Document Type : Original Article
Authors
- Oluwagbenga Oluwasola Adeogun 1
- Adeniyi Adetola Sanyaolu 2
- Temitope Oluwaseun Samuel 1
- Aliyu Abubakar 3
- Mosqurat Abiola Agbabiaka 1
- Adedotun Adeyinka Adekunle 1
1 Department of Botany, Faculty of Science, University of Lagos, Lagos, Nigeria
2 Department of Botany and Ecological Studies, University of Uyo, Akwa Ibom, Nigeria
3 Department of Botany, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria
Abstract
Purpose: This study investigated the effectiveness of tragacanth gum (TG) coatings integrated with peppermint oil (PO) in controlling pathogenic fungi in banana fruits. Research Method: The research specifically evaluated the in-vitro and in-vivo responses of these coating agents on fungal pathogens and assessed their impact on peroxidase (POD) and catalase (CAT) activities in banana fruits. Findings: The study revealed that tragacanth gum integrated with peppermint oil (TGPO) effectively inhibited the growth of Colletotrichum musae and Aspergillus fumigatus in bananas. TGPO-treated fruits exhibited significantly lower disease incidence (32.67±1.00 % for C. musae and 28±1.00 % for A. fumigatus) and severity compared to the controls after 14 days. The treatment also maintained higher catalase and peroxidase enzymatic activities, indicating enhanced disease resistance. Furthermore, TGPO-treated bananas retained better quality parameters during the 15-day storage period, including optimal pH levels, lower total soluble solids, reduced water activity, greater firmness, and decreased electrical conductivity. Research limitations: No limitations were identified during the course of carrying out this study. Originality/Value: The originality and value of this work lie in being the first study to investigate TGPO as a natural preservative coating for bananas. While previous research has examined various edible coatings and essential oils separately, this study uniquely demonstrates how integrating tragacanth gum and peppermint oil creates an effective, eco-friendly solution for extending banana shelf life by controlling fungal pathogens (particularly C. musae and A. fumigatus) while maintaining fruit quality. This novel approach addresses growing consumer demand for natural food preservation methods while potentially reducing post-harvest losses in the banana industry.
Keywords
Main Subjects
Abdi, G., Jain, M., Patil, N., Tariq, M., Choudhary, S., Kumar, P., Raj, N. S., Mohsen Ali, S. S., & Uthappa, U. T. (2024). (2024). Tragacanth gum-based hydrogels for drug delivery and tissue engineering applications. Frontiers in Materials, 11, 1296399. https://doi.org/10.3389/fmats.2024.1296399
Adekunle, A., Adeogun, O., & Olorunsuyi, Y. J. (2021). Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata. Cogent Food and Agriculture, 7(1). https://doi.org/10.1080/23311932.2021.1917834
Adeogun, O. O., Ebabhi, A. M., & Adongbede, E. M. (2023). Influence of leaf extract of Lantana camara Integrated with Maize-based coating on the quality of fresh Talinum triangulare and Telfairia occidentalis leaves. Journal of Sustainable Agriculture, 38(1), 85–98. http://dx.doi.org/10.20961/carakatani.v38i1.57446
Afedzi, A. E. K., Ahadjie, V., & Quansah, L. (2022). Gum arabic and beeswax as edible coatings for extending the postharvest shelf life of tomato (Lycopersicon esculentum. L) fruit. Ghana Journal of Science, 63(2), 31–42. https://doi.org/10.4314/gjs.v63i2.4
Akkurt, F., Yılmaz, E., & Şen, F. (2024). Determination of the effects of some post-harvest treatments on the quality of banana fruits during storage and after ripening. Meyve Bilimi, 11(1), 43–51. https://doi.org/10.51532/meyve.1463473
