Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

The use of chitosan and composite coatings for the preservation fruits vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well second coating containing salicylic acid (CTS + SA), third nanosized titanium dioxide particles TiO2), fourth combination these two SA TiO2) were evaluated in terms their effects on postharvest quality blackcurrant fruit at 4 °C. results showed that compared with other three treatment groups, blackcurrants treated CTS TiO2 underwent smallest changes weight loss, total soluble solids, titratable acidity, vitamin C, anthocyanin content, retained highest flavonoid content. This combined significantly inhibited polyphenol oxidase activity storage, samples also displayed lowest malondialdehyde These results, thus, indicate could maintain nutrient composition blackcurrants, thereby playing significant role preserving