Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples

This study aimed to assess the effectiveness of bacterial cellulose nanocrystals (BCNCs)-gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings containing various CEO concentrations (1200, 1800, and 2400 μL/L) in retarding ripening senescence ‘Red Delicious’ apples during cold storage (60 days at 4 °C). Coatings decreased weight loss (WL) (~3.6%), as compared uncoated fruit (~4.8%). A direct relationship between concentration respiration rate/ethylene production was also disclosed. Flesh firmness higher for coated samples, with better results detected especially when highest amount applied (36.48 N μL/L delivered dose vs. 32.60 1200 one). These findings were corroborated by additional tests on surface color, total acidity, soluble solids content, pH, ascorbic acid, activities polyphenol oxidase (PPO) peroxidase (POD). demonstrated capability BCNCs-GelA/CEO systems dramatically enhance storability quality refrigerated storage, thus avoiding undesired losses increasing economic performance fresh industries.