Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

The edible coatings (EC) of nanostructured chitosan (CNCh) and chitosan (CCh) functionalized with cinnamon essential oil (CEO) or trans-cinnamaldehyde (TCA) improve the postharvest quality of cucumber and antifungal activity against Fusarium solani. Were measured physicochemical, physiological and microbiological parameters of the fruit during storage. The morphology of nanoparticles of chitosan was observed using transmission electron microscopy (TEM), particle size distribution and Zeta potential were measured. By TEM the chitosan nanoparticles (NCh) and nanoparticles (NChCEO) had a particle size of 5 nm and 8 nm, respectively. The NCh particle size distribution showed a diameter of 4.68 nm, for NChCEO was 4.34 nm and for NChTCA was of 4.86 nm. The Zeta potential was of -1.94 mV, -1.32 mV, and -2.48 mV respectively. With the EC some changes were observed; The fruit treated with CCh and CNCh showed a weight loss of 5.49% and 8.47%. In the fruit with EC and nanoparticles, the total chlorophyll content was higher at the end of storage. The colony forming units (CFU) of fungi and yeasts were effectively inhibited with ECs. The CCh and CNCh showed the lowest severity. The EC evaluated are a technological alternative to preserve the quality of the cucumber.