Biodegradable Nanoparticle Coating from Banana Peel, Chi-tosan, and Salicylic Acid Enhances Shelf Life of ‘Murcott’ Fruit | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 13, December 2024, Page 2089-2100 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.310412.10152 | ||||
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| Authors | ||||
Ibrahim Elnagar1; Eman Mohammed Hammad2; Aliaa A. Almashad3; Ahmed Elmezien4; Hosny F Abdel-Aziz5; Sania S. El-Shershaby3; Magdy Abd-elwahab Omar 6; Marwa E. Abd El-Sadek7; Ashraf Hamdy  8; Abd El-wahed N Abd El-wahed 9
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| 1Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo, 11884, Egypt. | ||||
| 2Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University | ||||
| 3Department of Food Science and Technology, Faculty of Agriculture (for Girls), Al-Azhar University, 11884 Cairo, Egypt. | ||||
| 4Department of Agricultural Botany (Plant Physiology), Al-Azhar University, Faculty of Agriculture, Cairo, 11884, Egypt. | ||||
| 5Al- Azhar University | ||||
| 6Department of Agricultural Botany; Agriculture Faculty; Al-Azhar University | ||||
| 7Department Botany and Microbiology, Faculty of Science (Girls), Cairo, Al-Azhar University. | ||||
| 8Department of Horticulture, Faculty of Agriculture, Al-Azhar University Cairo, Egypt. | ||||
| 9Department of Horticulture, Faculty of Agriculture, Al-Azhar University | ||||
| Abstract | ||||
| Murcott mandarins are a promising export variety due to their appealing appearance and quality. However, postharvest losses can reach 30-50% of the crop. This study investigated the use of safe edible coatings to improve the quality and storage life of Murcott mandarins. Edible coatings were prepared from banana peel extracts (BPE, 75% and 100%), chitosan nanoparticles (CHNPs, 2% and 3%), and salicylic acid nanoparticles (SANPs, 0.25% and 0.5%). Coatings were applied individually or in combination, and the fruits were stored for 100 days at 5±1°C and 90±1% relative humidity. Shelf-life evaluation was also conducted for 6 days at room temperature. Fruit decay, weight loss, total loss, color, firmness, total soluble solids (TSS), total acidity, ascorbic acid content, respiration rate, and sensory quality were assessed every 20 days. BPE, CHNPs, and SANPs had positive effects on the physiochemical characteristics, storage capacity, and overall quality of Murcott mandarins. Dipping fruits in a solution of BPE (100%), CHNPs (3%), and SANPs (0.5%) for 5 minutes reduced decay, weight loss, and total loss. It also helped maintain fruit firmness, color, acidity, and ascorbic acid content while minimizing respiration rate throughout storage. Sensory quality was also maintained. In conclusion, the combined use of BPE (100%), CHNPs (3%), and SANPs (0.5%) sig-nificantly enhanced the fruit quality and storage potential of Murcott mandarins under cold storage conditions. | ||||
| Keywords | ||||
| Murcott; storability; eco-friendly; respiration rate; antioxidant enzymes activity | ||||
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