Abstract
Edible coatings comprised of antimicrobial polymers based on chitosan are promising technologies to preserve post-harvest fruit quality. In this study, we investigated the potential utility of a coating made from chitosan modified by N-acylation with fatty acid to preserve post-harvest papaya quality. Peppermint essential oil (EO) was added to the chitosan-based coatings as an antifungal agent. A formulation which contained a high concentration of peppermint EO (1.0%) without chitosan apparently damaged the peel, resulting in higher peel discolouration, less colour development and lower marketability. The most promising treatment was unmodified chitosan (1%) in combination with peppermint EO (0.2%). The fruits treated with this formulation showed
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