Extending the Shelf Life of Strawberries by the Sonochemical Coating of their Surface with Nanoparticles of an Edible Anti-Bacterial Compound

The current paper presents the coating of harvested strawberries with edible nanoparticles Chitosan. NPs were formed by application ultrasonic waves on an acidic solution chitosan. In a one-step process created and subsequent to their formation they deposited surface. shelf life coated was compared deposition same amount non-sonicated chitosan, i.e., individual chitosan molecules fruit. characterization fruits carried out monitoring weight loss. TSS (total soluble solids), pH, TA (titratable acidity), Vitamin C. Finally, freshness determined eye observation. addition, also conducted in this study (DLS) dynamic light scattering (SEM) scanning electron microscopy.