Effects of muña essential oil (Minthostachys mollis) added in edible coating based on black maca flour (Lepidium meyenii Walpers) and nanoclay for shelf-life prolongation of minimally processed melon (Cucumis melo L.)

Abstract

Abstract The objective of this manuscript was to evaluate the effect of muña essential oil in the coating based on black maca flour and nanoclay to prolong the shelf life of minimally processed melon. Melon cubes were stored for 12 days at 5±1 °C and divided into four treatments: T1 control (without coating), T2, T3, and T4 with 0.1%, 0.2%, and 0.3% muña essential oil, respectively. Weight loss, titratable acidity, pH, soluble solids content, color, firmness, water activity, microbiological evaluations of molds and yeasts, Salmonella spp, and Escherichia coli were analyzed. Treatment 2 showed better results, in less weight loss (8.74%), firmness, and color, in addition to retarding microbial growth and prolonging the shelf life of the melon compared to T1. It concluded that the muña essential oil and maca coating was efficient, it reduced the growth of molds and yeasts and the loss of weight and firmness in fresh-cut melon.