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Incorporation of turmeric oil into chitosan edible coating in preservation of rambutan fruit, Nephelium lappaceum

The objective of this study was to determine the effect of chitosan-based edible coating with turmeric essential oil as bioactive ingredient on physico-chemical, microbial and sensory attributes of rambutan fruit during storage. The chitosan solution was prepared in different concentration (0.5, 1.0, 1.5, 2.0 and 2.5%) with a combination of turmeric oil at differerent level (0.5, 0.75, 1.0, 1.25 and 1.5 μL). Our results showed that a combination 2.0% chitosan with 1.25 μL of turmeric oil as edible coating could maintain fruit quality effectively during 15 days of preservation. Turmeric essential oil was added in the chitosan coating creating synergistic effect to improve the stability of rambutan fruit. Coatings of fruit with chitosan and turmeric oil may improve its commercial value.