Evaluation the silver nanoparticles on shelf life of Citrus Sinensis

In this study, the effect of different concentrations of silver nanoparticles was examined on the survival of the oranges. The experiment was conducted in a factorial design with three factor based on a completely randomized design with three blocks. Treatments were included in the 6 levels of silver nanoparticles (0, 5, 10, 15, 20 and 25 ppm), Orange varieties at three levels (Local, Valensia and Blood) and storage cycle at three levels (harvest time, one and three months after harvest). Fruit diameter and length, TDS, Titratable acidity, decay percent, weight of meat and fruit pulp, Vitamin C and electrolyte leakage in zero-day, one-month and three months after storage were measured. The results showed that the nanoparticles had a significant effect on all traits. Concentration of 25 ppm nanoparticles decreased decay percent, 90 percent compared with the control. No significant difference was observed between 20 and 25 ppm concentration. The length and diameter of fruits blood figure was less than the other two varieties. Decay percent in the blood were lower than the other two varieties. The overall results of the blood and 20 and 25 ppm concentration of nanoparticles showed the greatest effect in reducing postharvest losses.