Effect of Nanocomposite-based Packaging on Postharvest Quality of Water Content-treated Coffee Beans during Storage
Keywords:
NCP, coffe bean, water contentAbstract
The objective of this study was to evaluate the physical, chemical, and sensory qualities of green coffeebeans (Coffea arabica L.) during storage in nanopackaging packaging. A novel nanocomposite-based packaging (NCP) was prepared by blending polyethylene (PE) with nano-Ag,chitosan nanoparticle and montmorillonite. The effects of NCP on the quality parameters of water content tretaed coffee beans were investigated during the 21 d of storage at 25 °C. The results showed that adding nanoparticles to the PE significantly decreased the oxygen, water vapor permeability and longitudinal strength . The weight loss, water content , color variation and proximate content of coffee bean were significantly inhibited by 22.67%, 124.84%, 23.46% and 14.42%. The results of this analysis demonstrated that this NCP can potentially increase the effectiveness of methods used to preserve and maintain quality in coffe beans during postharvest storage.
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