Alhassan, N. & Ndomakaah, A. (2024). Aloe vera gel coating maintains physicochemical parameters, extends the storage life, and preserves the qualities of Lantundan and Cavendish bananas. Journal of Horticulture and Postharvest Research, 7(3), 287-300. https://doi.org/10.22077/jhpr.2024.7190.1357
Ali, F., Akhtar, N., Shafique, S., & Shafique, S. (2021). Isolation and identification of Aspergilli causing banana fruit rot. Open Journal of Chemistry, 4(1), 8–18. https://doi.org/10.30538/psrp-ojc2021.0019
Almeida, M. M. M. de, Pizato, S., Basaglia, R. R., Pacco-Huamani, M. C., Pinedo, R. A., & Cortez-Vega, W. R. (2024). Effect of tragacanth gum (Astragalus gummifer) and melaleuca essential oil to extend the shelf life of minimally processed pineapples. Acta Scientiarum. Technology, 46(1), e65407. https://doi.org/10.4025/actascitechnol.v46i1.65407
Anis, A., Pal, K., & Al-Zahrani, S. M. (2021). Essential oil-containing polysaccharide-based edible films and coatings for food security applications. Polymers, 13(4), 1–32. https://doi.org/10.3390/polym13040575
Azarikia, F., & Abbasi, S. (2016). Mechanism of soluble complex formation of milk proteins with native gums (Tragacanth and Persian gum). Food Hydrocolloids, 59, 35–44. https://doi.org/10.1016/j.foodhyd.2015.10.018
Bansod, S., & Rai, M. (2008). Antifungal activity of essential oils from indian medicinal plants against human pathogenic Aspergillus fumigatus and A. niger. World Journal of Medical Sciences, 3(2), 81–88.
Banti, M. (2020). Review on electrical conductivity in food, the case in fruits and vegetables. World Journal of Food Science and Technology, 4(4), 80. https://doi.org/10.11648/j.wjfst.20200404.11
Beers, R. F., Jr., & Sizer, I. W. (1952). A spectrophotometric method for measuring the breakdown of hydrogen peroxide by catalase. Journal of Biological Chemistry, 195(1), 133–140. https://pubmed.ncbi.nlm.nih.gov/14938361
Chaemsanit, S., Matan, N., & Matan, N. (2018). Effect of peppermint oil on the shelf-life of dragon fruit during storage. Food Control, 90, 172–179. https://doi.org/10.1016/j.foodcont.2018.03.001
Chen, H., Cao, S., Fang, X., Mu, H., Yang, H., Wang, X., Xu, Q., & Gao, H. (2015). Changes in fruit firmness, cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage. Scientia Horticulturae, 188, 44–48. https://doi.org/10.1016/j.scienta.2015.03.018
de Oliveira, K. Á. R., Berger, L. R. R., de Araújo, S. A., Câmara, M. P. S., & de Souza, E. L. (2017). Synergistic mixtures of chitosan and Mentha piperita L. essential oil to inhibit Colletotrichum species and anthracnose development in mango cultivar Tommy Atkins. Food Microbiology, 66, 96–103. https://doi.org/10.1016/j.fm.2017.04.012
de Oliveira, T. S., Costa, A. M. M., Cabral, L. M. C., Freitas-Silva, O., Rosenthal, A., & Tonon, R. V. (2023). Anthracnose controlled by essential oils: are nanoemulsion-based films and coatings a viable and efficient technology for tropical fruit preservation?. Foods, 12(2), 279. https://doi.org/10.3390/foods
de Souza, E. L., Lundgren, G. A., de Oliveira, K. Á., Berger, L. R., & Magnani, M. (2019). An analysis of the published literature on the effects of edible coatings formed by polysaccharides and essential oils on postharvest microbial control and overall quality of fruit. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1947-1967.https://doi.org/10.1111/1541-4337.12498
dos Passos Braga, S., Lundgren, G. A., Macedo, S. A., Tavares, J. F., dos Santos Vieira, W. A., Câmara, M. P. S., & de Souza, E. L. (2019). Application of coatings formed by chitosan and Mentha essential oils to control anthracnose caused by Colletotrichum gloesporioides and C. brevisporum in papaya (Carica papaya L.) fruit. International Journal of Biological Macromolecules, 139, 631–639. https://doi.org/10.1016/j.ijbiomac.2019.08.010
