Effects of chitosan-based nanoemulsion loaded with niaouli essential oils in the management of postharvest pathogenic fungi and extending the shelf life of Cavendish bananas (Musa acuminata Cavendish Subgroup)
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Abstract
This study aimed to evaluate the efficacy of chitosan-based nanoemulsion loaded with niaouli essential oils (MEO-CS-Nes) in extending the postharvest shelf life of Cavendish bananas. The physicochemical characterization revealed that the nanoemulsion had an average particle size of 99.72 nm and a zeta potential of 36.53 mV, indicating good stability. The antifungal activity of MEO-CS-Nes against common postharvest pathogens, including Lasiodiplodia theobromae and Colletotrichum gloeosporioides, was assessed in vitro, revealing minimum inhibitory concentration (MIC)/minimum fungicidal concentration (MFC) values of 62.5/125 and 62.5/250 ppm, respectively. In vivo investigations demonstrated that MEO-CS-Nes treatment effectively preserved bananas, maintaining peel color, flesh quality, and firmness for up to 9 days compared to untreated and chitosan-treated groups. The MEO-CS-Nes also inhibited fruit browning by suppressing polyphenol oxidase (PPO) and peroxidase (POD) activity. These findings highlight MEO-CS-Nes as an effective, eco-friendly solution for postharvest banana preservation, ensuring food safety and supporting sustainable agriculture.
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