Application of Chitosan and pectin-based nanoemulsion coating for the preservation of Plum (Prunus domestica) fruit

Pectin, a bioactive polysaccharide, was mixed with chitosan (CS) and blended with three essential oil formulations to prepare nanoemulsion-based edible coatings. Three nanoemulsion-based coatings, C1, C2, and C3, comprising chitosan and pectin at ratios of 1:1, 1.25:1.25, and 1.50:1.50, respectively, were applied to plum fruits and stored at 7°C for 18 days to evaluate their preservation effectiveness. The results have documented the stability and compatibility of prepared nanoemulsions when applied during the fruit storage period. The nanoemulsion C3 inhibited E. coli and S. aureus by 1.20 ± 0.06 and 0.90 ± 0.09 mm, respectively. Furthermore, the C3 coating effectively delayed key quality deterioration parameters (p < 0.05), such as reduced weight loss (7.75%), maintained firmness (2.50 kg/cm2), lower decay incidence (2.80%), respiration rate (RR, 6.80 CO2/kg/h), and ethylene production (3.80 μL/kg/h). It also preserved titratable acidity (1.77%), total soluble solids (8.30°Brix), total phenolic content (160 mg GAE/100 g FW), pH values (3.35), and overall acceptability (6.60 score). These results established a robust foundation for the development and application of the active edible coating for prepared nanoemulsions C3, C2, and C1 to preserve postharvest quality and prolong the shelf life of fruits and vegetables.

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