Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)

Due to high water content and perishability, the raspberry fruit is sensitive postharvest fungal contamination losses. In this study, chitosan was used as an edible coating increase storage of raspberries, nanotechnology efficiency. The treated with emulsion containing nanoparticles (ECNPC) at 0, 2.5, 5 g L?1, stored for 9 d. Decay extension rate, phytochemical contents, including total phenolics, flavonoids, anthocyanin content, phenylalanine ammonia-lyase (PAL), guaiacol-peroxidase enzymes antioxidant activity, other qualitative properties were evaluated during end storage. After d storage, highest amounts phenolics compounds, PAL enzyme activity observed in ECNPC L?1. levels phenol, 57.53 118.88 ?mol/min trans-cinnamic acid, 85.16%, respectively. can be considered effective, safe, environmentally friendly method enhancing life, health-promoting capacity.