Amalia Piscopo

Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for this fruit while preserving quality and meeting the needs of the consumer in terms of practicality of use and food safety. The experimental plan envisaged both the use of conventional storage techniques, such as modified atmosphere packaging (O2 5%, CO2 5%, and N2 90%), and the use of innovative storage techniques, such as an alginate-based (1.5%) edible coating. Quality changes were monitored by evaluating several indexes, such as color, texture, weight loss, respiration rate, pH, solid soluble content, bioactive compounds, antioxidant activity, organic acids, and microbiological contamination for 21 days at 4 °C. Moreover, a panel of judges assessed the sensory characteristics. Ready-to-eat Clementine segments, produced with edible coatings, possessed better sensory and textural properties and similar physic-chemical characteristics than those packaged in a modified atmosphere. The coating favored the creation of a controlled environment with low oxygen stress, which resulted in a reduction in enzymatic activity and oxidation for 20 days of storage at 4 °C. The results suggest that an edible coating could be a sustainable alternative to a modified atmosphere for the shelf life extension of ready-to-eat Clementine segments.