- Abdelghany, A.M., Menazea, A.A., & Ismail, A.M. (2019). Synthesis, characterization and antimicrobial activity of Chitosan/Polyvinyl Alcohol blend doped with Hibiscus sabdariffa extract. Journal of Molecular Structure, 1197, 603-609. https://doi.org/10.1016/j.molstruc.2019.07.089
- Adetunji, C.O., Fadiji, A.E., & Aboyeji, O.O.(2014). Effect of chitosan coating combined Aloe vera gel on cucumber (Cucumis sativa) post-harvest quality during ambient storage. Journal of Emerging Trends in Engineering and Applied Sciences, 5(6), 391-397.
- Ali, A., Zahid, N., Manickam, S., Siddiqui, Y., & Alderson, P.G. (2014). Double layer coatings: a new technique for maintaining physico-chemical characteristics and antioxidant properties of dragon fruit during storage. Food and Bioprocess Technology, 7, 2366-2374. https://doi.org/1007/s11947-013-1224-3
- Aragüez, L., Colombo, A., Borneo, R., & Aguirre, A. (2020). Active packaging from triticale flour films for prolonging storage life of cherry tomato. Food Packaging and Shelf Life, 25, 100520. https://doi.org/10.1016/j.fpsl.2020.100520
- Attokaran, M. (2017). Natural food flavors and colorants. Chap 98, 354-398. https://doi.org/1002/97811191 14796
- Aziziyan Dehkordi, B., Zamindar, N., Ghorbani, Z., & Mosaffa, L. (2020). Changes in the physicochemical and microbial properties of fresh-cut cucumber during storage as affected by modified atmosphere packaging and films of polypropylene containing clay nanoparticles. Journal of Nutrition Science and Food Technology, 15(12), 83-62. (In Persian)
- Boonsiriwit, A., Xiao, Y., Joung, J., Kim, M., Singh, S., & Lee, Y.S. (2020). Alkaline halloysite nanotubes/low density polyethylene nanocomposite films with increased ethylene absorption capacity: Applications in cherry tomato packaging. Food Packaging and Shelf Life, 25, 100533. https://doi.org/10.1016/j.fpsl.2020.100533
- Chen, A., Yang, Z., Zhang, N., Zhao, S., & Chen, M. (2015). Effects of cold shock intensity on physiological activity of harvested cucumbers during storage. Scientia Horticulturae, 197, 420–427. https://doi.org/10.1016/j.scienta.2015.09.056
- Cid-López, M.L., Soriano-Melgar, L.D.A.A., García-González, A., Cortéz-Mazatán, G., Mendoza, E., Rivera-Cabrera, F., & Peralta-Rodríguez, R.D.(2021). The benefits of adding calcium oxide nanoparticles to biocompatible polymeric coatings during cucumber fruits postharvest storage. Scientia Horticulturae, 287, 110285. https://doi.org/10.1016/j.scienta.2021.110285
- Chien, P.J., Sheu, F., & Yang, F.H. (2007). Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 78, 225-229. https://doi.org/10.1016/j.jfoodeng.2005.09.022
- Eboibi, O., & Uguru, H. (2017). Storage conditions effect on physical, mechanical and textural properties of intact cucumber (cv Nandini) fruit. International Journal of Engineering and Technical Research (IJETR), 7(11), 48-56.
- Gelly, M., Recasens, I., Girona, J., Mata, M., Arbones, A., Rufat, J., & Marsal, J.(2004). Effects of stage II and postharvest deficit irrigation on peach quality during maturation and after cold storage. Journal of the Science of Food and Agriculture, 84(6), 561–568. https://doi.org/10.1002/jsfa.1686
- Goy, R.C., Britto, D.D., & Assis, O.B. (2009). A review of the antimicrobial activity of chitosan. Polímeros: Ciência e Tecnologia, 19(3), 241-247. https://doi.org/10.1590/S0104-14282009000300013
- Hamzah, H.M., Osman, A., Tan, C.P., & Ghazali, F.M. (2013). Carrageenan as an alternative coating for papaya (Carica papaya cv. Eksotika). Postharvest Biology and Technology, 75, 142–146. https://doi.org/10.1016/j.postharvbio.2012.08.012
- Hernández-Muñoz, P., Almenar, E., Del Valle, V., Velez, D., & Gavara, R. (2008). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria× ananassa) quality during refrigerated storage. Food Chemistry, 110(2), 428-435. https://doi.org/10.1016/j.foodchem.2008.02.020
- Hernández-Muñoz, P., Almenar, E., Ocio, M.J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253. https://doi.org/10.1016/j.postharvbio.2005.11.006
- ISO 4833-1. (2013). Microbiology of the food chain -Horizontal method for the enumeration of microorganisms -Part 1: Colony count at 30 °C by the pour plate technique. 1st. Edition. 9 pages. (In Persian)
- ISO 21527-1. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and molds -Part 1: Colony count technique in products with water activity greater than 0.95. 1st. Edition. 8 pages. (In Persian)
- Istúriz-Zapata, M.A., Hernández-López, M., Correa-Pacheco, Z.N., & Barrera- Necha, L.L. (2020). Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde. LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2020.109089
- Karathanos, V.T., Mourtzinos, I., Yannakopoulou, K., & Andrikopoulos, N.K. (2007). Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin. Food Chemistry, 101(2), 652-658. https://doi.org/10.1016/j.FOODCHEM.2006.01.0537
- Koseki, S., Kyoichiro, Y., Seiichiro, I., & Kazuhiko, I. (2004). Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. Journal of Food Protection, 67, 1247-1251. https://doi.org/10.4315/0362-028X-67.6.1247
