الفهرس 
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Abstract
In this study, we used mucilage from psyllium seeds for the first time as an edible coating for SGBP fruits. Studies on the properties of nanocomposite films from chitosan and mucilage are scarce, even though the combinations seem to improve the characteristics of biodegradable films on green bell pepper fruits.
Irradiation for chitosan can enhance the active group and antimicrobial activity. So this study have comparison for the results of SGBP fruits treatments with two concentrations (0.5%,1%) by irradiated chitosan , chitosan LMW , nanocomposite(chitosan & mucilage) and control sample. All samples are packed tightly and stored under cold storage for 28 day.
The microbiological and physiochemical analysis were achieved for all treated SGBP fruits every week.
Treatments that showed high efficacy in reducing the total microorganisms were different chitosan solutions with high concentrations; 1% irradiated chitosan followed by 1% chitosan, and 1% nanocomposite throughout the cold storage period. This result may be due to the high antimicrobial activity of irradiated chitosan. The proposed best treatments for SGBP for The local markets were solutions treatment with concentrations of 0.5% nanocomposite and 0.5% irradiated chitosan that showed the most effective results in reducing the count of microorganisms within 14 days in cold storage.
In addition, the results of physiochemical analysis showed that the treated fruits by the irradiated chitosan solutions retained the acceptable quality characteristics of the consumers compared to the untreated fresh fruits during the cold storage.