EFFECT OF CINNAMON ESSENTIAL OIL/β-CD AND LEMONGRASS ESSENTIAL OIL/β-CD INCLUSION COMPLEXES ON PRESERVATION OF PAPAYA FRUIT

Abstract

Papaya is a tropical and subtropical fruit that has a good taste and is nutritious. However, this fruit is susceptible to diseases caused by fungi, leading to the loss of the quality and quantity of papaya production. To overcome the problem, two inclusion complexes (ICs) of cinnamon essential oil and lemongrass essential oil with β-cyclodextrin (CEO-β-CD and LEO-β-CD), which demonstrated safe and well-researched methods for fruit preservation, are options. In this report, to extend the shelf-life of papaya and increase its physicochemical quality, two ICs (CEO-β- CD and LEO-β-CD) were used (each inclusion complex conducted at two doses of 2.5 mg and 10 mg per gram of fruit). The shelf-life of the papayas in five groups was determined. Moreover, every two days, the papayas were measured in physical and chemical properties. The results exhibited that the four treatment groups had prolonged the shelf-life and enhanced the physico- chemical properties of the papayas compared to those of the control group. Moreover, the CEO-β- CD inclusion complex at a dose of 10 mg per 1 g fruit had a better ability to preserve papaya fruit than others.