THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI)

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TAJEDDIN B.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 47-54

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Title

THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI)

Author(s)

TAJEDDIN B. | Issue Writer Certificate

Keywords

APRICOTQ1

CHITOSAN-BASED NANO-CONTAINERQ2

CHITOSAN-BASED NANOEMULSIONQ2

COATINGQ2

MICROBIAL PROPERTIESQ2

Abstract

Introduction: APRICOT is a soft fruit with a short storage life. A considerable quantities of this fruit are wasted due to its poor resistance to impact, unsuitable transport and storage conditions. Appropriate packaging is a good policy to decrease the wastage of this product in the post harvest and marketing stages.Materials and Methods: In this research, the effect of chitosan-based nano-emulsion and CHITOSAN-BASED NANO-CONTAINERs on the MICROBIAL PROPERTIES of two Iranian APRICOT cultivars namely the 58-Shahroud (526) and the ChinKalaghi (510) were studied. All the APRICOT fruits were divided into three groups; without any treatments as the control, coated with the aforementioned wax and were packed in the chitosan nano-based containers. The treated fruits were then stored at 0°C at relative humidity of %90±5 for 8 weeks. During the cold storage period, required microbial tests were performed every week. SEM test was also carried out.Results: The results showed that there are significant differences between the factors of COATING, cultivar and storage time in terms of microbial tests. Chitosan nano-emulsion and chitosan nano-container have important roles in the prevention of the microbial growth as compared to the control. SEM confirmed a nano-based COATING on the skin of both cultivars. Conclusion: The application of chitosan as a COATING film or chitosan based nano-containers might be regarded as a suitable method to reduce antimicrobial contamination of APRICOTs.

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APA: Copy

TAJEDDIN, B.. (2015). THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 47-54. SID. https://sid.ir/paper/143276/en

Vancouver: Copy

TAJEDDIN B.. THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):47-54. Available from: https://sid.ir/paper/143276/en

IEEE: Copy

B. TAJEDDIN, “THE EFFECT OF TWO PACKAGING METHODS BASED ON NANO-CHITOSAN ON THE MICROBIAL PROPERTIES OF TWO VARIETIES OF APRICOT (58-SHAHROOD AND CHIN KALAGHI),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 47–54, 2015, [Online]. Available: https://sid.ir/paper/143276/en

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