TY - JOUR T1 - Application of Nano-coating and Chitosan Combination Films on Cantaloupe Preservation. A1 - Eldib,Rok, PY - 2020/7/24/entrez PY - 2020/7/24/pubmed PY - 2021/7/20/medline KW - Chitosan KW - cantaloupe KW - nano-silicon dioxide KW - nano-titanium dioxide KW - shelf life SP - 1037 EP - 1043 JF - Pakistan journal of biological sciences : PJBS JO - Pak J Biol Sci VL - 23 IS - 8 N2 - BACKGROUND AND OBJECTIVE: Fresh-cut cantaloupe faces several quality challenges as an increase of decay rate, browning, respiration and other changes which can reduce the shelf life. Nano-coating combination films as chitosan-nano-silicon dioxide and chitosan-nano-titanium dioxide can extend the shelf life of cantaloupe pieces. MATERIALS AND METHODS: Cantaloupes were classified into four sets, Control (C), Chitosan (CTSN), Chitosan-Nano-Silicon Dioxides (CTSN/NSD) and Chitosan-Nano-titanium Dioxide (CTSN/NTD). RESULTS: Coated cantaloupe pieces had the best browning activity of polyphenol oxidase (PPO) (0.26 U/min/g) and the lowest water activity (Aw) (0.89) by chitosan-nano-silicon dioxide films. Chitosan-nano-titanium dioxide films could maintain weight loss (0.93%) and color pigments for L* value. It worked effectively against lipid peroxidation (MDA) (0.15 nmol g-1), Peroxidase Activity (POD) (3.92 U/min/g) and microbial contaminations (6.44 log CFU g-1). CONCLUSION: Both nano-coating films improved some chemical parameters as Titratable Acidity (TA), Soluble Solid Content (SSC) and pH. Nano-coatings films techniques were recommended for cantaloupes preservation methods. SN - 1812-5735 UR - https://www.unboundmedicine.com/medline/citation/32700854/Application_of_Nano_coating_and_Chitosan_Combination_Films_on_Cantaloupe_Preservation_ DB - PRIME DP - Unbound Medicine ER -