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This study investigates the development of natural wax-based edible coatings using carnauba and shellac combined with carvacrol nanoemulsion to enhance the postharvest quality and shelf-life of mandarin oranges. The coatings significantly reduced weight loss and maintained firmness and acidity over 30 days of storage, effectively doubling the shelf-life of the fruit. The findings suggest that these coatings could serve as a sustainable alternative to synthetic preservatives, addressing both quality retentio

Author

lunosica

Language

EN