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

Because of their unique features, nanomaterials have been proposed and have gained acceptance in postharvest applications in fruit. Increasing the storage life and improving the quality of Valencia oranges was investigated using nano-chitosan. A chitosan nanoparticle was prepared by using high-energ...

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Autores principales: Alshallash, Khalid S., Sharaf, Mohamed, Abdel-Aziz, Hosny F., Arif, Muhammad, Hamdy, Ashraf E., Khalifa, Sobhy M., Hassan, Mohamed F., Abou ghazala, Mostafa M., Bondok, Ahmed, Ibrahim, Mariam T. S., Alharbi, Khadiga, Elkelish, Amr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745901/
https://www.ncbi.nlm.nih.gov/pubmed/36523617
http://dx.doi.org/10.3389/fpls.2022.1034535
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author Alshallash, Khalid S.
Sharaf, Mohamed
Abdel-Aziz, Hosny F.
Arif, Muhammad
Hamdy, Ashraf E.
Khalifa, Sobhy M.
Hassan, Mohamed F.
Abou ghazala, Mostafa M.
Bondok, Ahmed
Ibrahim, Mariam T. S.
Alharbi, Khadiga
Elkelish, Amr
author_facet Alshallash, Khalid S.
Sharaf, Mohamed
Abdel-Aziz, Hosny F.
Arif, Muhammad
Hamdy, Ashraf E.
Khalifa, Sobhy M.
Hassan, Mohamed F.
Abou ghazala, Mostafa M.
Bondok, Ahmed
Ibrahim, Mariam T. S.
Alharbi, Khadiga
Elkelish, Amr
author_sort Alshallash, Khalid S.
collection PubMed
description Because of their unique features, nanomaterials have been proposed and have gained acceptance in postharvest applications in fruit. Increasing the storage life and improving the quality of Valencia oranges was investigated using nano-chitosan. A chitosan nanoparticle was prepared by using high-energy ball milling. Chitosan nanoparticles were characterized by Dynamic light scattering, FTIR spectroscopy and Surface morphology by transmission electron microscopy. Fully mature Valencia oranges were harvested and then coated with one of these concentrations (0.2, 0.4, and 0.8% nano-chitosan) and control. The fruits were stored under room storage conditions for 75 days. The quality parameters (fruit weight losses, fruit decay percentage, fruit firmness, total acidity, total soluble solids percentage and T.S.S./acid ratio, ascorbic acid content) were taken in biweekly intervals after 0, 15, 30, 45, 60, and 75 days. Beside the in vitro testing of antifungal activity of chitosan nanoparticles. According to the findings of the two succeeding seasons, the nano-chitosan 0.8% treatment showed the best effects and had the lowest rate of fruit weight loss, fruit deterioration, and T.S.S./acid ratio in comparison to the other treatments in both seasons. Furthermore, the 0.8% nano-chitosan reveled the highest levels of fruit hardness and fruit pulp firmness. Fruit weight loss, fruit deterioration, TSS, and TSS/acid ratio, as well as other metrics, were steadily elevated prior to the storage time. The best results were obtained when Valencia oranges fruits were treated with 0.8% nano-chitosan for 75 days at room temperature.
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spelling pubmed-97459012022-12-14 Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions Alshallash, Khalid S. Sharaf, Mohamed Abdel-Aziz, Hosny F. Arif, Muhammad Hamdy, Ashraf E. Khalifa, Sobhy M. Hassan, Mohamed F. Abou ghazala, Mostafa M. Bondok, Ahmed Ibrahim, Mariam T. S. Alharbi, Khadiga Elkelish, Amr Front Plant Sci Plant Science Because of their unique features, nanomaterials have been proposed and have gained acceptance in postharvest applications in fruit. Increasing the storage life and improving the quality of Valencia oranges was investigated using nano-chitosan. A chitosan nanoparticle was prepared by using high-energy ball milling. Chitosan nanoparticles were characterized by Dynamic light scattering, FTIR spectroscopy and Surface morphology by transmission electron microscopy. Fully mature Valencia oranges were harvested and then coated with one of these concentrations (0.2, 0.4, and 0.8% nano-chitosan) and control. The fruits were stored under room storage conditions for 75 days. The quality parameters (fruit weight losses, fruit decay percentage, fruit firmness, total acidity, total soluble solids percentage and T.S.S./acid ratio, ascorbic acid content) were taken in biweekly intervals after 0, 15, 30, 45, 60, and 75 days. Beside the in vitro testing of antifungal activity of chitosan nanoparticles. According to the findings of the two succeeding seasons, the nano-chitosan 0.8% treatment showed the best effects and had the lowest rate of fruit weight loss, fruit deterioration, and T.S.S./acid ratio in comparison to the other treatments in both seasons. Furthermore, the 0.8% nano-chitosan reveled the highest levels of fruit hardness and fruit pulp firmness. Fruit weight loss, fruit deterioration, TSS, and TSS/acid ratio, as well as other metrics, were steadily elevated prior to the storage time. The best results were obtained when Valencia oranges fruits were treated with 0.8% nano-chitosan for 75 days at room temperature. Frontiers Media S.A. 2022-11-17 /pmc/articles/PMC9745901/ /pubmed/36523617 http://dx.doi.org/10.3389/fpls.2022.1034535 Text en Copyright © 2022 Alshallash, Sharaf, Abdel-Aziz, Arif, Hamdy, Khalifa, Hassan, Abou ghazala, Bondok, Ibrahim, Alharbi and Elkelish https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Alshallash, Khalid S.
Sharaf, Mohamed
Abdel-Aziz, Hosny F.
Arif, Muhammad
Hamdy, Ashraf E.
Khalifa, Sobhy M.
Hassan, Mohamed F.
Abou ghazala, Mostafa M.
Bondok, Ahmed
Ibrahim, Mariam T. S.
Alharbi, Khadiga
Elkelish, Amr
Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title_full Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title_fullStr Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title_full_unstemmed Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title_short Postharvest physiology and biochemistry of Valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
title_sort postharvest physiology and biochemistry of valencia orange after coatings with chitosan nanoparticles as edible for green mold protection under room storage conditions
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745901/
https://www.ncbi.nlm.nih.gov/pubmed/36523617
http://dx.doi.org/10.3389/fpls.2022.1034535
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