Effect of nano chitosan based edible coating containing salicylic acid on shelf life and some quality attributes of fresh cut ‘Red Gold’ nectarine

Nowadays, with the change in lifestyles and feeding habits of the people, the demand for safe ready to eat and high quality products is increasing. Due to the sensitivity of fresh cut products to decay extension, the use of modern technologies for maintaining the quality and shelf life of these products is necessary. In this study, the effect of chitosan nano emulsion in combination with salicylic acid, as an edible coating, to increase the shelf life of nectarin fresh cuts was studied. Nectarines fresh cut were coated with nano chitosan emulsion at 0.4 % and salicylic acid at 2 mM, and packed and stored at 0±1°Cwith 90 to 95% R.H for 16 days. Fruit quality indices including TSS, TA,pH, weight loss, total phenolics content and total antioxidant activity were evaluated at harvest and during storage. The results showed that the edible coating significantly affected fruit total soluble solids (TSS), titratable acidity (TA), pH, weight loss, total phenolics content and total antioxidant activity. This findings demonstrate the synergistic effects of salicylic acid and chitosan nano emulsions, as a safe method with no side effects of the chemicals, in increasing the shelf life and preserving the quality of fresh cut ‘Red Gold’nectarines.