Controlled release of turmeric oil from chitosan nanoparticles extends shelf life of Agaricus bisporus and preserves its postharvest quality
2021
Valizadeh, Masomeh | Behnamian, Mahdi | Dezhsetan, Sara | Karimirad, Roghayeh
In the present research, the effect of turmeric oil (TEO) and turmeric oil incorporated chitosan nanoparticles (TEO-CSNPs) was evaluated on shelf life extension of white button mushroom. TEO-CSNPs were synthesized by an ionic gelation technique and their structure was evaluated by TEM, FTIR and DLS. TEM images confirmed the spherical shape of nanoparticles with an average size of 20–85 nm, while the hydrodynamic diameter of the nanoparticles was 39.06–52.23 nm. The mushrooms packed with TEO-CSNPs and fumigated with TEO were significantly firmer and exhibited lower changes in color and microbial count at day 15 of storage compared with untreated samples. In addition, the highest levels of superoxide dismutase (SOD), catalase (CAT), total phenolic content and ascorbic acid and the lowest polyphenol oxidase (PPO) activity were observed in TEO-CSNPs treatment (P < 0.01). In general, the TEO-CSNPs treatment maintained the overall acceptability of the fruit bodies until day 15, but the control button mushrooms lost their acceptability before day 10.
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