Pomelo (citrus maxima) peel extract as biopreservative coating for selected fruits

This study aimed to investigate the biopreservative potential of 0.5% (w/v) lyophilized pomelo (Citrus maxima) peel extract as a coating for selected fruits, namely: Philippine mangoes and Cavendish bananas. An experimental descriptive research design was employed to analyse the deviation of weight, pH and sensory evaluations (colour quality and firmness) on bananas and mangoes over 8 days. Moreover, the qualitative analysis of phytochemicals and titratable acidity as citric acid was conducted. Mean and standard deviation were used to obtain the key findings of the study. Results showed the detection of flavonoids, phenols and tannins at a high concentration. Titratable acidity as citric acid was determined with a concentration of 0.096%. The percentage weight loss showed an average percent actual weight loss of 9.93% and 14.26% for pomelo peel extract (PPE) coated mangoes and bananas respectively. The physiochemical characteristics of mangoes and bananas when treated with PPE solution, gave positive results in deviation of weight and pH during the 8-day observation period. The tests conducted for sensory evaluation were colour quality and firmness. Colour quality and firmness were more retained in the mango samples as they still had an acceptable colour quality after the 8-day observation period and maintained a sprung firmness. The extract was able to highlight successful biopreservation on the selected fruits in different levels of effectiveness as shown by the average weight reduction. The findings of the study show that pomelo peel extract has biopreservative properties in the selected parameters. However, more sensory tests and a higher concentration of the extract are needed to be sure.