Application of Chitosan and Pectin‐Based Nanoemulsion Coating for the Preservation of Plum ( Prunus domestica ) Fruit

ABSTRACT Pectin, a bioactive polysaccharide, was mixed with chitosan (CS) and blended with three essential oil formulations to prepare nanoemulsion‐based edible coatings. Three nanoemulsion‐based coatings, C 1 , C 2 , and C 3 , comprising chitosan and pectin at ratios of 1:1, 1.25:1.25, and 1.50:1.50, respectively, were applied to plum fruits and stored at 7°C for 18 days to evaluate their preservation effectiveness. The results have documented the stability and compatibility of prepared nanoemulsions when applied during the fruit storage period. The nanoemulsion C 3 inhibited E. coli and S. aureus by 1.20 ± 0.06 and 0.90 ± 0.09 mm, respectively. Furthermore, the C 3 coating effectively delayed key quality deterioration parameters ( p < 0.05), such as reduced weight loss (7.75%), maintained firmness (2.50 kg/cm 2 ), lower decay incidence (2.80%), respiration rate (RR, 6.80 CO 2 /kg/h), and ethylene production (3.80 μL/kg/h). It also preserved titratable acidity (1.77%), total soluble solids (8.30°Brix), total phenolic content (160 mg GAE/100 g FW), pH values (3.35), and overall acceptability (6.60 score). These results established a robust foundation for the development and application of the active edible coating for prepared nanoemulsions C 3 , C 2 , and C 1 to preserve postharvest quality and prolong the shelf life of fruits and vegetables.