Quality characteristics of strawberry fruit following a combined treatment of laser sterilization and guava leaf-based chitosan nanoparticle coating

Chemical and Biological Technologies in Agriculture

Table 1 Combined treatment delayed decay and maintained the appearance of strawberry fruit after12 days of cold storage at 10 °C and 85–90% RH

Treatments: untreated strawberries (control), 0.5% chitosan coating (0.5% Ch), guava leaf-based chitosan nanoparticles coating (Gl-ChNps), and a combination treatment of 1.3 mW/cm² laser light followed by Gl-ChNps coating (combined treatment)