Effect of silver nanoparticles and gum Arabic coatings on physicochemical and microbial properties of green bell pepper (Capsicum annuum)

Gum Arabic in aqueous solution of 10%, silver nanoparticles, and silver nanoparticles -gum Arabic solution blend, coatings were formed directly on the surface of green bell peppers (Capsicum annuum) and were incubated at 7°C with a relative humidity of about 90%. Pepper quality wasevaluated by weight loss, firmness retention, ascorbic acid content and microbial decay. Although coatings of any composition delayed these changes the comparisons and evaluations suggest that the gum Arabic-silver nanoparticles blend significantly hindered microorganisms' growth and physicochemical losses and enhanced the shelf-life of green bell peppers.

کلیدواژه ها:

edible coating ، bell pepper ، silver nanoparticles ، gum Arabic