An Edible Film Containing Evodia rutaecarpa Essential Oil for Alleviating Post-Harvest Quality Deterioration in Fresh Mangoes.

Mango is a significant tropical fruit, characterized by its high nutrient content and distinctive flavor. However, as a well-known climacteric fruit, mangoes are highly susceptible to quality deterioration during post-harvest storage if proper preservation measures are not taken. The present study utilized a composite film for the purpose of preserving mangoes post-harvest, employing a combination of chitosan, Evodia rutaecarpa essential oil (WEO), and glycerin as the fundamental raw materials. GC-MS analysis of WEO identified 48 components, including various antibacterial and antioxidant compounds. WEO nanoemulsions (WEON) were prepared, and characterization was based on particle size, zeta potential, and PDI. The optimal loading ratio was 6% v/v. The composite films were prepared using the solvent casting method and characterized by AFM, SEM, XRD, and FTIR to verify the successful incorporation of WEON into the composite films. The performance testing indicated that the composite film comprising 40% WEON (CS-40%WEON) exhibited optimal performance, characterized by its superior barrier properties (oxygen permeability: 19.81 × 10-4∙g∙m-2∙s-1 and water vapor permeability: 44.59 × 10-8∙g∙m-1∙h-1∙Pa-1). In addition, CS-40% WEON exhibited significant antioxidant (DPPH: 80.75% and ABTS+: 83.01%) and antibacterial properties (inhibitory zone: 16.43 mm (Escherichia coli) and 15.87 mm (Staphylococcus aureus)). During 10 days of mango preservation experimentation conducted at ambient temperature, the CS-40%WEON was found to enhance the appearance of the mangoes, reduce discoloration and the presence of brown spots, decrease water loss and the loss of soluble solids, and maintain fruit hardness and flavor. In summary, this composite film effectively preserved the freshness of mangoes after harvest. PRACTICAL APPLICATIONS: This study provided a novel approach to the problem of post-harvest preservation of mangoes by combining Evodia rutaecarpa essential oil with chitosan.