TY  - BOOK
AU  - Liela Mohamed Mohamed Ali
AU  - Abdelrahman Abdelraouf Abdelrahman , 
AU  - Ahmed Elraie Emam Suliman , 
AU  - Helmy Elsayed Hassan Mohamed , 
TI  - Applying phyto-nanotechnology and laser irradiation in the enhancement of strawberry quality Attributes / 
PY  - 2020///
CY  - Cairo : 
PB  - Liela Mohamed Mohamed Ali , 
KW  - Chitosan nanoparticles
KW  - Diode laser
KW  - Strawberry fruit
N1  - Thesis (Ph.D.) - Cairo University - National Institute of Laser Enhanced Sciences - Department of Laser Applications in Biotechnology and Agriculture; Issued also as CD
N2  - This research aimed to find an effective and ecological method for maintaining quality attributes, eliminating deterioration, and preserving the appearance of strawberry fruit (Fragaria x ananassa, cv. Festival) under cold storage. Laser irradiation and edible coating of chitosan nanoparticles have been used for this investigation. Biosynthesis of chitosan nanoparticles using Guava L. (Psidium guajava L.) extract as ecofriendly and cost effective approach has been studied. The leaves of guava are nontoxic, full of bioactive compounds, and suitable alternative to avoid chemicals used in the other techniques. Variations in extract preparation method and ratio of chitosan to leaf extract were examined to investigate the effect of these factors on the particles size. The characterizations of chitosan nanoparticles were conducted using dynamic light scattering (DLS), transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR), and zeta potential analysis. To prolong the shelf life and reduce senescence of strawberries, two experiments have been conducted: 1) Strawberries were irradiated by diode laser at wavelength of 450 nm and light intensity of 1.3 mWcm-2 for 3, 6, and 12 min to identify the optimal exposure time of laser light in order to suppress fungal decay and extend the shelf life for 7 days. 2) Strawberries were treated by 0.5% chitosan coating, chitosan nanoparticles coating, and a combination of the optimal exposure time of laser and chitosan nanoparticles coating to prolong the shelf life for 12 days. For both experiments, untreated fruit were used as control, and the fruit were preserved under the same storage circumstances at 10 oC and 85- 90% RH. The results showed that semi-spherical nanoparticles were formed at pH=5 with an average particle size of 21.92 nm and narrow size distribution as the polydispersity index (PDI) value was 0.471 Zeta potential was -27.1 which gives reasonable stability of the nanoparticles in suspension
UR  - http://172.23.153.220/th.pdf
ER  -