Pickering Emulsified Coating from Citrus Peel Pectin Maintain the Orange Quality

Abstract The application of edible coatings can be an alternative solution to maintain the quality of post-harvest horticultural commodities such as oranges. This study aims to evaluate the maintaining effect of edible coating from citrus peel pectin / limonene essential oil (LEO) / nano cellulose (NCC) on orange quality. This Pickering emulsified coating was able to reduce the weight loss (4.69%), prevented the coated fruit color darkening (△E 97.29-104.26), and maintained the vitamin C content (1.61%). Thus, the application of the edible coating developed in this study could extend the shelf life of oranges (7 d) at room temperature (2025°C), reduce post-harvest losses, and minimize the reliance on synthetic preservatives.