Blackberry extend shelf life by nanocellulose and vegetable oil coating

Blackberry is a fruit that has high nutritional value, a factor that has expanded its consumption worldwide.However, due to the fragility of the fruits and the high incidence of postharvest diseases, the fruits have a short shelf life.Thus, the objective of this study was to evaluate whether the application of coatings based on micro fibrillated cellulose (NC) and lemongrass essential oil (EO) nanoparticles can prolong the shelf life of blackberry fruits after harvest.EO-coated blackberry fruits at nanocellulose concentrations were analyzed as follows: 0; 0.2; 0.4; 0.6 and 0.8%, in addition to the control treatment of which neither essential oil nor nanocellulose was used, for each treatment five repetitions were used.The fruits were analyzed soon after the application of the cover and at three and six days after storage.Fruit quality was assessed by soluble solids (SS), titratable acidity (TA), pH, fresh weight (FW) and colorimetric parameters such as luminosity, hue angle and fruit peel chroma.Coating on EO (1000 ppm) blackberries combined with NC at concentrations of 0.2, 0.4 and 0.6% is promising in preserving blackberry fruits and reducing the process color reversal, up to six days of storage.The 0.4% NC + 1000 ppm EO conjugated coating showed no SS changes in blackberry fruits during the six days of storage.