The use of nanocellulose in coatings for preserving perishable fruits and vegetables is increasing because it can maintain the shelf-life by delaying ripening and quality deterioration. In this research, lignin-containing nanocellulose (LCNC) was extracted from sugarcane bagasse through steam explosion followed by acid hydrolysis. The LCNC suspension with varying concentrations (0.3 %, 0.6 %, and 1.0 % w/v) in water was utilized as bio-based coating on mango to extend the shelf life. The physical and chemical changes of mangoes every 5 days were determined and compared with cellulose nanocrystal (CNC) coating (without lignin). The transmission electron microscopy (TEM) analysis revealed LCNC has smaller size with average length of 127.13 ± 26.21 nm and a diameter of 4.36 ± 0.96 nm compared to the CNC. The LCNC offered antioxidant activiity and UV-shielding properties. The mangoes treated with CNC showed changes in color after coating and the highest reduction of ripening during storage. At 1.0 % w/v, LCNC could delay the fruit ripening for at least 10 days compared to mangoes without coating. It also showed a higher preservation of peel color, titrate acidity, and firmness of the mangoes than the CNC coated. The findings suggested that LCNC could be a promising bio-based nanocoating for mangoes to delay their ripening and deterioration.

纳米纤维素在保存易腐烂水果和蔬菜的涂层中的使用越来越多，因为它可以通过延迟成熟和品质恶化来维持保质期。在这项研究中，通过蒸汽爆破和酸水解从甘蔗渣中提取含木质素的纳米纤维素（LCNC）。将不同浓度（0.3%、0.6% 和 1.0% w/v）的 LCNC 悬浮液用作芒果上的生物基涂层，以延长保质期。每 5 天测定芒果的物理和化学变化，并与纤维素纳米晶体 (CNC) 涂层（不含木质素）进行比较。透射电子显微镜（TEM）分析显示，与CNC相比，LCNC尺寸更小，平均长度为127.13±26.21 nm，直径为4.36±0.96 nm。 LCNC 具有抗氧化活性和紫外线屏蔽特性。经过 CNC 处理的芒果在涂层后颜色发生变化，并且在储存过程中成熟程度最大程度降低。与没有涂层的芒果相比，1.0% w/v 的 LCNC 可以延迟果实成熟至少 10 天。与 CNC 涂层相比，它还可以更好地保留芒果的果皮颜色、滴定酸度和硬度。研究结果表明，LCNC 可能是一种很有前途的芒果生物基纳米涂层，可以延缓其成熟和变质。