Physicochemical and microbial qualities of Citrus reticulata cv. Bakraei coated with Lepidium sativum gum containing nanoemulsified Echinophora cinerea essential oil during cold storage

In this study, the effect of an edible coating based on Lepidium sativum gum containing emulsion and nano -emulsion of Echinophora cinerea essential oil (EO) in concentrations of 4% and 8% on the chemical characteristics and microbial load of Citrus reticulata cv. Bakraei fruit during 16 d of storage at 4 degrees C was investigated. Based on the results, the use of coatings, especially coatings containing EOs, reduced the bacterial population and the numbers of mould and yeast in the samples. Also, coatings containing essential oil nanoemulsion (EON) and a higher concentration of EO were more effective in reducing the microbial load of the samples, so that the fruit coated with coatings+ 8% EON had the lowest microbial load. Compared to the control, the weight loss and total colour changes of the coated samples were also lower. Increasing the concentration of EO and using EON caused a further decrease in weight loss and total colour changes of the samples. Total soluble solids (TSS), total phenolic content (TPC) and antioxidant activity of coated samples were higher than those of the control. The use of coatings containing EON and higher concentrations of EO also increased the mentioned attributes, so that the sample coated with coating+ 8% EON had the highest TSS and TPC and showed higher antioxidant activity. Microbial population, weight loss, total colour changes and total solids in all samples at the end of the storage period were higher than those at the beginning of the period, while their TPC and antioxidant activity were lower.