Al Zahrani Nourah A, Gad Mohamed M, Fikry Ahmed M, Ezzat Ahmed Ahmed, El-Tarabily Khaled A, Elakkad Hend A, Eid Elesawi Ibrahim
Chemistry Department, Faculty of Science, University of Jeddah, Jeddah 21959, Saudi Arabia.
Horticulture Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Saudi J Biol Sci. 2024 Feb;31(2):103894. doi: 10.1016/j.sjbs.2023.103894. Epub 2023 Dec 2.
Because of its high degree of biodegradability, chitosan is widely used as a component in food packaging. However, its poor physical properties, such as permeability, limit its applicability. Consequently, applying nano chitosan is regarded as the most effective solution to this issue. In the current study, we studied the effect of using different materials in the coating process on the quality of "" mandarin during cold storage. We used different concentrations of nano chitosan (50 and 100 ppm) without wax and 100 ppm nano chitosan with wax. We investigated the impact of these compounds on the chemical composition and quality of fruits. The most successful treatment for preventing weight loss from discarded fresh fruit was a combination of wax and 100 ppm nano chitosan. This combination also prevented the deterioration of vitamin C, maintained the fruit pulp, and preserved the fruit's superior taste during cold storage and shelf life. It also maintains a better total soluble solids and total acidity level than other treatments. In addition, the activity of antioxidant enzymes and the total number of antioxidants indicates no degradation of plant tissues compared to those not coated with nano chitosan. It also reduces the microbial load on the coated fruits. Consequently, this coating combination could suggest prolonging post-harvest life and increasing the marketing period of mandarin fruits.
由于壳聚糖具有高度的生物降解性，它被广泛用作食品包装的一种成分。然而，其诸如渗透性等较差的物理性能限制了它的适用性。因此，应用纳米壳聚糖被认为是解决这一问题的最有效方法。在当前的研究中，我们研究了在冷藏期间，在包衣过程中使用不同材料对“柑橘”品质的影响。我们使用了不同浓度的无蜡纳米壳聚糖（50和100 ppm）以及含蜡的100 ppm纳米壳聚糖。我们研究了这些化合物对水果化学成分和品质的影响。防止丢弃的新鲜水果失重的最成功处理方法是蜡与100 ppm纳米壳聚糖的组合。这种组合还防止了维生素C的降解，保持了果肉，并在冷藏和保质期内保留了水果的优异口感。与其他处理相比，它还保持了更好的总可溶性固形物和总酸度水平。此外，抗氧化酶的活性和抗氧化剂的总数表明，与未用纳米壳聚糖包衣的水果相比，植物组织没有降解。它还减少了包衣水果上的微生物负荷。因此，这种包衣组合可能意味着延长柑橘类水果的采后寿命并增加其销售期。
