemistry*; D005520:Food Preservatives / Q000009:adverse effects / Q000737:chemistry* / Q000378:metabolism; D063427:Food Quality; D061353:Food Storage; D016166:Free Radical Scavengers / Q000032:analysis / Q000737:chemistry; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D005659:Fungicides, Industrial / Q000009:adverse effects / Q000737:chemistry / Q000378:metabolism; D020723:Glucuronic Acid / Q000737:chemistry; D006088:Gram-Negative Aerobic Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006603:Hexuronic Acids / Q000737:chemistry; D006801:Humans; D009753:Nutritive Value; D009822:Oils, Volatile / Q000009:adverse effects / Q000737:chemistry* / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D025341:Principal Component Analysis; D065856:Rubus / Q000737:chemistry* / Q000382:microbiology; D013499:Surface Properties; D015003:Yeasts / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D000464:Alginates; D000872:Anthocyanins; D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D016166:Free Radical Scavengers; D005659:Fungicides, Industrial; D006603:Hexuronic Acids; D009822:Oils, Volatile; D010860:Pigments, Biological; D020723:Glucuronic Acid
keywords: Brazilian essential oils; Rubus idaeus; alginate; cyanidin-3-O-glucosylrutinoside; pectin