Structural Packaging Technique Using Biocompatible Nanofiber with Essential Oil to Prolong the Shelf-Life of Fruit

We have studied the technique for efficient prolong the shelf-life of fruit. To prolong the shelf-life of fruit, one of the most important factor is the concentration of oxygen (O₂) and carbon dioxide (CO₂) produced by the fruits inside the packaging. Therefore, to create the right environment, it recommended creating pores which O₂ and CO₂ can be exchanged. We utilize electrospinning technique for easy electrohydrodynamic fabrication of nanofibers by electric force to fabricate nano-sized fibers with high porosity. Additionally, use of essential oil is very appropriate to reduce postharvest disease cause of their antibacterial and like-pesticide properties. In this study, we fabricated different structural packaging types using nanofibers and essential oil to compare the efficacy. After that, we observed the percentage of corruption is significantly reduced by using peach as a kind of fruits. These packaging techniques will overcome the limitation of fruits life with postharvest disease not only field of fruit packaging techniques.