Evaluation of the effect of natural and nanoemulsified essential oils from citrus fruits (Citrus latifolia) on the shelf life of avocados (Persea americana)
Keywords:
steam dragging, total coliforms, fruit firmness, yeasts, nanoemulsion, shelf lifeAbstract
This study evaluated the effect of natural and nanoemulsified essential oils from citrus fruits (Citrus latifolia) on the shelf life of avocados (Persea americana). Post-harvest treatments were applied using pure essential oil and nanoemulsions formulated at 4% and 8% essential oil concentration. The results showed that nanoemulsion treatments significantly reduced firmness loss, lowered weight loss, and inhibited microbial growth. Shelf life was extended from 8 days to approximately 10–12 days. These findings suggest that nanoemulsified essential oil coatings are a natural and effective alternative for extending avocado shelf life.
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