Effect of lemon essential oil-enriched coating on the postharvest storage quality of citrus fruits

The objective of this study was to evaluate the use lemon essential oil and its mixtures with chitosan, calcium chloride, natamycin on postharvest storage quality citrus. analysis physiological biochemical index changes citrus stored at 20 ± 2 °C 75 5% relative humidity for 60 days showed that could help maintain nutritional sensory In addition, increased activities superoxide dismutase (SOD), catalase (CAT), peroxidase (POD). treated 1.0% oil, 0.03% presented highest contents total soluble solids(TSS), titratable acid (TA), vitamin C (Vc), lowest decay rate, weight loss, conductivity, malondialdehyde (MDA) content, better SOD, CAT, POD activities, all which suggested mixture had best effect keeping fresh. This work provide a theoretical basis using as green preservative improve