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

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.