Improving quality of strawberry by novel essential oil nanoemulsions of Echinophora platyloba combined with Aloe vera gel and gum arabic
Abstract Strawberry fruits are highly perishable and have a limited shelf life. Therefore, effective methods such as essential oils (EOs) and edible coatings are required to mitigate spoilage and maintain fruit quality during storage. In the current study, Echinophora platyloba EO was extracted and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-01-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-86259-6 |