Effect of Nano-Ag+ Silica Composite Packaging on Quality and Enzyme Activity of Fresh-cut Fruit Nectarine cv. “Red Gold”

Effect nanocomposite-based packaging was prepared by blending polypropylene (PP) with nano-Ag, nano Silica on the quality attributes and postharvest life of the fresh-cut fruits nectarine (cv. Red Gold) during storage at 0-1 0C with 90-95% RH for 21 days were studied. The factorial experiment was performed in a completely randomized design with 4 replications. Decay incidence, weight loss, total acidity, total soluble solids, browning index, polyphenol oxidase (PPO) and peroxidase (POD) activities were evaluated. Compared with the control (PP), nano packaging significantly reduced the fruit decay and weight loss rate (p<0/01). Polyphenol oxidase (PPO), peroxidase (POD) activities and Browning index were decreased in nano packaging fruit. Nano packaging retained total acidity. Compared with the control (PP), nano packaging retained the fruit total soluble solids rate. These results indicate that nano-Ag+ Silica active packaging could be a viable technique to reduce fruit decay and maintain quality and increase the shelf life in “Red Gold” fresh-cut nectarine during postharvest storage.