Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

• Edible HPMC films incorporated with OEO or BEO were developed.
• H-OEO and H-BEO films were characterized for physio–mechanical properties.
• The HPMC film containing 2% OEO had good antimicrobial properties against E. Coli.
• H-OEO coating can contribute to extend the plum freshness.
• H-OEO and H-BEO coatings do not affected the sensory quality of the plum.

Hydroxypropyl methylcellulose (H) films incorporated with oregano and bergamot essential oils were characterized and evaluated for their effectiveness suitability as an edible coating for fresh ‘Formosa’ plum. The effects of the oregano essential oil (OEO) and bergamot essential oil (BEO) at different concentrations of 0.5, 1, 1.5, and 2% (w/w) in the HPMC edible films were observed by measuring their physical and mechanical properties, gas permeation, color values, transparency, antimicrobial activities. The effect of HPMC edible coating with OEO and BEO for fresh ‘Formosa’ plum were analyzed using physiochemical properties and sensory parameters. The 2% H-OEO coating was shown to be very effective in reducing the respiration rate, ethylene production, total weight loss, and total cell count, compared to the plums treated with other coatings at 23 ± 2 °C. In addition, the 2% H-OEO coated plum was firmer and showed less surface color change than the control fruit at the end of storage. The results of our study indicated that the 2% H-OEO coating treatment showed good potential to extend the storage quality of harvested plums. Among all of the sample sensory aspects of H-OEO, H-BEO and H, increased respectively.