Eckert, J. W., & Ogawa, J. M. (1985). The chemical control of postharvest diseases: subtropical and tropical fruits. Annual Review of Phytopathology, 23(1), 421-454. https://doi.org/10.1146/annurev.py.23.090185.002225
Mairami, F. M. (2024). Assessment of Fungal Species Associated With Banana and Orange Spoilage in Kwali Market Abuja, Nigeria. Biological and Environmental Sciences Journal for the Tropics, 21(1), 81–88. https://doi.org/10.4314/bestj.v21i1.7
Felicia, W. X. L., Rovina, K., Mamat, H., Aziz, A. H. A., Lim, L. S., Jaziri, A. A., & Nurdiani, R. (2024). Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications. Applied Food Research, 4(2), 100439. https://doi.org/10.1016/j.afres.2024.100439
Galus, S., Arik Kibar, E. A., Gniewosz, M., & Kraśniewska, K. (2020). Novel materials in the preparation of edible films and coatings—A review. Coatings, 10(7), 674. https://doi.org/10.3390/coatings10070674
Gavlighi, H. A., Meyer, A. S., Zaidel, D. N. A., Mohammadifar, M. A., & Mikkelsen, J. D. (2013). Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum. Food Hydrocolloids, 31(1), 5–14. https://doi.org/10.1016/j.foodhyd.2012.09.004
Ghayempour, S., & Montazer, M. (2019). A novel controlled release system based on Tragacanth nanofibers loaded Peppermint oil. Carbohydrate Polymers, 205, 589–595. https://doi.org/10.1016/j.carbpol.2018.10.078
Godarzi, H., Mohammadifar, M. A., Rad, A. H., Pirouzian, H. R., Ansari, F., & Pourjafar, H. (2021). Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions. Journal of Food Measurement and Characterization, 15(5), 4735–4746. https://doi.org/10.1007/s11694-021-01052-z
Gonçalves, D., Ribeiro, W. R., Gonçalves, D. C., Menini, L., & Costa, H. (2021). Recent advances and future perspective of essential oils in control Colletotrichum spp.: A sustainable alternative in postharvest treatment of fruits. Food Research International, 150, 110758.
Hojnik, N., Modic, M., Ni, Y., Filipič, G., Cvelbar, U., & Walsh, J. L. (2019). Effective Fungal Spore Inactivation with an Environmentally Friendly Approach Based on Atmospheric Pressure Air Plasma. Environmental Science and Technology, 53(4), 1893–1904. https://doi.org/10.1021/acs.est.8b05386
Hossain, M. S., & Iqbal, A. (2016). Effect of shrimp chitosan coating on postharvest quality of banana (Musa sapientum L.) fruits. International Food Research Journal, 23(1), 277-283.
Iacovino, S., Cofelice, M., Sorrentino, E., Cuomo, F., Messia, M. C., & Lopez, F. (2024). Alginate-based emulsions and hydrogels for extending the shelf life of banana fruit. Gels, 10(4). https://doi.org/10.3390/gels10040245
Jiao, W., Liu, X., Li, Y., Li, B., Du, Y., Zhang, Z., ... & Fu, M. (2022). Organic acid, a virulence factor for pathogenic fungi, causing postharvest decay in fruits. Molecular Plant Pathology, 23(2), 304-312. https://doi.org/10.1111/mpp.13159
Karnwal, A., Kumar, G., Singh, R., Selvaraj, M., Malik, T., & Al Tawaha, A. R. M. (2025). Natural biopolymers in edible coatings: Applications in food preservation. Food Chemistry: X, 102171. https://doi.org/10.1016/j.fochx.2025.102171
Kumar, D., Arya, S. K., Shamim, M., Srivastava, D., Tyagi, M., & Singh, K. N. (2021). Impact of food selection and usage pattern on consumers’ attitude towards food label information. Journal of Postharvest Technology, 9(1), 53–63. www.jpht.in
Kuyu, C. G., & Tola, Y. B. (2018). Assessment of banana fruit handling practices and associated fungal pathogens in Jimma town market, southwest Ethiopia. Food Science and Nutrition, 6(3), 609–616. https://doi.org/10.1002/fsn3.591
