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![]() Production of Ciytosan based nanoemulsions and natural antimicrobial agents in order to reduce of cucumber postharvest by-products
2.9 percent of Iranian crop field is related to fruits, even though slightly near a quarter of these kind of agricultural products occupied with cucumber. The cucumber has a short shelf life, moreover leads to overwhelming postharvest wastes, thereby it should be maintained under controlled conditions at the 12-13 ˚C temperature for a 2 weeks period of time. Thus postharvest spoilage is the critical factor affect the shelf life of the product. Recently, such a nonchemical way of processing like selection of plant extracts as an alternative technology is being used to lower fungus contaminations. |
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Source : tissue |