Eugenol and Blended Natural Wax-based Coating for Preserving Postharvest Quality of Kaji Lemon ()

Overview

Journal Food Chem X

Date 2024 Apr 16

PMID 38623512

Authors

Bhaswati Das

L Susmita Devi

Joydeep Dutta

Santosh Kumar

Affiliations

Soon will be listed here.

Abstract

Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.

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