López-Mata, M. A., Ruiz-Cruz, S., Ornelas-Paz, J. D. J., Cira-Chávez, L. A., & Silva-Beltrán, N. P. (2015). Antibacterial and antioxidant properties of edible chitosan coatings incorporated with essential oils. International Journal of Pharma and Bio Sciences, 6(4), P251-P264.www.ijpbs.net
Matche, R. S., & Adeogun, O. O. (2022). Physicochemical characterisations of Nanoencapsulated Eucalyptus globulus oil with gum Arabic and gum Arabic nanocapsule and their biocontrol effect on anthracnose disease of Syzygium malaccense Fruits. Scientific African, e01421. https://doi.org/10.1016/j.sciaf.2022.e01421
Matrose, N. A., Obikeze, K., Belay, Z. A., & Caleb, O. J. (2021). Plant extracts and other natural compounds as alternatives for post-harvest management of fruit fungal pathogens: A review. Food Bioscience, 41, 100840. https://doi.org/10.1016/j.fbio.2020.100840
Mendy, T. K., Misran, A., Mahmud, T. M. M., & Ismail, S. I. (2019). Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit. Scientia Horticulturae, 246, 769–776. https://doi.org/10.1016/j.scienta.2018.11.054
Mesías, F. J., Martín, A., & Hernández, A. (2021). Mesías, F. J., Martín, A., & Hernández, A. (2021). Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit. Food Research International, 150, 110749. https://doi.org/10.1016/j.foodres.2021.110749
Moalemiyan, M., Ramaswamy, H. S., & Maftoonazad, N. (2012). Pectin-based edible coating for shelf-life extension of Ataulfo mango. Journal of Food Process Engineering, 35(4), 572–600. https://doi.org/10.1111/j.1745-4530.2010.00609.x
Mohammadi, M., Azizi, M. H., & Zoghi, A. (2020). Antimicrobial activity of carboxymethyl cellulose–gelatin film containing Dianthus barbatus essential oil against aflatoxin-producing molds. Food Science and Nutrition, 8(2), 1244–1253. https://doi.org/10.1002/fsn3.1413
Mohammed Idris, F., Mohammed Ibrahim, A., & Fikreyesus Forsido, S. (2015). Essential oils to control Colletotrichum musae in vitro and in vivo on banana fruits. American-Eurasian Journal of Agricultural and Environmental Science, 15(3), 291-302. https://doi.org/10.5829/idosi.aejaes.2015.15.3.12551
Moreira, E. D. S., SILVA, N. M. C. D., Brandão, M. R. S., Santos, H. C., & Ferreira, T. A. P. D. C. (2021). Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits. Food Science and Technology, 42, e26221. https://doi.org/10.1590/fst.26221
Murmu, S. B., & Mishra, H. N. (2018). Post-harvest shelf-life of banana and guava: Mechanisms of common degradation problems and emerging counteracting strategies. Innovative Food Science & Emerging Technologies, 49, 20-30. https://doi.org/10.1016/j.ifset.2018.07.011
Nasiri, M., Barzegar, M., Sahari, M. A., & Niakousari, M. (2018). Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus). International Journal of Biological Macromolecules, 106, 218–226. https://doi.org/10.1016/j.ijbiomac.2017.08.003
Pamungkas, A., Siregar, Z. A., Sedayu, B. B., Fauzi, A., & Novianto, T. D. (2023). A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas (Musa acuminata cavendish). Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 11(2), 232–245. https://doi.org/10.29303/jrpb.v11i2.543
Pandey, A., & Negi, P. S. (2018). Pandey, A., & Negi, P. S. (2018). Use of natural preservatives for shelf life extension of fruit juices. In Fruit juices (pp. 571-605). Academic Press. https://doi.org/10.1016/B978-0-12-802230-6.00029-1
Pawar, S., Rathod, G., & Nanjunadappa, M. (2024). Characterization and Management of Post-harvest Fungal Diseases in Banana (Musa paradisiaca). Journal of Advances in Biology & Biotechnology, 27(8), 1093–1103. https://doi.org/10.9734/jabb/2024/v27i81230
