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...

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Autors principals:	Monisha Soni, Kishor Kumar Paul, Mansi Yadav, Priyanka Agnihotri, Priyanka Tiwari, Abhishek Kumar Dwivedy
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-02-01
Col·lecció:	Plant Nano Biology
Matèries:	Strawberry shelf-life Ocimum gratissimum essential oil Chitosan nanoemulsion Antifungal Edible coating Post-harvest loss
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2773111125001056
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