| Evaluation of the Effect of Biological Coating Containing Zinc Oxide Nanoparticles and Button Mushroom Extract on Increasing the Shelf Life of Strawberries During Storage |
| Paper ID : 1398-NICAME1402 |
| Authors: |
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sedna salimi nejad *1, kimia askari2, asal tavajjoh1, setayesh nasri1 1farzanegan 1 highschool karaj 2farzanegan 3 highschool tehran |
| Abstract: |
| 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 button mushroom 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, button mushroom 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 button mushroom 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 |
| Keywords: |
| biological coating durability nanoemulsion button mushroom extrasct strawberry |
| Status : Paper Accepted |
