Edible Coating Based on Loading Essential Oil for Postharvest Preservation of .

Microbial contamination challenges have led to the development of active edible coatings for fruit preservation. Herein, a (KGM) coating loaded with (OG) essential oil stabilized by pectin with superior resistance to air permeability, oxidation, and fungal, was prepared in situ on the surface of to enhance postharvest fruit quality. The results demonstrated that the KGM-pectin-OG (K-P-OG) 1.5 wt% coating exhibited good performance in terms of stability, adhesion, and wetting. Meanwhile, the coating had an ideal air permeability due to its compact and dense structure based on the good compatibility and interactions between the components. The oxygen permeability of the K-P-OG coating was 7.9 × (10 g·cm)/(cm·s·Pa), which was six orders of magnitude lower than that of the KGM coating. The antioxidant, in vitro, and in vivo antifungal activities against of the coating were strengthened by the OG emulsion and mainly depended on its concentration. The storage results showed that the K-P-OG 1.5% coating extended the shelf life of by 8 days, reduced the weight loss rate by 13%, and increased the firmness and POD during storage by 24.14% and 100%, respectively, compared with the control group. These results demonstrate that K-P-OG can effectively maintain nutrient content and extend the storage time of by enhancing antioxidant capacity and inhibiting fruit respiration and microorganism growth. This study presents a strategy for developing edible coatings for postharvest fruit preservation.