Paper Details

PJB-2026-1500

Extending the shelf life of apricot (Prunus armeniaca) with Artemisia absinthium essential oil-based edible coating: a study on quality and antimicrobial properties

Syed Arif Hussain Rizvi, Rehana Batool, Kashif Hussain, Mohamed A. Wadaan and Fahd A. Al-Mekhlafi
Abstract

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Natural plant-based additives and preservatives are gaining popularity due to their perceived safety benefits and potential to reduce disease risks associated with synthetic chemicals. This study investigates the potential of Artemisia absinthium essential oil (AAEO) collected from the highlands of Skardu, Baltistan, Pakistan, as a natural preservative to extend the shelf life of organically grown apricots. The essential oil (EO), analyzed via GC-MS, revealed a terpenoid- rich composition, primarily comprising guaiol (19. 33%), α-bisabolol (8. 83%), carveol (6. 16%), chamazulene (5. 94%), geranyl-α-terpinene (5. 63%), and limonene- 6-ol, pivalate (5. 37%) as the major dominant constituents, with an EO yield of 0. 46% (w/w). Our current study demonstrated a concentration-dependent response, where apricots coated with AAEO concentrations of 7.5 and 10 µL/mL significantly enhanced stability in various quality parameters, including pH, weight loss, total soluble solids, titratable acidity, ascorbic acid, and total sugar content. Furthermore, the edible coating effectively delayed ripening and senescence, preserving ascorbic acid and titratable acidity levels, and ultimately extended shelf life by 9 days (p<0. 001) compared to uncoated apricots, while maintaining overall quality. Notably, the AAEO exhibited potent antioxidant properties, with a lethal concentration (LC50) value of 0.291 mg/mL and an antioxidant index value of 2.74, indicating significant free radical scavenging activity. The AAEO exhibited antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Proteus mirabilis, with zone of inhibition values of 22 mm ± 0.09, 20 mm ± 0.65, and 18 mm ± 0.19, respectively, at a concentration of 15 μL. Additionally, AAEO demonstrated antifungal activity, inhibiting the mycelial growth of Penicillium italicum (98.23 ± 0.83%) and Candida albicans (85.76 ± 0.98%) at a concentration of 10 μL/mL, showcasing its potential as an antimicrobial agent. Our current investigation reveals that AAEO's significant antimicrobial and antioxidant properties, combined with its ability to enhance stability in various quality parameters, effectively preserved apricot quality and extended shelf life by 9 days. This finding highlights AAEO's potential as a promising natural edible coating for different food products, offering benefits in quality preservation, shelf-life extension, and enhanced food safety

To Cite this article: Rizvi, S.A.H., R. Batool, K. Hussain, M.A. Wadaan and F.A. Al-Mekhlafi. 2026. Extending the shelf life of apricot (Prunus armeniaca) with Artemisia absinthium essential oil-based edible coating: a study on quality and antimicrobial properties. Pak. J. Bot., 58(1): DOI: http://dx.doi.org/10.30848/PJB2026-1(12)  
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