Effects of nano-ZnO and carboxymethyl cellulose postharvest treatments on some physicochemical characteristics of nectarine (Prunus persica cv. Red gold)

In this study the effect of nano-ZnO (at 0, 0.01 and 0.03%) and carboxymethyl cellulose (at 0, 0.5 and 1%) were studied on the quality and shelf life of "Red Gold" nectarine fruit during storage (0-1, 90 to 95% relative humidity) for 40 days. A factorial experiment was conducted in a completely randomized design with four replications. After treatment weight loss, total soluble solids, titratable acidity, pH, the content of vitamin C and browning index were evaluated during storage. Nano-ZnO and carboxymethyl cellulose treatments significantly reduced browning index in comparison with untreated control. 0.01% nano-ZnO and 1% carboxymethyl cellulose treatments significantly delayed weight loss. Nano-ZnO and carboxymethyl cellulose treatments also maintained total acidity and total soluble solids in comparison with control. Results revealed that the use of nano-ZnO and carboxymethyl cellulose treatments can maintain quality of "Red Gold" nectarine fruit.