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<p>Banana is highly susceptible to postharvest fungal infection, which leads to rapid quality deterioration and significant economic losses, thereby requiring effective preservation strategies. In this study, a chitosan-based nanoemulsion incorporating niaouli (<i>Melaleuca quinquenervia</i>) essential oil (MEO-CS-Nes) was formulated and evaluated for its physicochemical characteristics, antifungal activity, and preservation efficacy. Gas chromatography-mass spectrometry (GC-MS) analysis revealed α-terpineol (47.358%), eucalyptol (7.944%), and linalool (7.853%) as the primary components of niaouli essential oil. The resulting nanoemulsion demonstrated high colloidal stability with a zeta potential of 36.63 mV and small particle size (d10 = 34.75&#xa0;nm). In vitro investigations showed significant antifungal activity against major postharvest pathogens, with minimum inhibitory concentrations of 62.5 ppm and 125 ppm against <i>Colletotrichum musae</i> BF2 and <i>Fusarium musae</i> BF3, respectively. In vivo studies revealed that MEO-CS-Nes coating effectively delayed banana ripening, maintained fruit firmness, and preserved physicochemical properties during 9 days of storage at 25&#xa0;°C. The coating system significantly suppressed both polyphenol oxidase and peroxidase activities, indicating reduced oxidative stress and tissue deterioration. Furthermore, MEO-CS-Nes demonstrated superior efficacy compared to chitosan coating alone in preventing fungal infection and maintaining fruit quality. These findings indicate that MEO-CS-Nes is a promising natural strategy for banana preservation, reducing spoilage caused by rotting microorganisms while avoiding reliance on synthetic fungicides.</p>

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Characterization of a chitosan-based nanoemulsion loaded with Niaouli (Melaleuca quinquenervia) essential oil and its effect on postharvest fungi and ripening of banana fruit

  • 期刊论文

  • 发表日期：

    2025年12月20日

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  • Quoc-Duy Nguyen,
  • Quoc Dang Pham,
  • Anh Duy Do

摘要

Banana is highly susceptible to postharvest fungal infection, which leads to rapid quality deterioration and significant economic losses, thereby requiring effective preservation strategies. In this study, a chitosan-based nanoemulsion incorporating niaouli (Melaleuca quinquenervia) essential oil (MEO-CS-Nes) was formulated and evaluated for its physicochemical characteristics, antifungal activity, and preservation efficacy. Gas chromatography-mass spectrometry (GC-MS) analysis revealed α-terpineol (47.358%), eucalyptol (7.944%), and linalool (7.853%) as the primary components of niaouli essential oil. The resulting nanoemulsion demonstrated high colloidal stability with a zeta potential of 36.63 mV and small particle size (d10 = 34.75 nm). In vitro investigations showed significant antifungal activity against major postharvest pathogens, with minimum inhibitory concentrations of 62.5 ppm and 125 ppm against Colletotrichum musae BF2 and Fusarium musae BF3, respectively. In vivo studies revealed that MEO-CS-Nes coating effectively delayed banana ripening, maintained fruit firmness, and preserved physicochemical properties during 9 days of storage at 25 °C. The coating system significantly suppressed both polyphenol oxidase and peroxidase activities, indicating reduced oxidative stress and tissue deterioration. Furthermore, MEO-CS-Nes demonstrated superior efficacy compared to chitosan coating alone in preventing fungal infection and maintaining fruit quality. These findings indicate that MEO-CS-Nes is a promising natural strategy for banana preservation, reducing spoilage caused by rotting microorganisms while avoiding reliance on synthetic fungicides.