Nano Bugle

A window into applied science supported by INL

Prolonging the Preservation of Fruit Using Silver Nanoparticles

A new research conducted at the Centro de Investigación en Ciencia Aplicada y Tecnología Aplicada, Unidad Legaria shows that silver nanoparticles retard the growth of fungal pathogens, keeping the fruits up to three times longer than normal.

In tests with papaya, the nanoparticles were able to inhibit the fungus Colletotrichum gloeosporioides which causes anthracnose disease whose symptoms appear only when the fruit reaches maturity. The nanoparticles were able to inhibit the fungus up to 90%.

Given that post-harvest losses in tropical fruits in the world vary from 10 to 80% depending on crop type and region, the work could mean a significant improvement in the marketing of these fruits.

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October 14, 2009 - Posted by | Nanofood | ,

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