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Effect of nanomaterial on preservation quality of Newhall orange

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/m L, 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.