Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

The current paper presents the coating of harvested strawberries with edible nanoparticles of Chitosan. The NPs were formed by the application of ultrasonic waves on an acidic solution of chitosan. In a one-step process the nanoparticles were created and subsequent to their formation they were deposited on the strawberries surface. The shelf life of the NPs coated was compared with the deposition of the same amount of non-sonicated chitosan, i.e., coating of individual chitosan molecules on the fruit. The characterization of the coated fruits was carried out by monitoring the weight loss. TSS (total soluble solids), pH, TA (titratable acidity), and Vitamin C. Finally, the freshness of the strawberries was determined by eye observation. In addition, the characterization of the chitosan NPs was also conducted in this study by (DLS) dynamic light scattering and (SEM) scanning electron microscopy.