Avocado ( Mill.) has gained popularity as a widely produced and consumed fruit worldwide, raising concerns about its storage and transportation. The avocado, being a climacteric fruit sensitive to chilling injury, faces challenges that affect its shelf life and commercial viability. This research delves into the effectiveness of edible sodium alginate 2 % (weight/weight, w/w) (SA) and carnauba wax 1 % (w/w) (CW) coatings, both independently and in combination with lemongrass essential oil, sodium alginate 2 % (w/w) + lemongrass essential oil 1.25 % (SALG) and carnauba wax 1 % + lemongrass essential oil 1.25 % (w/w) CWLG) as postharvest treatments. Uncoated avocados were used as control (CT). The nanocoating-treatments aim to preserve the quality of 'Hass' avocados harvested during the early, middle, and late season. After treating the fruits, some from each treatment group were kept at 21 ± 1 ºC for 7 days (shelf life). The rest were stored at 5 ºC and 90 % RH for 15, 30, and 45 days before being submitted also to shelf life. In each sampling date, quality parameters measured included: firmness, color (L*, ), weight loss, gray pulp symptoms, ethylene production and pulp electrolyte leakage. Also, fatty acids (FA), hydrogen peroxide (HO), malondialdehyde (MDA), α-farnesene (Farn) and conjugated trienols (Ctrols) were quantified in avocado pulp. Fruit quality analysis showed that all coatings improve quality and reduction of gray pulp development, especially CW and the incorporation of lemongrass in both matrices. Therefore, these edible coatings can be an alternative to improve preservation of avocado fruit quality through cold storage and subsequent shelf-life, which potentially reduce fruit waste.

中文翻译：

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海藻酸钠和巴西棕榈蜡纳米乳液与柠檬草精油对长时间冷藏期间早、中、晚采摘季节“哈斯”鳄梨果实品质的影响


鳄梨（Mill.）作为一种在世界范围内广泛生产和消费的水果而广受欢迎，引发了人们对其储存和运输的担忧。牛油果是一种对冷害敏感的跃变型水果，面临着影响其保质期和商业可行性的挑战。本研究深入探讨了食用海藻酸钠 2%（重量/重量，w/w）（SA）和巴西棕榈蜡 1%（w/w）（CW）涂层的有效性，无论是单独使用还是与柠檬草精油、钠结合使用海藻酸盐 2 % (w/w) + 柠檬草精油 1.25 % (SALG) 和巴西棕榈蜡 1 % + 柠檬草精油 1.25 % (w/w) CWLG) 作为采后处理。未包衣的鳄梨用作对照（CT）。纳米涂层处理旨在保持早、中、晚季收获的“哈斯”鳄梨的质量。处理水果后，每个处理组中的一些水果在 21 ± 1 ℃ 下保存 7 天（保质期）。其余的在提交保质期之前在 5 ℃ 和 90% RH 下储存 15、30 和 45 天。在每个采样日期，测量的质量参数包括：硬度、颜色（L*，）、重量损失、灰髓症状、乙烯产生和纸浆电解质渗漏。此外，还对鳄梨果肉中的脂肪酸 (FA)、过氧化氢 (H2O)、丙二醛 (MDA)、α-法呢烯 (Farn) 和共轭三烯醇 (Ctrols) 进行了定量。水果质量分析表明，所有涂层都提高了质量并减少了灰浆的形成，尤其是 CW 和在两种基质中加入柠檬草。因此，这些可食用涂层可以成为通过冷藏和随后的保质期来改善鳄梨果实品质保存的替代方案，这可能会减少水果浪费。