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    Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

    Year: 2022

    Journal: Food Chem. X, Volume 13, MAR 30

    Authors: Miranda, Marcela; Sun, Xiuxiu; Marin, Anna; dos Santos, Luana Cristina; Plotto, Anne; Bai, Jinhe; Assis, Odilio Benedito Garrido; Ferreira, Marcos David; Baldwin, Elizabeth

    Organizations: CAPES; FAPESP; Embrapa; USDA; Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil (CAPES) [001, PDSE/201688881.132643/2016-01]; Sao Paulo Research Foundation (FAPESP) [16/23419-5, 18/10657-0]; Brazilian National Council for Scientific and Technological Development-CNPq [407956/2016-6, 310728/2019-3]; Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) from Brazil; U.S. Department of Agriculture; Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [18/10657-0] Funding Source: FAPESP

    Keywords: Carica papaya L.; Edible coatings; Postharvest quality; Disease control; Volatile compounds

    Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 degrees C, and 9 days at 13 degrees C followed by 5 days at 22 degrees C. In a second experiment, storage was: 5 days at 22 degrees C, and 10 days at 16 degrees C followed by 3 days at 22 degrees C. Coating effects were dependent on storage conditions. While fruits were in cold storage, there were few changes; however, at 22 degrees C, the differences between coatings became more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening. GEO exhibited some positive effect on fungal disease control. Nanoemulsion-based coatings improved shelf life by reducing weight loss, color development, and slowing ripening of papaya fruit.
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