Chitosan nano-biopolymer/Citrus paradisi peel oil delivery system enhanced shelf-life and postharvest quality of cherry tomato

Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic gelation method and its effect on physicochemical properties of cherry tomatoes was evaluated during 18 days of storage at 10 °C. The highest loading capacity and encapsulation efficiency were obtained from the weight ratio of 1:0.25 Cs to oil. TEM, DLS and FTIR were used to characterize the nanoparticles. The release of the oil from the nanoparticles followed the Fickian diffusion model. CpEO-CsNPs-CO and CpEO-CsNPs-RE treatments reduced ethylene production and respiration rate and indicated a significant and promising effect on increasing the level of antioxidant enzymes (CAT and POD), slowing down the loss of ascorbic acid and total phenolic content and consequently, maintaining antioxidant capacity. These treatments prevented a rapid decline in TSS and TA and an increase in lycopene and MDA level, and maintained the firmness, weight, and color of the fruits throughout storage period. [Display omitted] •The active release of grapefruit oil was very effective in maintaining the quality of cherry tomatoes.•CpEO-CsNPs decreased the ethylene production and respiration rate in cherry tomato.•CpEO-CsNPs increased the activity of antioxidant enzymes in cherry tomato.•CpEO-CsNPs decreased the loss of AA and TPC and preserved antioxidant capacity.•CpEO-CsNPs decreased the loss of firmness and changes in fruit color.