The application of a spray-coated Nano-CeO2-Reinforced chitosan nanocomposite coating for banana preservatio

Post-harvest fruit spoilage results in significant economic losses and raises food safety concerns; these issues have a profound impact on both human health and the environment. Bananas are rich in nutrients, but their high perishability is a major obstacle that has limited their export. This study investigates the effectiveness of a nanocomposite spray coating based on chitosan (CH) integrated with both hydrothermally prepared CeO2 (hCeO2) and solvothermally prepared CeO2 (sCeO2) at extending the shelf life of post-harvest bananas. The preservative capabilities of this nanocompos- ite spray coating were assessed using visual attributes, weight and water loss, firmness, total soluble solids, total acidity, and pH during storage. The results highlight the effectiveness of CH-sCeO2 at limiting the weight loss and softening of bananas, delaying the climacteric peak, and slowing down physicochemical changes in comparison with CH-hCeO2, Kadozan, and chitosan coatings, as well as uncoated fruit. Specifically, CH-sCeO2 applied using the spray-coating method extended the shelf life of post-harvest bananas to 8 days at 25 ◦C and 64 % RH, providing an alternative approach to enhancing the storability of perishable fruits.