The aim of this study was to improve the edible coatings and films having a high potential to carry active ingredients such as nano materials as well as the quality of fruits and vegetables. The substances used in this experiment were Chitosan-Thyamol/(TPP)Tripolyphosphate(B), Gelatin-Coconut Fiber/titanium dioxide(TiO2) (C), Chitosan-Methyl Cellulose/Silica(SiO2) (D), Gelatin–Chitosan/ (Ag/ZnO) (E), and Gelatin- Anthocyanin/kafirin (F) compared with edible coating non nano materials (A). The effects of edible coating on quality attributes of fruits including apples, red grapes, tomatoes and Sweet green pepper were studied during the storage at (0-2°C) and relative humidity of 90-95% for apples and red grapes, and at (8°C) and relative humidity of 90-95% for tomatoes and Sweet green pepper. Rheological properties of edible solution and suspensions were studied. Also mechanical properties, particle size distribution, zeta potentioal emulsion, X-R diffraction (XRD) films and scanning electron microscopy films were measured. The results demonstrated that the best samples were edible coating with nano suspensions (E) followed by samples (F, B, C and D) as compared with non nano coating (A) samples. Different analyses as well as microbiological tests were done on coated fruit and vegetables to observe weight loss, total soluble solids, firmness, total acidity, and ascorbic acid. The weight loss and microbial count in samples coated with (E) were reduced. On the other hand, it was observed that the nano coating apples, red grapes, tomatoes and sweet green pepper were kept with higher quality compared to non nano coating. In apples, red grapes, tomatoes and sweet green pepper dipped in solution of (E), the weight loss percentage was reduced, and the fruit quality was maintained for 63 days and 56 days of storage for apples and red grapes, respectively, and for 42 days and 35 days of storage for tomatoes and sweet green pepper, respectively.
IJPRAS
