Application of Chitosan and Pectin-Based Nanoemulsion Coating for the Preservation of Plum () 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, C, C, and C, 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 C inhibited and by 1.20 ± 0.06 and 0.90 ± 0.09 mm, respectively. Furthermore, the C coating effectively delayed key quality deterioration parameters ( < 0.05), such as reduced weight loss (7.75%), maintained firmness (2.50 kg/cm), lower decay incidence (2.80%), respiration rate (RR, 6.80 CO/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 C, C, and C to preserve postharvest quality and prolong the shelf life of fruits and vegetables.