Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

•Nanoemulsion with 18% carnauba wax maintained papaya quality by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening.•Changes in flavor was not perceived by the panel in tasting samples.•Coatings protection level was dependent on the storage conditions.•GEO associated with carnauba nano-emulsions, showed a positive effect in reducing natural diseases.