Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.3390/coatings12111700 http://hdl.handle.net/11449/246290 |
Resumo: | Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits. |
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Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservationnanotechnologypapayapostharvest diseasesshelf lifePapaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Empresa Brasileira de Pesquisa AgropecuáriaFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)School of Pharmaceutical Sciences São Paulo State University (UNESP)Department of Biotechnology Federal University of São CarlosBrazilian Agricultural Research Corporation Embrapa InstrumentationSchool of Pharmaceutical Sciences São Paulo State University (UNESP)CAPES: 001Empresa Brasileira de Pesquisa Agropecuária: 20.19.03.024.00.00FAPESP: 2016/23419-5FAPESP: 2018/10657-0FAPESP: 2018/24612-9Universidade Estadual Paulista (UNESP)Universidade Federal de São Carlos (UFSCar)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Oliveira Filho, Josemar Gonçalves de [UNESP]Silva, Guilherme da CruzOldoni, Fernanda Campos Alencar [UNESP]Miranda, Marcela [UNESP]Florencio, CamilaOliveira, Raissa Moret Duarte deGomes, Mariana de PaulaFerreira, Marcos David2023-07-29T12:36:56Z2023-07-29T12:36:56Z2022-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/coatings12111700Coatings, v. 12, n. 11, 2022.2079-6412http://hdl.handle.net/11449/24629010.3390/coatings121117002-s2.0-85141823286Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCoatingsinfo:eu-repo/semantics/openAccess2023-07-29T12:36:56Zoai:repositorio.unesp.br:11449/246290Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:04:12.997610Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
title |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
spellingShingle |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation Oliveira Filho, Josemar Gonçalves de [UNESP] nanotechnology papaya postharvest diseases shelf life |
title_short |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
title_full |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
title_fullStr |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
title_full_unstemmed |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
title_sort |
Edible Coating Based on Carnauba Wax Nanoemulsion and Cymbopogon martinii Essential Oil on Papaya Postharvest Preservation |
author |
Oliveira Filho, Josemar Gonçalves de [UNESP] |
author_facet |
Oliveira Filho, Josemar Gonçalves de [UNESP] Silva, Guilherme da Cruz Oldoni, Fernanda Campos Alencar [UNESP] Miranda, Marcela [UNESP] Florencio, Camila Oliveira, Raissa Moret Duarte de Gomes, Mariana de Paula Ferreira, Marcos David |
author_role |
author |
author2 |
Silva, Guilherme da Cruz Oldoni, Fernanda Campos Alencar [UNESP] Miranda, Marcela [UNESP] Florencio, Camila Oliveira, Raissa Moret Duarte de Gomes, Mariana de Paula Ferreira, Marcos David |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidade Federal de São Carlos (UFSCar) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Oliveira Filho, Josemar Gonçalves de [UNESP] Silva, Guilherme da Cruz Oldoni, Fernanda Campos Alencar [UNESP] Miranda, Marcela [UNESP] Florencio, Camila Oliveira, Raissa Moret Duarte de Gomes, Mariana de Paula Ferreira, Marcos David |
dc.subject.por.fl_str_mv |
nanotechnology papaya postharvest diseases shelf life |
topic |
nanotechnology papaya postharvest diseases shelf life |
description |
Papaya is a fruit of great importance worldwide. However, significant losses during postharvest have been reported, which can be minimized by applying lipid nanoemulsions as edible coatings associated with natural antimicrobial compounds. These coatings provide a barrier to gases and water vapor, in addition to improving mechanical properties, thereby delaying natural senescence and minimizing deterioration by phytopathogens during storage. The aim of this study was to investigate the preservation potential of papaya fruits treated with an edible coating based on an association between carnauba wax nanoemulsion (CWN) and Cymbopogon martinii essential oil (CEO). Coatings formulated with CWN and/or CEO were applied to papaya fruits, and resulted in late ripening during the 12-day storage period, without negatively affecting postharvest fruit quality parameters. The coatings reduced weight loss and maintained firmness, in addition to delaying changes in fruit color during storage. Coatings formulated with CWN + CEO were the most efficient formulations in reducing the incidence and severity of fruit rots during storage. CWN coatings incorporating CEO present additional functionalities in maintaining postharvest quality parameters of papaya fruits. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-01 2023-07-29T12:36:56Z 2023-07-29T12:36:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.3390/coatings12111700 Coatings, v. 12, n. 11, 2022. 2079-6412 http://hdl.handle.net/11449/246290 10.3390/coatings12111700 2-s2.0-85141823286 |
url |
http://dx.doi.org/10.3390/coatings12111700 http://hdl.handle.net/11449/246290 |
identifier_str_mv |
Coatings, v. 12, n. 11, 2022. 2079-6412 10.3390/coatings12111700 2-s2.0-85141823286 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Coatings |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129388842057728 |