Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Mechanical Properties of Red Gold Nectarine Fruit during Shelf Life

Since the nectarine fruit is highly perishable due to its high moisture content and high respiration rate and difficult to store, in this research the effect of edible nano coating based on bacterial cellulose nanocrystals-fish gelatin/cinnamon essential oil (BCNCs/FGelA/CEO) containing different concentrations of essential oil (1200, 1800, and 2400 µL/L) were investigated on the mechanical properties of nectarine. The mechanical properties of nectarine fruit, including rupture force, rupture energy, deformation at the rupture point, and apparent elasticity modulus were evaluated during the cold storage period at 4 ± 1 ºC for 60 days. The results of this research showed that, in generally, the coatings were able to delay the process of changes in the mechanical properties of Nectarine, and also, increasing the concentration of essential oil had a significant effect on improving the protective ability of the coating. At the end of 60 days of storage, the lowest amount of rupture force and energy, and the highest amount of deformation at rupture point, and apparent elasticity modulus were observed in control samples (14.67N, 50mJ, 6.82mm, and 0.18MP, respectively); In contrast, the highest amount of rupture force and energy, and lowest amount of deformation at rupture point, and apparent elasticity modulus correspond to samples coated with a coating containing 2400 µL/L essential oil (40.33N, 120.98mJ, 5.56mm, and 0.62MP, respectively). These results demonstrated that this coating has commercial potential due to its highly effective ability to reduce tissue changes in Nectarine and increase its shelf life, as well as its ease of manufacture and efficacy as a biocompatible product for improving post-harvest storage of Nectarine.