Abstract
Biosynthesis of nanoparticles (NPs) is a rapidly expanding topic; the junction of nanotechnology and biotechnology has gotten a lot of attention as a result of the growing need for ecologically friendly and effective food safety technologies. Sweet green bell pepper (SGBP) is a perishable vegetable with a short shelf life and a high risk of fungal illness throughout the handling and storage procedure. This study aims to compare the efficacy of different chitosan preparations (irradiated and nanoparticles) in preserving SGBP. Chitosan powder was irradiated by Co60 γ–radiation with a total exposure dose of 40 kGy. Six solutions were prepared; chitosan, irradiated chitosan, and nanocomposite (chitosan, mucilage) with two concentrations, 0.5%,1% for each one. The treatments were applied for the six groups of SGBP fruits by immersion in one solution for two minutes and stored in the refrigerator condition for 28 days. Microbiological and physiochemical analysis were determined weekly. All treatments generally decreased the total microbial count, especially at 1% concentration of the irradiated chitosan treatment. The fungal growth was completely suppressed by treatments with concentration 1%. In addition, the results of chemical analysis showed that the treated fruits retained the acceptable quality characteristics of the consumers compared to the untreated fruits.