| This paper studied the effects of different nanomaterials on preservation quality of Newhall orange during
normal temperature storage. The nanomaterials included nano-net material, series of nano-per packaging bags, nano-fruit
wax, nano -preservative solution. The sense detection, physical and chemical indexes, antimicrobial mechanisms were
analyzed. The results showed that the nanomaterials including nano-fruit wax (NLT) and nano- preservative solution (NYT)
could prolong storage life and significantly improve the quality of Newhall orange than the control. Intact fruit rate of the former was 17.15% higher than that of control, and the latter reached 90%, although the color of citrus fruit during storage period did not have a significant impact, but in the storage, the nanomaterial could make titratable acid steady at 0.75%-0.90%, the total soluble solid at more than 12.0%, the stable solid acid ratio at 13-18, Vc at 40 mg/kg-60 mg/kg, and significantly inhibited the water loss rate rise, reduced the respiration intensity of the fruit, and preserved fruit quality well. The best nano ion concentration of the nano-Cu and nano-Ag was 20 μg/mL, and its inhibition rate was as high as 99.8% after 76 days storage, and reduced the development of the artificial disease and postharvest loss. However, the nano ion concentration of the nanomaterials including nano -net and nano-per packaging bags should be increased in order to anticipate the preservation effect. These nanomateries would be produced into products and focused on their development and utilization. |
