Nanoparticles and irradiated chitosan impact on sweet green bell pepper (Capsicum annum L.) under cold storage conditions | ||||
| Arab Journal of Nuclear Sciences and Applications | ||||
| Article 9, Volume 55, Issue 3, July 2022, Page 74-88 PDF (2.01 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajnsa.2022.110946.1533 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Hamdy Ewais  1; Mai Mohamed Raslan2; Ramadan Attia Hassanein3; Islam Taha Zidan4
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| 1Quality Assurance and Quality Control Department, Nuclear and Radiological Safety Research Center (NRSRC), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt. | ||||
| 2Biotechnology and Life Sciences Department, Faculty of Postgraduate Studies for Advanced Sciences, Beni-Suef University, 62511, Egypt. | ||||
| 3Food irradiation, Artificial irradiation division, NCRRT, Atomic energy authority, Cairo, Egypt | ||||
| 4Renewable Energy Science and Engineering Department, Faculty of Postgraduate Studies for Advanced Sciences, Beni-Suef University, 62511, Egypt. | ||||
| Abstract | ||||
| Abstract Biosynthesis of nanoparticles (NPs) is a rapidly expanding topic; the junction of nanotechnology and biotechnology has gotten a lot of attention as a result of the growing need for ecologically friendly and effective food safety technologies. Sweet green bell pepper (SGBP) is a perishable vegetable with a short shelf life and a high risk of fungal illness throughout the handling and storage procedure. This study aims to compare the efficacy of different chitosan preparations (irradiated and nanoparticles) in preserving SGBP. Chitosan powder was irradiated by Co60 γ–radiation with a total exposure dose of 40 kGy. Six solutions were prepared; chitosan, irradiated chitosan, and nanocomposite (chitosan, mucilage) with two concentrations, 0.5%,1% for each one. The treatments were applied for the six groups of SGBP fruits by immersion in one solution for two minutes and stored in the refrigerator condition for 28 days. Microbiological and physiochemical analysis were determined weekly. All treatments generally decreased the total microbial count, especially at 1% concentration of the irradiated chitosan treatment. The fungal growth was completely suppressed by treatments with concentration 1%. In addition, the results of chemical analysis showed that the treated fruits retained the acceptable quality characteristics of the consumers compared to the untreated fruits. | ||||
| Keywords | ||||
| Keywords Gama radiation; Edible coating; Mucilage; Nanocomposite; Storage | ||||
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