Application of Cinnamaldehyde Solid Lipid Nanoparticles in Strawberry Preservation

Strawberries are a popular food. However, the growth and reproduction of microorganisms on surface strawberries change their quality may cause food poisoning. We compared effects solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) unencapsulated freshness stored for seven days. The impacts SLN-CA at different concentrations strawberry firmness, weight loss, rate fruit rot, sensory were investigated 25 °C. Superoxide dismutase (SOD) catalase activities malonaldehyde (MDA) vitamin C contents cell homogenates measured during storage. experimental results showed that treatment can effectively reduce probability decay in without causing excessive loss. softening, maintain high level SOD activity cells, accumulation MDA consumption organic acids, improve characteristics thereby shelf life. Therefore, is promising preservation method to increase life safety strawberries.