- Krzemiski, A., Marudova, M., Moffat, J., Noel, T.R., Parker, R., & Welliner, N. (2006). Deposition of pectin/ poly-l- lysine multilayers with pectin of varying degrees of esterification. Biomacromolecules, 7(2), 498-506. https://doi.org/10.1021/bm0507249
- Li, M., Yu, H., Xie, Y., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2021). Effects of double layer membrane loading eugenol on postharvest quality of cucumber. LWT, 145, 111310. https://doi.org/10.1016/j.lwt.2021.111310
- Lin, D., & Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 6(3), 60-75. https://doi.org/10.1111/j.1541-4337.2007.00018.x
- Maleki, G., Sedaghat, N., Woltering, E.J., Farhoodi, M., & Mohebbi, M. (2018). Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage. Journal of Food Measurement and Characterization, 12, 1610-1621. https://doi.org/10.1007/s11694-018-9776-6
- Mantilla, M., Castel-Perez, M.E., Gomes, C., & Moreira, R.G. (2013). Multilayered antimicrobial edible coating and its effect on quality and shelf -life of fresh cut pineapple (Ananas comosus). LWT-Food Science and Technology, 51, 37-43. https://doi.org/10.1016/j.lwt.2012.10.010
- Martinon, M.E., Moreira, R.G., Castel-Perez., & Gomes, C. (2014). Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo) stored at 4º. LWT - Food Science and Technology, 56, 341-350. https://doi.org/10.1016/j.lwt.2013.11.043
- Marudova, M., Lang, S., Brownsey, G.J., & Ring, S.G. (2005). Pectin–Chitosan multilayer formation. Carbohydrate Research, 340, 2144–2149. https://doi.org/10.1016/j.carres.2005.07.004
- McGuire, R. (1992). Reporting of objective color measurements. Hortscience, 27(12), 1254-1255.
- Mohammadian, M., Waly, M.I., Moghadam, M., Emam-Djomeh, Z., Salami, M., & Moosavi-Movahedi, A.A. (2020). Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds. Food Science and Human Wellness, 9(3), 199-213. https://doi.org/10.1016/j.fshw.2020.04.009
- Mohammadi, A., Hashemi, M., & Hosseini, S.M. (2016). Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber. Innovative Food Science &Emerging Technologie, 33, 580-588. https://doi.org/10.1016/j.ifset.2015.10.015
- Moalemiyan, M., & Ramaswamy, H.S. (2012). Quality retention and shelf-life extension in Mediterranean cucumbers coated with a pectin-based film. Journal of Food Research, 1(3), 159-168. https://doi.org/10.5539/ JFR.V1N3
- Mourtzinos, I., Kalogeropoulos, N., Papadakis, S.E., Konstantinou, K., & Karathanos, V.T. (2008). Encapsulation of nutraceutical monoterpenes in β-Cyclodextrin and modified starch. Journal of Food Science, 73(1), 89-94. https://doi.org/10.1111/j.1750-3841.2007.00609.x
- Omoba, O.S., & Onyekwere, U. (2016). Postharvest physicochemical properties of cucumber fruits (Cucumber sativus) treated with chitosan-lemon grass extracts under different storage durations. African Journal of Biotechnology, 15(50), 2758-2766. https://doi.org/10.5897/AJB2016.15561
- Pérez-Santaescolástica, C., Munekata, P.E., Feng, X., Liu, Y., Bastianello Campagnol, P.C., & Lorenzo, J.M. (2020). Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1853036
- Rabea, E.I., Badawy, M.E.T., Stevens, C.V., Smagghe, G., & Steurbaut, W. (2003). Chitosan as antimicrobial agent: applications and mode of action. Biomacromolecules, 4(6), 1457-1465. https://doi.org/10.1021/bm034130m
- Rajabi, H., Ghorbani, M., Jafari, S.M., Mahoonak, A.S., & Rajabzadeh, G. (2015). Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocolloids, 51, 327-337. https://doi.org/10.1016/j.foodhyd.2015.05.033
- Sarker, A., Deltsidis, A., & Grift, T.E. (2021). Effect of Aloe vera gel-carboxymethyl cellulose composite coating on the degradation kinetics of cucumber. Journal of Biosystems Engineering, 46, 112-118.
- Serna‐Escolano, V., Serrano, M., Valero, D., Rodríguez‐López, M.I., Gabaldón, J.A., Castillo, S., & Martínez‐Romero, D. (2019). Effect of thymol and carvacrol encapsulated in Hp‐β‐Cyclodextrin by two inclusion methods against Geotrichum citri‐aurantii. Journal of Food Science, 84(6), 1513-1521. https://doi.org/10.1111/1750-3841.14670
- Simionato, I., Domingues, F.C., Nerín, C., & Silva, F. (2019). Encapsulation of cinnamon oil in cyclodextrin nanosponges and their potential use for antimicrobial food packaging. Food and Chemical Toxicology, 132, 110647.
- Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., & Adams, T.B. (2005). A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food and Chemical Toxicology, 43(3), 345-363. https://doi.org.1016/j.fct.2004.11.007
- Shahdadi Sardo, A., Sedaghat, N., Taghizadeh, M., & Milani, E. (2017). Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal greenhouse cucumber during storage conditions. Iranian Food Science and Technology Research Journal, 13, 2(42), 363-378. (In Persian). https://doi.org/10.22067/ifstrj.v1395i0.41901
- Turek, C., & Stintzing, F.C. (2013). Stability of essential oils: a review. Comprehensive Reviews in Food Science and Food Safety, 12(1), 40-53. https://doi.org/10.1111/1541-4337.12006
|
