Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits

Abstract

Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.

Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions

“…Chitosan can lessen the severity of disease, possibly by enhancing PAL and PPO activity, lignification brought on by increased biosynthesis of phenolic compounds or induced secondary metabolites, and SAR ( Uthairatanakij et al., 2007 ). The loss of fruit firmness of the CNPs-treated fruits was delayed, signifying that Valencia orange fruit ripening was delayed, resulting in firmer fruit ( Algarni et al., 2022 ). According to ( Jin et al., 2018 ), the amount of insoluble protopectin degraded to simple pectin increased with the development of the storage period.…”

Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review

“…Wantat et al (2022) reported that the application of chitosan-montmorillonite NPs in bananas delayed changes in firmness and reduced electrolyte leakage (Figure 2c). In apricots, CHNPs retained weight, total soluble contents, and total acidity (Algarni et al, 2022). Lustriane et al (2018) indicated that CHNPs delayed changes in starch content, weight, pulp-to-peel ratio, and surface morphology in bananas, while Ghosh et al (2021) applied CHNPs with silk nanodisk shape, which delayed changes in weight, firmness, color, and optical properties in the same fruit.…”

“…CHNPs with different sizes and characteristics have been studied throughout the following reports. Some CHNPs have been used to prepare emulsions to coat postharvest products (Algarni et al., 2022; Gardesh et al., 2016), while in other cases, the CHNPs have been fixed in films of different materials, such as chitosan (Allanigue et al., 2017; Wantat et al., 2022), hydroxypropyl methylcellulose (Priya et al., 2014), chitosan–surfactant (Mustafa et al., 2013), quinoa protein–chitosan (Medina et al., 2019), chitosan/polyvinyl alcohol (Ventura‐Aguilar et al., 2021), chitosan/polyvinylpyrrolidone (Ventura‐Aguilar et al., 2021), and starch (Shapi'i et al., 2020). The effects produced by CHNPs involved extended postharvest shelf life, enhanced antioxidant capacity, and delayed senescence symptoms.…”

“…CHNPs have been used for extending the shelf life of different postharvest products (Table 1), including fruits, leaves, such as basil (Hassan et al., 2021), coriander (Ali, Hassan, et al., 2022), lettuce (Paomephan et al., 2018), and marjoram (Amer & Shoala, 2020), flowers, such as roses (Ali, Issa, et al., 2022), and mushrooms (Karimirad et al., 2019, 2020; Karimirad et al., 2018; Karimirad et al., 2018; Valizadeh et al., 2021). The applications of CHNPs in fruits are the most common and cover a wide range of fruit types, including apples (Abdel‐Rahman et al., 2021; Zhao et al., 2021), apricots (Algarni et al., 2022), avocados (Chavez‐Magdaleno et al., 2018; Correa‐Pacheco et al., 2017), bananas (Wantat et al., 2022), blueberries (Medina et al., 2019), cherries (Arabpoor et al., 2021; Ma et al., 2019), chilies (Divya et al., 2018), citrus (Cuong et al., 2022), crabapples (Sun et al., 2020), cucumbers (Cui et al., 2018; Isturiz‐Zapata et al., 2020; Mohammadi et al., 2015b), eggplants (Divya et al., 2018), figs (Aparicio‐Garcia et al., 2021), grapes (Hashim et al., 2019; Silva et al., 2020; Youssef et al., 2019; Youssef et al., 2019), guavas (da Silva et al., 2021), olives (Mohamed et al., 2021), papayas (Allanigue et al., 2017), peppers (Correa‐Pacheco et al., 2021; Gonzalez‐Saucedo et al., 2019; Hernandez‐Lopez et al., 2020; Taheri et al., 2020), persimmons (Nasr et al., 2021; Salem, Tayel, et al., 2022), plums (Mahmoudi et al., 2022), pomegranates (Hasheminejad & Khodaiyan, 2020), raspberries (Ishkeh et al., 2021), strawberries (Hadidi et al., 2021; Hesami et al., 2021; Melo et al., 2018; Mohammadi et al., …”

Effect of Various Edible Coatings in Extending the Storage Life of Apricot Fruit

“…Apricot harvesting at their young age could lead us towards to preserve the fruit for long time. Currently, the techniques including edible coating have been using to preserve fruits and vegetables throughout the world (Algarni et al, 2022).…”