The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of sp. and Reduction of Postharvest Decay of Kiwifruit.

Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because of their strong volatility and easily oxidized. Encapsulation of EOs into nanoemulsions could effectively prevent oxidative deterioration.