Perez-Vazquez, A., Barciela, P., Carpena, M., & Prieto, M. A. (2023). Edible coatings as a natural packaging system to improve fruit and vegetable shelf life and quality. Foods, 12(19), 3570. https://doi.org/10.3390/foods12193570
Perumal, A. B., Huang, L., Nambiar, R. B., He, Y., Li, X., & Sellamuthu, P. S. (2022). Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Food Chemistry, 375, 131810. https://doi.org/10.1016/j.foodchem.2021.131810
Pillai, A. R., Eapen, A. S., Zhang, W., & Roy, S. (2024). Polysaccharide-based edible biopolymer-based coatings for fruit preservation: A review. Foods, 13(10), 1529. https://doi.org/10.3390/foods13101529
Purewal, S. S., Kaur, A., Bangar, S. P., Singh, P., & Singh, H. (2023). Protein-based films and coatings: an innovative approach. Coatings, 14(1), 32. https://doi.org/10.3390/coatings14010032
Qu, T., Li, B., Huang, X., Li, X., Ding, Y., Chen, J., & Tang, X. (2020). Effect of peppermint oil on the storage quality of white button mushrooms (Agaricus bisporus). Food and Bioprocess Technology, 13(3), 404–418. https://doi.org/10.1007/s11947-019-02385-w
Radev, R., & Pashova, S. (2020). Application of edible films and coatings for fresh fruit and vegetables. Qual. Access Success, 21(177), 108-112. https://www.researchgate.net/publication/343850924
Raghav, P. K., Agarwal, N., & Saini, M. (2016). Edible coating of fruits and vegetables: A review. Education, 1(2), 188-204. www.rdmodernresearch.com
Rajapaksha, L., Gunathilake, D. C., Pathirana, S., & Fernando, T. (2021). Reducing post-harvest losses in fruits and vegetables for ensuring food security – Case of Sri Lanka. MOJ Food Processing & Technology, 9(1), 7–16. https://doi.org/10.15406/mojfpt.2021.09.00255
Rockland, L. B. ., & Stewart, G. F. (1981). Water activity : influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. Academic Press.
Saleh, M. A., Zaied, N. S., Maksoud, M. A., & Hafez, O. M. (2019). Application of arabic gum and essential oils as the postharvest treatments of le conte pear fruits during cold storage. Asian Journal of Agricultural and Horticultural Research, 3(3), 1–11. https://doi.org/10.9734/ajahr/2019/v3i329999
Samtiya, M., Aluko, R. E., Dhewa, T., & Moreno-Rojas, J. M. (2021). Potential health benefits of plant food-derived bioactive components: An overview. Foods, 10(4), 839. https://doi.org/10.3390/foods10040839
Sanchís, E., Ghidelli, C., Sheth, C. C., Mateos, M., Palou, L., & Pérez‐Gago, M. B. (2017). Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante). Journal of the Science of Food and Agriculture, 97(1), 252-260. https://doi.org/10.1002/jsfa.7722
Saxena, A., Sharma, L., & Maity, T. (2020). Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables. In Biopolymer-Based Formulations: Biomedical and Food Applications (pp. 859–880). Elsevier. https://doi.org/10.1016/978-0-12-816897-4.00034-5
Sellamuthu, P. S., Mafune, M., Sivakumar, D., & Soundy, P. (2013). Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado. Journal of the Science of Food and Agriculture, 93(12), 3024–3031. https://doi.org/10.1002/jsfa.6135
Shakil, M., Islam, S., Yasmin, S., Hossain Sarker, M. S., & Noor, F. (2023). Effectiveness of aloe vera gel coating and paraffin wax-coated paperboard packaging on post-harvest quality of hog plum (Spondius mangifera L.). Heliyon, 9(7). https://doi.org/10.1016/j.heliyon.2023.e17738
Singh, R., Shushni, M. A. M., & Belkheir, A. (2015). Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8(3), 322–328. https://doi.org/10.1016/j.arabjc.2011.01.019
Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506-516. https://doi.org/10.3945/an.112.002154
