Abstract
Nanocoating represent an effective postharvest technology for maintaining nutritional quality and extending shelf life of fruits and vegetables. This study investigated the effects of blending of neem seed oil, carvacrol, and eugenol in carnauba wax-based nanocoating extending postharvest quality and shelf-life of common mandarin. The nanocoating formulations (NCFs), having four different compositions, i.e., NCF1 (pristine carnauba wax), NCF2, NCF3, and NCF4, each containing 1 % (v/v) neem seed oil, carvacrol, and eugenol, respectively. The prepared NCFs exhibited uniform particle distribution with hydrodynamic diameters ranging from 235 to 490 nm. During storage, fruits treated with the NCFs, particularly the NCF3, exhibited significantly lower weight loss (11.71%) compared to that in the control samples (21.72%). The NCFs effectively maintained the key quality parameters, including total soluble solids, titratable acidity, ascorbic acid content, and antioxidant capacity, while reducing respiration and decay incidence in the coated fruits. Additionally, the NCF3 treated fruits retained greater firmness (8.04 N) than the control (1.97 N), and suppressed microbial growth i.e., 2.69 log 10 cfu/g in the coated fruits compared to 8.47 log 10 cfu/g in the control. These findings demonstrate that the developed NCFs, particularly NCF3 could be effective in extending shelf life of mandarin fruit.
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Claims 7
Claim · model-written summary
The coating formulations had hydrodynamic diameters of 235 to 490 nm.
Verbatim
e0“The prepared NCFs exhibited uniform particle distribution with hydrodynamic diameters ranging from 235 to 490 nm.”
t0“common mandarin”
Claim · model-written summary
NCF3 reduced mandarin fruit weight loss to 11.71% versus 21.72% in controls.
Verbatim
e0“fruits treated with the NCFs, particularly the NCF3, exhibited significantly lower weight loss (11.71%) compared to that in the control samples (21.72%).”
t0“common mandarin”
Claim · model-written summary
Coatings maintained mandarin soluble solids, titratable acidity, ascorbic acid and antioxidant capacity.
- Taxon
- common mandarint0
- Treatment
- NCFse0
- Outcome
- total soluble solids, titratable acidity, ascorbic acid content, and antioxidant capacitye0
- Direction
- maintainede0
Not reportedComparator
Verbatim
e0“The NCFs effectively maintained the key quality parameters, including total soluble solids, titratable acidity, ascorbic acid content, and antioxidant capacity, while reducing respiration and decay incidence in the coated fruits.”
t0“common mandarin”
Claim · model-written summary
Coatings reduced mandarin respiration and decay incidence.
Not reportedComparator
Verbatim
e0“The NCFs effectively maintained the key quality parameters, including total soluble solids, titratable acidity, ascorbic acid content, and antioxidant capacity, while reducing respiration and decay incidence in the coated fruits.”
t0“common mandarin”
Claim · model-written summary
NCF3 retained mandarin fruit firmness of 8.04 N versus 1.97 N in controls.
Verbatim
e0“the NCF3 treated fruits retained greater firmness (8.04 N) than the control (1.97 N)”
t0“common mandarin”
Claim · model-written summary
NCF3 suppressed microbial growth on mandarin fruits to 2.69 log 10 cfu/g versus 8.47 in controls.
Verbatim
e0“suppressed microbial growth i.e., 2.69 log 10 cfu/g in the coated fruits compared to 8.47 log 10 cfu/g in the control”
t0“common mandarin”
Claim · model-written summary
The authors conclude the coatings could extend mandarin shelf life.
Verbatim
e0“the developed NCFs, particularly NCF3 could be effective in extending shelf life of mandarin fruit”
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