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All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids (TSS), ascorbic acid content, and anthocyanin content compared to control treatment. This treatment also prevented browning and extended the shelf life of purple yam. Conclusion Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. This article is protected by copyright. All
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