Description: Evaluation of the effect of biological coating containing zine oxide nanoparticles and button mushroom extract on increasing the shelf life of strawberries during storage
Strawberry is a valuable product that is highly perishable due to high humidity, and during the short storage period, most of it spoils by 5-50%. Soft texture and microbial contamination (bacterial and fungal) are among the effective factors in reducing this valuable product's edible quality and shelf life during cold storage. So far, many studies have been conducted with the aim of increasing its durability. One of the ways to increase shelf life is by using chemical compounds and fungicides, which adversely affect the health of consumers and the environment. In recent years, edible coatings have expanded as a safe method. The strawberry fruit was prepared and synthesized with an edible film composed of hydroxypropyl methylcellulose with different percentages (0.0, 0.2, 0.4, 0.6%) of zinc oxide nanoparticles. Then Agaricus bisporus extract was prepared and with microbial contamination (number of mold and total aerobic mesophilic bacteria), physicochemical characteristics (weight reduction, firmness and color) of strawberry fruits coated with zinc oxide nanoparticles were synthesized. Also, Agaricus bisporus extract was compared to the control on the 5th and 14th days of storage. The results showed that biological coatings containing zinc oxide nanoparticles synthesized with Agaricus bisporus extract in strawberry samples delayed the growth of microorganisms. They also prevent weight loss and better color and maintain firmness compared to control samples up to 14 days after the beginning of storage.
Organisation: Farzanegan3 Tehran, Iran Farzanegan1 Tehran, Iran
Innovator(s): Kimia askari, Asal Tavajjoh, Sedna salimi nejad, Setayesh Naseri, Narges Aghaiey
Category: Agriculture and Aquaculture