Investigation effect of particle Nano coating on storage quality properties of Thomson orange

It is important to increase storage quality of orange by using of natural coatings. In this research, quality of Thomson oranges coated with chitosan-clay nano composite edible coating and fogger - wax (fog production from Ortho Phenil Phenol by electro fogger with nano dimension) was compared with the sample without coating during storage. Orange quality properties were evaluated during storage for 3 months in a cold storage at 6oC temperature and 85-90% relative humidity. Results showed that fruits coated with chitosan-clay had highest pH, chroma, peel moisture and firmness compared to the other samples. Therefore, this nano coating increased fruit resistance to fungal diseases, retained peel fruit color and inner texture strength during storage. Amount of total soluble solid and acid total of fruit juice for fogger - wax coating decreased and increased during storage, which this trend could indicate fermentation phenomenon in the fruit. So using of chitosan-clay nano composite edible coating can be offered for prevention of decrease fruit quality during storage.