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<p>This study evaluated the effectiveness of a methylcellulose-carnauba wax (MC-CW) nanoemulsion coating in combination with various packaging methods, active modified atmosphere packaging, passive modified atmosphere packaging, and perforated packaging to maintain the quality of whole <i>Red Delicious</i> apples under ambient storage conditions (20&#xa0;°C, 55% RH) for a duration of six weeks. The MC–CW nanoemulsion demonstrated an average droplet size of approximately 90&#xa0;nm and was utilized on apples before packaging. Physicochemical parameters, such as weight loss, firmness, soluble solids, titratable acidity, and color, were monitored, together with headspace gas composition and sensory attributes. FTIR spectra analysis of the emulsion revealed no new absorption bands when compared to the individual components, suggesting that there were no significant chemical modifications during the formulation process. The results suggested that the MC–CW coating led to a reduction in weight loss and a decrease in firmness compared to the uncoated apples. Nevertheless, sensory evaluations indicated that apples in perforated packaging received higher scores compared to those in active modified atmosphere packaging (MAP), even with increased weight loss, probably due to the prevention of anaerobic conditions. Overall, these findings indicate that the combination of MC–CW coatings with the right packaging can enhance the shelf life and sensory quality of apples in typical retail conditions, although further validation in commercial cold storage is needed.</p>

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Methylcellulose–carnauba wax nanoemulsion coating and modified atmosphere packaging for postharvest preservation of Red delicious apples

  • 期刊论文

  • 发表日期：

    2026年1月8日

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  • Marzieh Rezaei,
  • Nasser Sedaghat

摘要

This study evaluated the effectiveness of a methylcellulose-carnauba wax (MC-CW) nanoemulsion coating in combination with various packaging methods, active modified atmosphere packaging, passive modified atmosphere packaging, and perforated packaging to maintain the quality of whole Red Delicious apples under ambient storage conditions (20 °C, 55% RH) for a duration of six weeks. The MC–CW nanoemulsion demonstrated an average droplet size of approximately 90 nm and was utilized on apples before packaging. Physicochemical parameters, such as weight loss, firmness, soluble solids, titratable acidity, and color, were monitored, together with headspace gas composition and sensory attributes. FTIR spectra analysis of the emulsion revealed no new absorption bands when compared to the individual components, suggesting that there were no significant chemical modifications during the formulation process. The results suggested that the MC–CW coating led to a reduction in weight loss and a decrease in firmness compared to the uncoated apples. Nevertheless, sensory evaluations indicated that apples in perforated packaging received higher scores compared to those in active modified atmosphere packaging (MAP), even with increased weight loss, probably due to the prevention of anaerobic conditions. Overall, these findings indicate that the combination of MC–CW coatings with the right packaging can enhance the shelf life and sensory quality of apples in typical retail conditions, although further validation in commercial cold storage is needed.