Synthesized lemongrass oil‐chitosan nanoemulsion coating for enhanced post‐harvest preservation of bananas ( <i>Musa</i> AAA)

Abstract This study aimed to make and evaluate a lemongrass essential oil‐chitosan (LEO‐Chi) nanoemulsion (nano LEO‐Chi) to use as an edible coating that can help keep bananas ( Musa AAA) fresh for a longer time and maintain their quality post‐harvest. The nanoemulsion created was stable and consistent, with droplets size averaging 178 ± 7.3 nm, a low polydispersity index (PDI) of 0.259 ± 0.021, and a high positive zeta potential of +25.22 mV. Furthermore, scanning electron microscopy visually confirmed the formation of near‐spherical nanostructures (80–200 nm). Using nano LEO‐Chi coatings at 75% and 100% concentrations significantly reduced weight loss and kept the bananas firm during the 36‐day storage period. Moreover, these coatings slowed down ripening by effectively reducing the total acidity and the rise in total soluble solids and slowed down ethylene generation and inhibited breathing rates, therefore lengthening the pre‐climacteric period and slowing down ripening. These findings highlight nano LEO‐Chi as a sustainable, interesting edible coating for improving banana preservation and extending its marketable shelf life since they show the synergistic effects of the semi‐permeable barrier developed by chitosan and the properties of lemongrass essential oil.