Effect of nano-emulsion coating containing lemongrass essential oil and chitosan on Cavendish banana’s (Musa AAA) quality and shelf life
Vol. 135 No. 1A (2026), Original Article
Vol. 135 No. 1A (2026)

Effect of nano-emulsion coating containing lemongrass essential oil and chitosan on Cavendish banana’s (Musa AAA) quality and shelf life

Original Article
https://doi.org/10.26459/hueunijns.v135i1A.8041
Published 2026-03-17
Vo Van Quoc Bao*
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Thi Diem Huong Nguyen
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Le Minh Tuan Dao
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Thi Loc Nguyen
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Huu Phuoc Truong
University of Sciences, Hue University, Hue, Vietnam
Nguyen Hai Chau Vo
University of Sciences, Hue University, Hue, Vietnam
Lam Son Le
University of Sciences, Hue University, Hue, Vietnam
Vu Mai Quynh Luong
Dalat University, Dalat, Vietnam
Thi Thanh Tinh Nguyen
Dalat University, Dalat, Vietnam
PDF (Vietnamese)

Keywords

chitosan
nanoemulsion
lemongrass essential oil
Cavendish banana chitosan
nhũ tương nano
tinh dầu sả
chuối Già lùn

How to Cite

1.
Võ Văn QB, Nguyễn TDH, Đào LMT, Nguyễn TL, Trương HP, Võ NHC, Le LS, Lương VMQ, Nguyễn TTT. Effect of nano-emulsion coating containing lemongrass essential oil and chitosan on Cavendish banana’s (Musa AAA) quality and shelf life. hueuni-jns [Internet]. 2026Mar.17 [cited 2026May19];135(1A):31-9. Available from: https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/8041
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Abstract

Cavendish banana (Musa AAA) is a climacteric fruit with high metabolic activity, making it highly perishable and leading to rapid quality deterioration and reduced shelf life under ambient conditions. In this study, a nano-emulsion-based coating composed of lemongrass essential oil and chitosan (nano TDS-Chi) was applied as a bio-preservative to extend postharvest storage life. The formulation consisted of 0.05% lemongrass essential oil nano-emulsion (nano TDS) and 1.0% chitosan (Chi), applied with three methods: pre-harvest spraying (TTH), post-harvest dipping (STH), and a combined treatment (TTH + STH), with untreated fruit as the control. The results demonstrated that nano TDS-Chi significantly delayed postharvest physiological and biochemical processes. Notably, the combined TTH + STH treatment was the most effective, extending the storage life up to 20 days at ambient temperature (25 °C). Key quality indicators included reduced weight loss (8.62%), delayed accumulation of total soluble solids (peak at 18.71%), maintenance of organic acid content (0.18%), delayed respiration peak (50.68 ml CO₂·kg⁻¹·h⁻¹), and moderated ethylene production (15.73 µL C₂H₄·kg⁻¹·h⁻¹). These findings highlight the potential of nano TDS-Chi as an eco-friendly bio-coating for postharvest preservation, offering a sustainable solution to reduce losses and enhance the economic value of Cavendish bananas.

https://doi.org/10.26459/hueunijns.v135i1A.8041
PDF (Vietnamese)

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