| 000 | 01972cam a2200217 4500500 | ||
|---|---|---|---|
| 005 | 20250413012710.0 | ||
| 041 | _afre | ||
| 042 | _adc | ||
| 100 | 1 | 0 |
_aOuzounidou, Georgia _eauthor |
| 700 | 1 | 0 |
_a Gaitis, Fragiskos _eauthor |
| 700 | 1 | 0 |
_a Gaitis, Fragiskos _eauthor |
| 245 | 0 | 0 | _aThe use of nano-technology in shelf life extension of green vegetables |
| 260 | _c2011. | ||
| 500 | _a84 | ||
| 520 | _aThis study is exploring the effects of nano-copper postharvest spraying on parsley, stored at the market temperature of 20°oC for 10 days and at the storage temperature of 5oC for 23 days, aiming at its shelf life extension. Nano-Cu- treated plants showed significantly lower CO2 production than control at both storage temperatures. Spraying with Nano-Cu, parsley displayed the lowest weight losses at high and low temperature. Parsley leaves revealed high respiration rates with high moisture loss, which was inhibited by the application of Nano-Cu. Nano-Cu was also able to protect samples from lipid peroxidation after 23 days, since they were found to contain lower levels of MDA than control samples, while Nano-Cu treated parsley retained significantly higher ascorbic acid concentrations than the control. Nano-Cu application induced a prevention of the disturbances in the photosynthetic electron transport and the damages to the thylakoid structure occurring during storage. In addition, an inhibitory effect of Nano-Cu on yeast growth and TVC was observed. Spraying of harvested parsley with Nano-Cu seems like a promising shelf life extension technique, although attention should be given on the possible ecotoxicity of its widespread use. | ||
| 690 | _aecotoxicity | ||
| 690 | _agreen vegetables | ||
| 690 | _anano-technology | ||
| 786 | 0 | _nJournal of Innovation Economics & Management | 8 | 2 | 2011-11-22 | p. 163-171 | |
| 856 | 4 | 1 | _uhttps://shs.cairn.info/revue-journal-of-innovation-economics-2011-2-page-163?lang=en&redirect-ssocas=7080 |
| 999 |
_c1106258 _d1106258 |
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