Impact of chitosan nanoparticles edible coating on shelf‐life extension and postharvest quality of coriander herb

• DOI: 10.1111/jfpp.16238
• Publication Date: 2021-12-04T15:45:55Z
• Authors: Esmat F. Ali; Fahmy A. S. Hassan; Mohammad S. Al‐Harbi; Omer H. M. Ibrahim; Essam Y. Abdul‐Ha...; Mohamed M. Moussa
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Recently, freshly aromatic herbs have a wide demand worldwide, and therefore preserving their shelf life has become an urgent matter. There are no research attempts on quality augmenting of coriander using chitosan (CS) or nano-chitosan (CSNPs) therefore; impacts keeping the herb were examined. CS CSNPs extended reduced weight loss compared to control more so with since it resulted in 2.3-fold longer than uncoated herb. The imperfection volatile oil, pigments, protein contents detected was retarded by CSNPs, particularly treatment. Contrariwise, coated registered lower ammonium (NH4) accumulation CO2 production relative total phenolic antioxidant capacity (DPPH) retained treated herb, which decreased membrane permeability. coatings both PPO LOX activities that prevents from turning brown fresh state Collectively, coating pronounced potential extension high visual phytochemical quality. can be applied industry as novel preservative keep fresh-cut herbs. Novelty impact statement Due worldwide including coriander, extending attractive matter edible coatings. Herin, CS, considerably delay Therefore, suggested assurance these compounds safe environmentally friendly do not represent threat contamination.