Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2026 (SCI-Expanded, Scopus)
Spinach (Spinacia oleracea L.) is sensitive to drying, wilting, rotting, and spoilage during pre-consumption storage due to its large leaf area and high water content. This study demonstrates that micro-particle-based coatings produced via green synthesis were used for the first time on delicate leafy vegetables such as spinach, and that the synergistic effect of chitosan, selenium, and thyme oil extended shelf life. The 3rd, 5th, 7th, and 10th days of shelf life were used to analyze weight loss, decay rate, respiration rate, leaf color, total soluble solids, ascorbic acid, total phenolics, and total antioxidant capacity. All characteristics except total phenolic content and total antioxidant capacity showed a significant interaction between the coating process and shelf life. The coating processes significantly reduced weight loss and decay rates, especially on the 7th and 10th days of storage, and also reduced leaf color deterioration and losses in ascorbic acid and total antioxidant content. On the 10th day of storage, the weight loss rate in the control group was 14.89%, whereas it decreased to 10.52% in samples treated with Chitosan Microparticles + Selenium Microparticles. In the control group, decay decreased from 20.50% to 5.20% with the same coating. After evaluating all results, CsMPs + SeMPs and CsMPs + SeMPs + Oil were found to be the most effective treatments. The combination of chitosan, selenium, and thyme oil may offer a sustainable approach to reducing food waste by enhancing the postharvest preservation of spinach. It has significant potential for reducing food waste and developing sustainable packaging solutions.