Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. ‘Camarosa’ during cold storage

Bahmani, Reza; Razavi, Farhang; Mortazavi, Seyed Najmmaddin; Juárez-Maldonado, Antonio; Gohari, Gholamreza

doi:10.2478/fhort-2024-0009

Figures & Tables

The effect of CTS nanoparticles (CTS-PUT NPs), PUT and CTS on TAC (A), total phenol content (B), total flavonoid (C) and total antioxidant capacity (D) of strawberries stored at 4°C for 12 days. Different letters of each bar indicate a significant difference between treatment groups within the same analysis day at p < 0.05. CTS, chitosan; PUT, putrescine; TAC, total anthocyanin content.

The effect of CTS nanoparticles (CTS-PUT NPs), PUT and CTS on MDA content (A) and H2O2 content (B), CAT activity (C) and SOD activity (D) of strawberries stored at 4°C for 12 days. Different letters of each bar indicate a significant difference between treatment groups within the same analysis day at p < 0.05. CAT, catalase; CTS, chitosan; MDA, malondialdehyde; PUT, putrescine; SOD, superoxide dismutase.

The effect of PUT coated with CTS nanoparticles (CTS-PUT NPs), PUT and CTS on decay, weight loss, firmness, TSS, TA and ascorbic acid of strawberries stored at 4°C for 12 days_

Treatments	Storage period (days)	Decay (%)	Firmness (N)	TSS (Brix)	TA (g · 100 g⁻¹)	Ascorbic acid (mg · 100 g^–1)
Control	3	0	3.42 ± 0.14 bc	3.3 ± 0.17 g	0.97 ± 0.02 fg	72 ± 2.56 a
	6	8.83 ± 0.83 ef	3.5 ± 0.15 bc	7.26 ± 0.27 a	1.24 ± 0.02 ab	54.83 ± 2.19 c–e
	9	30.83 ± 1.9 c	2.91 ± 0.13 de	7.33 ± 0.21 a	0.91 ± 0.04 gh	44.33 ± 2.4 h
	12	57.5 ± 2.25 a	0.96 ± 0.14 g	4.46 ± 0.21 f	0.7 ± 0.01 i	18.16 ± 1.51 j
PUT 1 mM	3	0	3.01 ± 0.15 b	4.8 ± 0.35	0.82 ± 0.02 h	60.33 ± 2 b
	6	8.53 ± 1.15 de	2.91 ± 0.21 de	6.8 ± 0.27 ab	1.14 ± 0.06 cd	54.1 ± 1.99 cd
	9	20 ± 1.73 de	2.79 ± 0.16 de	5.7 ± 0.26 a–c	1.07 ± 0.01 ab	47.83 ± 2.3 e–h
	12	44.16 ± 2.48 b	2.36 ± 0.12 f	4.9 ± 0.19 cd	0.97 ± 0.01 gh	29.06 ± 0.98 i
PUT 2 mM	3	0	3.64 ± 0.18 de	5.7 ± 0.25	0.95 ± 0.03 gh	61 ± 1.44 bc
	6	5.5 ± 1.13	3.1 ± 0.11 cd	6.9 ± 0.18 ab	1.15 ± 0.05 de	56.66 ± 1.58 d-g
	9	16.83 ± 0.91 d	2.97 ± 0.15 bc	6.3 ± 0.32 de	0.97 ± 0.03 fg	52.4 ± 0.57 d-g
	12	29.5 ± 1.12 b	2.36 ± 0.13 f	4.9 ± 0.41 f	0.92 ± 0.02 gh	35.4 ± 1.82 j
CTS-PUT NPs 0.1%	3	0	4.21 ± 0.15 ab	5.9 ± 0.22 f	0.96 ± 0.03 ef	63.66 ± 2.72 d-h
	6	0	3.66 ± 0.12 ab	7.3 ± 0.24 a	1.37 ± 0.02 de	58.56 ± 2.18 f–h
	9	11 ± 1.29 f	3.38 ± 0.16 de	6.6 ± 0.36 b–d	1.05 ± 0.03 bc	55 ± 2 gh
	12	16.66 ± 1.11 e	2.91 ± 0.18 e	5.2 ± 0.27 ef	0.96 ± 0.01 f–h	36.16 ± 0.95 i
CTS-0.1%	3	0	4.06 ± 0.11 a	5.86 ± 0.15 de	0.94 ± 0.04 f–h	47.66 ± 1.44 f–h
	6	0	3.4 ± 0.15 bc	7.56 ± 0.31 a	1.33 ± 0.03 a	51.33 ± 2 d-f
	9	15.83 ± 1.71 e	3.53 ± 0.08 bc	5.8 ± 0.25 de	0.93 ± 0.01 f–h	47.7 ± 2.3 f–h
	12	17.5 ± 1.17 de	2.83 ± 0.06 de	5.13 ± 0.2 ef	0.89 ± 0.03 gh	31 ± 2.3 i

Chitosan–putrescine nanoparticle coating attenuates postharvest decay and maintains ROS scavenging system activity of strawberry cv. ‘Camarosa’ during cold storage

Figures & Tables

Figure 1.

Figure 2.

The effect of PUT coated with CTS nanoparticles (CTS-PUT NPs), PUT and CTS on decay, weight loss, firmness, TSS, TA and ascorbic acid of strawberries stored at 4°C for 12 days_

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