Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes

A novel ultrasound-assisted chitosan–surfactant nanostructure assembly was developed to allow better delivery of chitosan particles into intact fruit tissues for extension of postharvest life. Three solutions of 1 % chitosan–surfactant nanostructure assembly with micelle sizes of 400, 600 and 800 nm...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-07, Vol.7 (7), p.2102-2111
Main Authors: Mustafa, Maysoun A, Ali, Asgar, Manickam, Sivakumar, Siddiqui, Yasmeen
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Assemblies
Assembly
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chitosan
Chlorophyll
coatings
color
firmness
Food Science
Fruits
Lycopersicon esculentum
Micelles
nanomaterials
Nanostructure
Original Paper
Phenolic compounds
Phenols
Plant tissues
Relative humidity
Ripening
shelf life
storage time
Surfactants
titratable acidity
Tomatoes
Ultrasonic imaging
Ultrasound
Weight loss
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Summary:A novel ultrasound-assisted chitosan–surfactant nanostructure assembly was developed to allow better delivery of chitosan particles into intact fruit tissues for extension of postharvest life. Three solutions of 1 % chitosan–surfactant nanostructure assembly with micelle sizes of 400, 600 and 800 nm were prepared and applied as an edible coating on tomatoes. The fruits were stored at 15 ± 2 °C and 70–80 % relative humidity for 20 days. The indicators of tomato ripening, which included loss of firmness, decline of titratable acidity, decline of chlorophyll content and increase in soluble solid content, were delayed in the treated fruits in comparison to the control (p 
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1173-x