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http://krishi.icar.gov.in/jspui/handle/123456789/46855
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bharat Bhushan | - |
dc.date.accessioned | 2021-04-29T08:50:23Z | - |
dc.date.available | 2021-04-29T08:50:23Z | - |
dc.date.issued | 2020-12-1 | - |
dc.identifier.isbn | Not Available | en_US |
dc.identifier.issn | 2045-2322 | en_US |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/46855 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Minimizing the post-harvest losses in fruits and vegetables is one of the challenging tasks in agriculture. To address this issue, we report nano-net of Cu-chitosan nanoparticles (Cu-chitosan NPs) which has the ability to extend the shelf-life of stored tomato. The application of Cu-chitosan NPs (0.010.04%) significantly curtailed microbial decay (<5 versus>50% in control), physiological loss in weight (14.36 versus 28.13% in control), respiration rate (0.01173 versus 0.01879 g CO2 kg1 h1) and maintained fruit firmness (34.0 versus 17.33 N in control) during storage. Further, these NPs significantly retarded loss of titratable acidity, retained total soluble solids, total and reducing sugars, lycopene, ascorbic acid and inhibited polyphenol oxidase. Likewise, NPs effectively preserved L* (lightness), a* (red/green) and b* (blue/yellow) values and maintained organoleptic score. Scanning electron microscopy study confirmed that Cu-chitosan NPs orchestrate into an invisible-intangible nano-net over tomato surface which may plausibly act as a potential barrier at all possible openings (stem scar, cuticle wax, lenticels, and aquaporins) to control microbial infection, moisture loss, gas exchanges and respiration rate. Overall, nano-net extended keeping quality of tomatoes up to 21 days at room temperature (272 C, 552% relative humidity). | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.subject | shelf life; enzyme | en_US |
dc.title | Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses. | en_US |
dc.title.alternative | Scientific Reports | en_US |
dc.type | Journal | en_US |
Appears in Collections: | CS-IIMR-Publication |
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