Essential oil nanoemulsion coatings as controlled-release antimicrobial mechanism for postharvest mango preservation

Mango (Mangifera indica L.) is a tropical fruit of high commercial value; however, its postharvest quality is severely limited by anthracnose caused by Colletotrichum gloeosporioides. The pathogen establishes latent infections during fruit development that rapidly activate during ripening, resulting in economic losses. Although synthetic fungicides are used for disease control, their use raises concerns about resistance development, environmental impacts, and food safety. Essential oils (EOs) represent a promising alternative, but their practical application is constrained by limited physicochemical stability. This study evaluated essential oil nanoemulsions (EO-NEs) as edible coatings to enhance postharvest mango preservation and control anthracnose.

Oil-in-water NEs formulated from thyme, clove, lemon, and cinnamon EOs were prepared and evaluated for antimicrobial activity and storage preservation efficacy. Thyme and clove oil NEs exhibited the strongest antifungal activity against C. gloeosporioides and were selected for coating applications. Mangoes treated with thyme oil NE (20 mL L^-1) showed reduced weight loss, while thyme oil coatings (1.5% v/v) effectively maintained fruit firmness. Clove oil NE (20 mL L^-1) reduced total microbial counts to 2.9 log CFU g^-1 at the end of storage. Additionally, NE coatings delayed pectin degradation, stabilized total soluble solids and titratable acidity, and significantly suppressed anthracnose lesion development.

Thyme and clove-based EO-NE function as effective edible coatings, improving postharvest mango quality while suppressing anthracnose progression. The NE delivery system enhances EO stability and antimicrobial efficacy, offering a sustainable, non-chemical alternative for postharvest disease management and mango fruit quality preservation. © 2026 Society of Chemical Industry.