Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 183-196 | Back to browse issues page


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Seyed Hajizadeh H, zahedi S M, rezaie S. Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life. FSCT 2021; 18 (117) :183-196
URL: http://fsct.modares.ac.ir/article-7-47195-en.html
1- Associate prof. of department of horticulture, faculty of agriculture, university of Maragheh , hajizade@maragheh.ac.ir
2- assistant prof. of department of horticulture, faculty of agriculture, university of Maragheh
3- MSc student of department of horticulture, faculty of agriculture, university of Maragheh
Abstract:   (1984 Views)
After peaches and plums, apricots are the third most important product of stone fruits, which is popular among consumers because of having high levels of antioxidants. But it is a climacteric and perishable fruit. Using of essential oils in maintaining the quality of fruits and vegetables has a high potential as an alternative to artificial preservatives dangerous to health. Recent advances in nanotechnology, and particularly nano encapsulation of essential oils, is able to overcome existing difficulties.so a factorial experiment was conducted in a completely randomized design on apricots in three replications to investigate the effect of nano encapsulated rosemary on physico-chemical properties of fruit during storage.
Results showed the amount of fresh and dry weight as well as the percentage of dry matter of fruit decreased during storage and it was more in control fruits than treated ones. The amount of carotenoids and anthocyanins increased rapidly in control fruits compared to treated fruits from the 20th day of storage. the highest amount of phenols are related to harvest day and had a decreasing trend until the end of the storage, so that fruits treated with 1000 mg / L nano encapsulated rosemary had more phenol than the control and other treatments. They also had the highest amount of vitamin C and total carbohydrates at the end of storage, despite their decreasing trend. Fruits treated with rosemary nano encapsulated rosemary had higher antioxidant activity than control at the end of storage. During storage the amount of hydrogen peroxide and the activity of enzymes guaiacol peroxidase and superoxide dismutase increased. At the end of storage period, fruits treated with 1000 mg / L nano encapsulated rosemary had the lowest amount of hydrogen peroxide and the highest activity of enzymes guaiacol peroxidase and superoxide dismutase, while this trend was opposite in controls.
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2020/10/28 | Accepted: 2021/05/26 | Published: 2021/11/1

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