Chitosan nano-biopolymer/Citrus paradisi peel oil delivery system enhanced shelf-life and postharvest quality of cherry tomato

Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic gelation method and its effect on physicochemical properties of cherry tomatoes was evaluated during 18 days of storage at 10.C. The highest loading capacity and encapsulation efficiency were obtained from the weight ratio of 1:0.25 Cs to oil. TEM, DLS and FTIR were used to characterize the nanoparticles. The release of the oil from the nanoparticles followed the Fickian diffusion model. CpEO-CsNPs-CO and CpEO-CsNPs-RE treatments reduced ethylene production and respiration rate and indicated a significant and promising effect on increasing the level of antioxidant enzymes (CAT and POD), slowing down the loss of ascorbic acid and total phenolic content and consequently, maintaining antioxidant capacity. These treatments prevented a rapid decline in TSS and TA and an increase in lycopene and MDA level, and maintained the firmness, weight, and color of the fruits throughout storage period.

Automated summary

Grapefruit peel essential oil (CpEO) was loaded onto chitosan (Cs) nano-biopolymer using ionic gelation method and its effect on cherry tomatoes' physicochemical properties during storage were evaluated. The highest loading capacity and encapsulation efficiency were achieved with a Cs to oil weight ratio of 1:0.25. The release of the oil from the nanoparticles followed the Fickian diffusion model. The treatments of CpEO-CsNPs-CO and CpEO-CsNPs-RE showed promising effects in reducing ethylene production, respiration rate, and increasing antioxidant enzymes, while maintaining the quality of the tomatoes.