Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears

Fresh-cut fruit is highly perishable due to damage its external protective skin leading the acceleration of chemical and biochemical activities, respiration rate, ethylene production, texture softening moisture loss. Edible films coatings can provide effective barrier properties control transpiration produce. Sodium alginate ginger oil have been successfully employed as coating materials in several studies. This study focused on evaluating effect composite ginger-essential-oil-based edible for controlling physiological microbiological activity fresh-cut pear during refrigerated storage. A 2% sodium solution with 0.5% a herbal antimicrobial agent was used material calcium chloride dip cross linking firming. Coated cut were sealed plastic containers stored at 4 °C two weeks. Respiration color, texture, loss other quality parameters evaluated The coated (both without oil) had significantly better retention product no microbial spoilage up 15 days compared which spoiled within week. alginate–ginger oil–calcium formulation recommended good extending shelf-life pears.