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<p><?tk 2?>This study evaluates a green postharvest strategy integrating microbubble (MB)-assisted lemon oil nanoemulsion (LO-NE) coatings to enhance surface cleaning and preserve postharvest quality of atemoya (<i>Annona cherimola × A. squamosa</i>) during cold storage (15 ± 1&#xa0;°C, 8 days). Fruits were dip-coated in LO-NE at 0.075%, 0.10%, and 0.125% (v/v), with uncoated fruits as controls. MB field parameters were quantified to interpret cleaning efficiency and coating deposition dynamics. Postharvest quality was assessed through weight loss, firmness, pH, TSS, TA, pectin retention via alcohol-insoluble solids (AIS), microbial stability, and visual appearance. Relative to controls, MB-assisted LO-NE coatings reduced weight loss, retarded softening, moderated TSS accumulation, and stabilised pH and titratable acidity. Higher AIS pectin retention indicated attenuated cell-wall degradation. Coated fruits showed no detectable bacterial colonies, substantially reduced yeast and mold counts, lower decay incidence, and delayed peel browning. The 0.125% formulation consistently delivered the strongest barrier and antimicrobial outcomes. Elevated MB generation was consistent with improved coating deposition and surface microbial reduction, though direct causal attribution independent of the nanoemulsion matrix requires factorial validation. These findings establish MB-assisted LO-NE coatings as a promising, sustainable postharvest intervention for atemoya, with broader applicability to perishable climacteric tropical fruits.</p> Graphical abstract <p></p>

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Green processing: microbubble-based enhancement of postharvest cleaning efficiency in atemoya (Annona squamosa)

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Yi-Ying Ku,
  • Asif Ali Bhat,
  • Yu-Wei Chen,
  • Yu-Shen Liang,
  • Ping-Hao Huang,
  • Shu-Ling Hsieh,
  • Ming-Kuei Shih,
  • Chih-Yao Hou

摘要

This study evaluates a green postharvest strategy integrating microbubble (MB)-assisted lemon oil nanoemulsion (LO-NE) coatings to enhance surface cleaning and preserve postharvest quality of atemoya (Annona cherimola × A. squamosa) during cold storage (15 ± 1 °C, 8 days). Fruits were dip-coated in LO-NE at 0.075%, 0.10%, and 0.125% (v/v), with uncoated fruits as controls. MB field parameters were quantified to interpret cleaning efficiency and coating deposition dynamics. Postharvest quality was assessed through weight loss, firmness, pH, TSS, TA, pectin retention via alcohol-insoluble solids (AIS), microbial stability, and visual appearance. Relative to controls, MB-assisted LO-NE coatings reduced weight loss, retarded softening, moderated TSS accumulation, and stabilised pH and titratable acidity. Higher AIS pectin retention indicated attenuated cell-wall degradation. Coated fruits showed no detectable bacterial colonies, substantially reduced yeast and mold counts, lower decay incidence, and delayed peel browning. The 0.125% formulation consistently delivered the strongest barrier and antimicrobial outcomes. Elevated MB generation was consistent with improved coating deposition and surface microbial reduction, though direct causal attribution independent of the nanoemulsion matrix requires factorial validation. These findings establish MB-assisted LO-NE coatings as a promising, sustainable postharvest intervention for atemoya, with broader applicability to perishable climacteric tropical fruits.

Graphical abstract