Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense‐Related Enzymes, and Quality of Chili Pepper

ABSTRACT This study evaluates the efficacy of chitosan nanoprecipitation loaded with guava leaf essential oil as a sustainable alternative to synthetic preservatives for reducing postharvest deterioration in Capsicum frutescens (chili pepper). Essential oils extracted from Psidium guajava leaves via...

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Bibliografische Detailangaben

Hauptverfasser:	Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Wiley 2025-09-01
Schriftenreihe:	Future Postharvest and Food
Schlagworte:	antifungal Capsicum frutescens chitosan guava oil nanoprecipitation postharvest
Online-Zugang:	https://doi.org/10.1002/fpf2.70021
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