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Enhancing the shelf-life of strawberry using chitosan-based edible coating of Ocimum gratissimum L. essential oil nanoemulsion

Fungal rotting of strawberries is a major challenge during storage often tackled with the use of synthetic preservatives, which leads to resistance development in pathogens and additional residual toxicity. The present study aims to evaluate the effectiveness of chitosan-based edible coating infused...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Monisha Soni, Kishor Kumar Paul, Mansi Yadav, Priyanka Agnihotri, Priyanka Tiwari, Abhishek Kumar Dwivedy
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2026-02-01
Schriftenreihe:Plant Nano Biology
Schlagworte:
Strawberry shelf-life
Ocimum gratissimum essential oil
Chitosan nanoemulsion
Antifungal
Edible coating
Post-harvest loss
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2773111125001056
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