Evaluating the efficacy of edible coating with ginger and seaweed extract as black mold inhibitor for prolonging onion red dragon cultivar shelf life
Keywords:
black mold inhibitor, edible coating, onion, post harvest technologyAbstract
This study evaluated the efficacy of an edible coating made from ginger and seaweed extract as a black mold (Aspergillus niger) inhibitor to prolong the shelf life of 'Red Dragon' onions. The experiment was conducted from April to August 2024 at the OMSC Food Processing Center and Crop Protection Laboratory, Murtha Campus, San Jose, Occidental Mindoro. A Complete Randomized Design (CRD) was employed, testing four treatments on 250-gram samples of onions exposed to Aspergillus niger, replicated three times. The treatments included a control (T0: no treatment) and varying concentrations of seaweed extract (SE) and ginger extract: T1 (100mL SE + 15mL ginger extract), T2 (100mL SE + 20mL ginger extract), T3 (100mL SE + 25mL ginger extract), and T4 (100mL SE + 30mL ginger extract) per 250 grams of onion. The study assessed weight loss percentage, total soluble solids, rotten bulb percentage, and sprouted bulb percentage. Results indicated that the edible coatings managed weight loss and total soluble solids effectively, and all treatments completely inhibited rotting during the study period. Sprouting was minimal, with only the highest ginger extract concentration (T4) showing a slight percentage of sprouted bulbs. The findings suggest that ginger and seaweed extract edible coatings show promise as a natural method for preserving onions, inhibiting black mold, and extending shelf life. Further research is recommended to optimize extract concentrations and assess long-term storage effects.
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Copyright (c) 2025 Aliah Alleyne L. Canals, Gilbert James D. Mercene, Michael Benz S. Morabor, Arvin Jonathan L. Flores (Author)
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