CS-BA was synthesized using self-assembly reaction of watersoluble
CS and BA and was characterized by SEM, TEM and FT-IR.
The superior performance of T. vulgaris essential oils when encapsulated
by CS-BA nanogel under both sealed and non-sealed conditions
in comparison with free oils was revealed. The in vivo
experiment also showed that the encapsulated oils at 700 mg/l
concentrationwas capable of preserving the quality the fruit during
the 1-month storage period. Having considered the remarkable
synergic effect achieved when the CS-BA nanogel was used in
combination with the studied essential oils, further investigations
on these CS-BA nanogels and their preserving impact on other
crops are also suggested.