عنوان مجله
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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چکیده
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The use of edible coatings can lead to significant extension of the postharvest life of fresh horticultural products
through the regulation of water and gaseous exchange during storage. In this regard, nano-engineered materials
are of great interest to design novel and multifunctional edible coatings and are increasingly employed. Chitosan
and glycine betaine have been reported to enhance fruit tolerance to chilling stress during cold storage. The
current study applied new coating treatments to plum (Prunus domestica L. cv. ‘Stanley’) fruit at maturity stage in
a completely randomized factorial design with three replicates. Plums were treated with distilled water (control),
glycine betaine (GB) at 2.5 and 5 mM, chitosan (CTS) at 1% (w/v) or glycine betaine-coated chitosan nanoparticles (CTS-GB NPs) at 0.5 and 1% (w/v) and stored at 1 ◦C for up to 40 days. The application of CTS-GB NPs
(0.5% w/v) was the most effective treatment and induced lower electrolyte leakage, MDA and H2O2 content, and
significantly alleviated chilling injury. Furthermore, this treatment remarkably increased the activity of PAL
enzyme, resulting in higher levels of phenolics, flavonoids and anthocyanins content, and enhanced DPPH
scavenging capacity. In addition, CTS-GB NPs treatment increased endogenous GB (9.25 mg g− 1 DW) and proline
(1929.29 μg g− 1 FW) accumulation leading to higher activity of CAT, POD, SOD and APX enzymes. Based on the
obtained results, the commercial application of CTS-GB NPs could effectively reduce chilling injury, preserve
nutritional quality, and prolong the storage potential and shelf life of plum fruit.
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