The Effect of Two Packaging Methods Based on Nano-Chitosan on the Microbial Properties of Two Varieties of Apricot (58-Shahrood and Chin Kalaghi)

Subject Areas : Microbiology

بهجت  Tajeddin ¹ (استادیار گروه مهندسی بسته بندی، موسسه تحقیقات فنی و مهندسی کشاورزی، کرج، ایران)

Received: 2014-06-29 Accepted : 2014-11-30 Published : 2015-09-23

Keywords: Apricot, Chitosan-Based Nano-Container, Chitosan-Based Nanoemulsion, Coating, Microbial Properties,

Abstract :

Introduction: Apricot is a soft fruit with a short storage life. A considerable quantities of thisfruit are wasted due to its poor resistance to impact, unsuitable transport and storageconditions. Appropriate packaging is a good policy to decrease the wastage of this product inthe post harvest and marketing stages.Materials and Methods: In this research, the effect of chitosan-based nano-emulsion andchitosan-based nano-containers on the microbial properties of two Iranian apricot cultivarsnamely the 58-Shahroud (526) and the ChinKalaghi (510) were studied. All the apricot fruitswere divided into three groups; without any treatments as the control, coated with theaforementioned wax and were packed in the chitosan nano-based containers. The treatedfruits were then stored at 0°C at relative humidity of %90± 5 for 8 weeks. During the coldstorage period, required microbial tests were performed every week. SEM test was alsocarried out.Results: The results showed that there are significant differences between the factors ofcoating, cultivar and storage time in terms of microbial tests. Chitosan nano-emulsion andchitosan nano-container have important roles in the prevention of the microbial growth ascompared to the control. SEM confirmed a nano-based coating on the skin of both cultivars.Conclusion: The application of chitosan as a coating film or chitosan based nano-containersmight be regarded as a suitable method to reduce antimicrobial contamination of apricots.

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