Volume 21, Issue 156 (2025)
FSCT 2025, 21(156): 49-62 |
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Heidary L, Javanmardi Z, Nourbakhsh H, Koushesh Saba M. Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries. FSCT 2025; 21 (156) :49-62
URL: http://fsct.modares.ac.ir/article-7-73556-en.html
URL: http://fsct.modares.ac.ir/article-7-73556-en.html
1- University of Kurdistan
2- Assistant professor, University of Kurdistan ,h.nourbakhsh@uok.ac.ir
3- Associate professor, University of Kurdistan.
2- Assistant professor, University of Kurdistan ,
3- Associate professor, University of Kurdistan.
Abstract: (211 Views)
Strawberry is a perishable fruit and gray mold is one of the main reasons which reducing its shelf life. Due to the limitations of using chemical poisons, it seems necessary to use safe methods such as the use of essential oils (EOs) and edible coatings to control this fungus maintain the quality, and increase the storage period. However, the high volatility of EOs and organoleptic effects on agricultural products have hindered the direct application of EOs. This study is designed to enhance the shelf life of strawberries by designing nanoemulsion systems of EO with chitosan as follows: in the first experiment, the effect of nanoemulsion of the thymol, one of the main components of thyme, with a concentration of 5 g/L, alone and in combination with chitosan (CH) biopolymer was investigated on Botrytis cinerea. All treatments significantly reduced fungal growth compared to the control sample. Also, combined treatment showed the highest level of inhibition of B. cinerea. The second experiment was performed to evaluate the quality changes and post-harvest wastes of strawberries during storage. In this section, the fruits were coated with thymol 0.5%, thymol nanoemulsion 0.5%, and thymol nanoemulsion 0.5% + CH 0.5% and kept at 4 °C. Results presented that the application of the applied treatments had a positive effect on the physicochemical and biochemical indicators of strawberry fruit during the post-harvest period and caused better preservation of firmness, prevented weight loss and reduced microbial load. Also, the lowest rate of weight loss, the highest rate of firmness, and the lowest rate of growth of microorganisms were observed in covered fruits with treatment of thymol nanoemulsion 0.5% + CH 0.5%. Finally, this treatment can be suggested as a suitable cover to maintain the quality and reduce post-harvest waste of strawberries.
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2024/01/23 | Accepted: 2024/06/1 | Published: 2025/01/20
Received: 2024/01/23 | Accepted: 2024/06/1 | Published: 2025/01/20
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