Preservative Effect of Citric Acid and Nano-ZnO Treatment on Storage of Mango at Room Temperature

Harvest mango fruits were subjected to treatments of citric acid and citric acid-nano ZnO for 10 min,preservative index of mango fruits were determined every two days,in order to explore a new and practical method for the preservation of mango.The results showed that treatment of citric acid had good effect of mango preservation and it could prolong storage time.However,treatment of citric acid-nano ZnO had significant effect of mango preservation.The firmness,fresh fruit,total soluble solids,titratable acid,total sugar,VC content of mango treated by citric acid-nano ZnO were significantly higher than treatment of citric acid and control.But weightlessness rate,respiration intensity,peroxidase activity were obviously lower than treatment of citric acid and control.So citric acid-nano ZnO could significantly reduce mango post harvest respiration and well keep nutrients of mango.