Soppelsa, S., Van Hemelrijck, W., Bylemans, D., & Andreotti, C. (2023). Essential oils and chitosan applications to protect apples against postharvest diseases and to extend shelf life. Agronomy, 13(3). https://doi.org/10.3390/agronomy13030822
Surekha, M., & Reddy, S. M. (2014). Preservatives: Classification and Properties. In Encyclopedia of Food Microbiology: Second Edition (pp. 69–75). Elsevier Inc. https://doi.org/10.1016/B978-0-12-384730-0.00257-3
Tapia, M. S., Alzamora, S. M., & Chirife, J. (2008). Effects of water activity (aw) on microbial stability: as a hurdle in food preservation. In Water Activity in Foods: Fundamentals and Applications (pp. 239–271). Blackwell Publishing Ltd. https://doi.org/10.1002/9780470376454.ch10
Tesfay, S. Z., Magwaza, L. S., Mbili, N., & Mditshwa, A. (2017). Carboxyl methylcellulose (CMC) containing moringa plant extracts as new postharvest organic edible coating for Avocado (Persea americana Mill.) fruit. Scientia Horticulturae, 226, 201–207. https://doi.org/10.1016/j.scienta.2017.08.047
Teshome, E., Forsido, S. F., Rupasinghe, H. V., & Olika Keyata, E. (2022). Potentials of natural preservatives to enhance food safety and shelf life: A review. The Scientific World Journal, 2022(1), 9901018. https://doi.org/10.1155/2022/9901018
Thakur, R., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Scarlett, C. J., Bowyer, M., Singh, S. P., & Vuong, Q. V. (2018). Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina). Scientia Horticulturae, 237, 59–66. https://doi.org/10.1016/j.scienta.2018.04.005
Török, Á., Yeh, C. H., Menozzi, D., Balogh, P., & Czine, P. (2023). European consumers’ preferences for fresh fruit and vegetables – A cross-country analysis. Journal of Agriculture and Food Research, 14, 100883. https://doi.org/10.1016/j.jafr.2023.100883
Tugce Senturk Parreidt, K. M. and M. S. (2018). Alginate-Based Edible Films and Coatings for Food Packaging Applications. 1–38. https://doi.org/10.3390/foods7100170
Venkatarayappa, T., Fletcher, R. A., & Thompson, J. E. (1984). Retardation and reversal of senescence in bean leaves by benzyladenine and decapitation. Plant and Cell Physiology, 25(3), 407-418. https://academic.oup.com/pcp/article-abstract/25/3/407/1867469
Vilaplana, R., Pazmiño, L., & Valencia-Chamorro, S. (2018). Control of anthracnose, caused by Colletotrichum musae, on postharvest organic banana by thyme oil. Postharvest Biology and Technology, 138, 56–63. https://doi.org/10.1016/j.postharvbio.2017.12.008
Wang, Z., Sui, Y., Li, J., Tian, X., & Wang, Q. (2022). Biological control of postharvest fungal decays in citrus: a review. In Critical Reviews in Food Science and Nutrition, 62(4), 861–870. Taylor and Francis Ltd. https://doi.org/10.1080/10408398.2020.1829542
Yousuf, B., Wu, S., & Siddiqui, M. W. (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. In Trends in Food Science and Technology, 108, 245–257. Elsevier Ltd. https://doi.org/10.1016/j.tifs.2021.01.016
Zakaria, L. (2021). Diversity of colletotrichum species associated with anthracnose disease in tropical fruit crops - A review. Agriculture (Switzerland), 11(4), 297. https://doi.org/10.3390/agriculture11040297
Zare-Bavani, M. R., Rahmati-Joneidabad, M., & Jooyandeh, H. (2024). Gum tragacanth, a novel edible coating, maintains biochemical quality, antioxidant capacity, and storage life in bell pepper fruits. Food Science and Nutrition, 12(6), 3935–3948. https://doi.org/10.1002/fsn3.4052
Zore, K., Rajenimbalkar, V., & Shaikh, N. (2021). Ripening behaviour of banana treated with different ethylene sources. International Journal of Farm Sciences, 11(1and2), 51–56. https://doi.org/10.5958/2250-0499.2021.00009.4
)