تاثیر ژلاتین وکتیرا در تلفیق با نانوامولسیون اسانس نعناع فلفلی روی انبارمانی پس از برداشت میوه‌ی گوجه‌فرنگی

Tomato fruit (Lycopersicum esculentum Mill) is one of the fresh agricultural products that has a short shelf life and high post-harvest losses. Penicillium mold is one of the most important harmful factors in tomato fruit, especially in cold storage conditions. The use of fungicides may reduce this disease, but there are many risks to human health. The use of oral coatings containing plant nano-essential compounds is one of the healthiest and safest ways to reduce fruit rots. In this study, application of tragacanth coatings with the concentrations of 2%, 1% and 0.5% and gelatin with the concentrations of 8%, 4% and 2% in combination with nanoemulsion of peppermint (Mentha piperita) essential oil (1000 ppm) were evaluated to increase tomato fruit shelf life in cold storage at 10° C and relative humidity of 90% during 20 days. According to the results of gas chromatography coupled with mass spectrometry (G-MS), methanol (38%) and menthol (33%) are the predominant composition of essential oil. Quantitative and qualitative indices of fruits show that both coatings have a positive effect on maintaining the firmness of fruit texture compared to the control. The highest firmness (15 kg/cm2 ) and the least signs of rot (12.5%) was observed in gelatin 8% and 4%. + Peppermint nanoemulsion after 20 days and no decrease in tomato weight was observed in comparison to day zero. In addition, in the treatments by tragacanth 2% and 1% + peppermint nanoemulsion, no decrease in tomato weight was observed. In conclusion, tragacanth 1% and gelatin 4% treatments in combination with peppermint nanoemulsion are introduced to maintain the quality and increase the shelf life of tomato fruit.