Improving strawberry shelf life using chitosan and zinc oxide nanoparticles from ginger-garlic extracts
To mitigate spoilage in strawberries, we developed coating formulations composed of chitosan (CH) and zinc oxide nanoparticles (ZnO NPs), enhanced with ginger and garlic extracts. Treated samples of commercial strawberries were exposed to different formulations: 1 % CH, and 1 % ZnO NPs, 2 % ZnO NPs,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000757 |
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