The impact of nano chitosan and nano silicon coatings on the quality of canino apricot fruits during cold storage

Abstract EN

This work was carried out during 2016 and 2017 seasons in post-harvest Lab.

Pomology Dept.

Cairo University, Egypt.

The quality and internal (physical and chemical) changes in apricot fruits (Prunus armeniaca L.

) coated with different treatments of Nano chitosan and Nano silicon were studied after different storage periods of cold storage at 1°C and 90-95% (RH).

Nano chitosan was prepared with 0.5% concentration and Nano silicon was prepared with 2% concentration, each of them was tested individuallyor in combination with Thiabendazole (TBZ).

The changes in fruit firmness, weight loss, discarded fruit percentage, fruit panel, total acidity (TA), total soluble solids (TSS), and ascorbic content (Vitamin C) at intervals were estimated during 7 weeks.

The results of the two successive seasons indicated that the application of Nano chitosan and silicon coatings maintained fruit firmness compared with the control (dipped in TBZ) without significant differences.

The application with 0.5% Nano chitosan + TBZ treatment maintained higher firmness values.

On the other hand, Nano-chitosan coating + TBZ treatment maintained fruit acidity, fruit panel test and Vitamin C content more than the uncoated control and other treatments without significant differences.

While, all coating treatments increased TSS values and discarded fruit percentage compared with the control without significant differences.

The lowest value for each of TSS and fresh weight loss percentage was achieved by Nano chitosan 0.5% + TBZ treatment.

Similarly, that treatment significantly decreased fresh weight loss percentage compared with the other treatments.