Nanocellulose Coating Associated with Lemongrass Essential Oil at Postharvest of Blackberry Fruits

Blackberry is a fruit that has high nutritional value, a factor that has expanded its?consumption worldwide. However, due to the fragility of the fruits and the high incidence?of postharvest diseases, the fruits have a short shelf life. Thus, the objective of this study?was to evaluate whether the application of coatings based on microfibrillated cellulose?(NC) and lemongrass essential oil (EO) nanoparticles can prolong the shelf life of?blackberry fruits after harvest. EO-coated blackberry fruits at nanocellulose?concentrations were analyzed as follows: 0; 0.2; 0.4; 0.6 and 0.8%, in addition to the?control treatment of which neither essential oil nor nanocellulose was used, for eachtreatment five repetitions were used. The fruits were analyzed soon after the application?of the cover and at three and six days after storage. Fruit quality was assessed by soluble?solids (SS), titratable acidity (TA), pH, fresh weight loss (FWL) and colorimetric?parameters such as luminosity, hue angle and fruit peel chroma. (*)Coating on EO (1000?ppm) blackberries combined with NC at concentrations of 0.2, 0.4 and 0.6% is promising?in preserving blackberry fruits and reducing the process color reversal, up to six days of?storage. The 0.4% NC + 1000 ppm EO conjugated coating showed no SS changes in?blackberry fruits during the six days of storage.SourcesNanocellulose Coating Associated with Lemongrass Essential Oil at?Postharvest of Blackberry FruitsEvaldo Leandro Potma da Silva; Tereza Cristina de Carvalho; Ricardo Antonio Ayub &?Mariana Celano Menezes de AlmeidaPreprint?file:///C:/Users/Usuario/Pictures/preprints201910.0131.v1.pdfdoi:10.20944/preprints201910.0131.v1Picture by Asklepios Seeds,?Cymbopogon flexuosus, Lemongrass(*) NE - The abstract does not mention odor / flavour evaluation, for potential lemongrass essential oil influence