Effect of collagen - chitosan - cinnamon essential oil edible coating on the shelf life of Nanguo pear

Zhao, Q. and Zhou, Y.J. and Cui, H.R. and Chen, G.Y. and Mao, Q. (2026) Effect of collagen - chitosan - cinnamon essential oil edible coating on the shelf life of Nanguo pear. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (2). pp. 284-298. ISSN 0139-3006

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Abstract

A collagen–chitosan edible composite coating containing cinnamon essential oil (CEO) was prepared and applied to Nanguo pears to improve shelf life. Pears coated with films containing 0, 0.1, 0.2, 0.3, or 0.4% CEO were stored at 25 °C for 15 days and analysed every two days for decay rate, weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), malondialdehyde (MDA), ascorbic acid (VC), and sensory quality. CEO coatings delayed softening, lowered decay and water loss, and better maintained TSS, TA, and VC while suppressing MDA accumulation compared with the control. The 0.2% CEO coating performed best, giving the lowest decay after day 9 and reducing weight loss to 11.52% versus 12.59% in untreated fruit at day 15. Firmness, TSS, and TA were consistently higher in this group, and sensory scores remained above 5 on day 15, whereas control fruit dropped to 1.4. Overall, the collagen–chitosan–CEO coating, especially with 0.2% CEO, effectively retarded senescence and extended the shelf life of Nanguo pear, indicating potential for eco-friendly postharvest preservation.

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