Preservation Effect of Natamycin Nanoparticles on Actinidia arguta Kiwifruit
YANG Lu
WU Rui
JIAO Yuren
GONG Hansheng
ZHANG Aidi
Abstract：Fungal infection was the main cause of fruit decay,which in turn led to significant economic losses during the postharvest storage of Actinidia arguta kiwifruit.In order to reduce postharvest losses,prolong storage life,natamycin nanoparticles were prepared by antisolvent method,and the effects of 100 mg/L,300 mg/L and 500 mg/L concentrations on the firmness,ethylene release,soluble solid content,titratable acid content,and sensory evaluation of kiwifruit were studied.The results indicated that at the end of storage,the postharvest kiwifruit treated with 300 mg/L natamycin nanoparticles had a slower decrease in firmness,with a firmness of 1.33 N,which was 3.08 times that of the control group.This treatment also inhibited ethylene biosynthesis and resulted in a high sensory evaluation score of 7 for overall preference.Consequently,it delayed the decay process caused by fungal infection.This study provided a new method and strategy for the postharvest preservation of Actinidia arguta kiwifruit.
Keywords：NatamycinnanoparticlesActinidia argutapostharvest preservation
Publication Date：2025-10-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 7-12,17 )