Effect of Zn-oxide nanoparticles coating on physicochemical properties, enzymatic activity and storage life of sweet cheery cv. Takdaneh Mashhad (Prunus avium L.)

Document Type : Original Article

Authors

1 M.Sc. Student of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, Iran

2 Associate Professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, Iran

Abstract

Sweet cherry fruit (Prunus avium cv. Takdaneh Mashhad) is susceptible to decay and has short storage life. In present study, the efficacy of Zn-oxide nanoparticles as an edible coating for increasing the storage life of sweet cherry was investigated. The sweet cherry fruits were treated with Zn-oxide nanoparticles at 0, 0.03, 0.06 and 0.09 % concentrations (W/V) and transferred to a cold storage at      2 ± 1 ºC and 90 ± 5 % R.H. Fruit quality attributes such as pH, total acidity, soluble solids, decay index, total phenol and ascorbic acid and phenylalanine ammonialyase (PAL) activity were evaluated every fifteen days in four replicates. Zn-oxide nanoparticles treatment reduced fruit decay index compared to control fruits, so that the least amount was observed in 0.9% Zn-oxide nanoparticles treatment on day 15 after harvest. In treated fruits, the activity of PAL was significantly higher. Phenolic content of the treated fruits was increased compared to the control fruits. It can be concluded that coating the sweet cherry fruit with Zn-oxide nanoparticles as safe compound can increase the storage life in a cold storage up to 30 days.

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