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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Үндсэн зохиолчид:	Monisha Soni, Kishor Kumar Paul, Mansi Yadav, Priyanka Agnihotri, Priyanka Tiwari, Abhishek Kumar Dwivedy
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2026-02-01
Цуврал:	Plant Nano Biology
Нөхцлүүд:	Strawberry shelf-life Ocimum gratissimum essential oil Chitosan nanoemulsion Antifungal Edible coating Post-harvest loss
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2773111125001056
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!