Claim 1: Absorption Power of Films: Increased ethylene absorption ability as the amount of nanoparticles in the film structure increased, confirmed by gas chromatography, While the polyethylene film lacking the nanoparticles did not show any gas adsorption (Diagram 2).

Diagram 2.The effect of treatments in reducing the amount of plastic in each sample

Claim 2: The amount of titratable acids is associated with the ripening of the fruit and causes a sour taste in the fruits. As the fruit matures, the amount of organic acids decreases. The breakdown of organic acids depends on the rate of respiration at the fruit ripening period. The acidity of the juice was calculated by titrating it with 0.1 Normal NaOH. In this test, 5 ml of distilled water was poured into a volume of 100 and titrated with 0.1N NaOH in the presence of phenolphthalein reagent. In each sample, the acidity was calculated in terms of citric acid. Each milliliter of NaOH is 0.0064 g of citric acid. Nanoparticles containing films (Nano A) have the best effect in controlling the titratable acidity (TA) of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram3).

Diagram 3. Interaction of treatments during storage to reduce the titratable acidity of the fruit

Claim 3: Most soluble solids in fruits contain sugars and a small percentage also include amino acids, organic acids, vitamins and minerals. Soluble solids have a significant effect on the taste of the fruit and are one of the chemical characteristics. The amount of soluble solids increases as the fruit matures. Fruit ripening and moisture loss usually increase the amount of soluble solids in it. To compare the TSS of fruits in packages containing different levels of nanoparticles, total soluble solids of the fruits were measured after calibration of the refractometer with distilled water (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films (Nano A) have the best effect on the control of the fruits of the test fruits during shelf life, at an average temperature of  20 -25 ° C, compared to conventional packaging , (Diagram 4).

Diagram 4. Interaction of treatments during storage in increasing soluble solids

Claim 4: Water content in horticultural crops ranges from 75 to 96 percent. During harvest, most crops usually have maximum water content, but after harvest, the amount of water in the crop transpires gradually decreases. If the decline is too high, the crop will lose its freshness and its economic value will decline. Harvested fruits and vegetables lose their water widely or gradually. One of the most important effects of reducing fruit moisture is weight loss in the fruit. In addition, this can reduce the nutritional value and loss of flavor and aroma in the product. Fruit packages were weighed during the test weeks and their weight loss due to water loss (moisture) was determined and reported using the specific equation as a percentage (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films have the best effect in preventing the weight loss of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram 5).

Diagram 5. Interaction of treatments during storage on fruit weight loss

Claim 5: Physiological changes caused by elevated ethylene concentrations include: increased cell permeability, increased respiratory activity, aging, and increased enzyme activity. Ethylene activates the enzyme poly-galacturonase and pectin lyase, which depolymerizes pectin and causes cell wall degradation. Both of these enzymes are targets for genetic engineering to control the quality of tomato tissues and other agricultural products. Since there is a positive correlation between the storage life of kiwi fruit and the rate of softening of the tissue, maintaining the firmness is very important. Frimness of the fruit was measured using a 10 N loaded tissue analyzer. A 4.8 mm diameter rod with a smooth end at a speed of 15 mm / min penetrated into the fruit tissue and measured the amount of force applied to the tissue (N) at three points on its surface (A) and measured. Frimness of the fruit was calculated in N / mm2 according to the specified equation .  Nanoparticles containing films (Nano A) have the best effect on maintaining the firmness of the test fruits during storage, at an average temperature of  20 – 25 ° C, compared to conventional packaging (Diagram 6).

Diagram 6. Interaction of treatments during storage to reduce fruit firmness

Claim 6: Descriptive sensory tests can provide information about the characteristics of the sample in question. The sensory evaluation team usually expresses the appearance, texture, odor, taste and taste based on the scoring system. In general, there is little information on the relationship between final consumer acceptance and changes in the chemical composition of ripe fruit. Sensory evaluation tests were performed on 5-Hedonic enamel in four sections of texture, color, taste and general acceptability using 10 sensory evaluators. Various fruit samples packed in nano packs for texture, color, taste and overall acceptance characteristics using 5-Hedonic method by 10 trained individuals using scores presented at weekly intervals during research was reviewed. Nanoparticles containing films (Nano A) have the best effect on the sensory (organoleptic) evaluation of the test fruits (texture, color, taste and general acceptance of fruits) during storage, at an average temperature of 25 ° C). compared to conventional packaging (Diagrams 7, 8, 9, 10).

Diagram 7. interaction of treatments during storage on fruit tissue changes based on sensory evaluation

Diagram 8. Interaction of treatments during storage on fruit color changes based on sensory evaluation

Diagram 9. Interaction of treatments during storage on fruit flavor changes based on sensory evaluation

Diagram 10. Interaction of treatments during storage on fruit acceptance based on sensory evaluation

Claim 1Absorption Power of Films: Increased ethylene absorption ability as the amount of nanoparticles in the film structure increased, confirmed by gas chromatography, While the polyethylene film lacking the nanoparticles did not show any gas adsorption (Diagram 2).

Diagram 2.The effect of treatments in reducing the amount of plastic in each sample

Claim 2: The amount of titratable acids is associated with the ripening of the fruit and causes a sour taste in the fruits. As the fruit matures, the amount of organic acids decreases. The breakdown of organic acids depends on the rate of respiration at the fruit ripening period. The acidity of the juice was calculated by titrating it with 0.1 Normal NaOH. In this test, 5 ml of distilled water was poured into a volume of 100 and titrated with 0.1N NaOH in the presence of phenolphthalein reagent. In each sample, the acidity was calculated in terms of citric acid. Each milliliter of NaOH is 0.0064 g of citric acid. Nanoparticles containing films (Nano A) have the best effect in controlling the titratable acidity (TA) of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram3).

Diagram 3. Interaction of treatments during storage to reduce the titratable acidity of the fruit

Claim 3: Most soluble solids in fruits contain sugars and a small percentage also include amino acids, organic acids, vitamins and minerals. Soluble solids have a significant effect on the taste of the fruit and are one of the chemical characteristics. The amount of soluble solids increases as the fruit matures. Fruit ripening and moisture loss usually increase the amount of soluble solids in it. To compare the TSS of fruits in packages containing different levels of nanoparticles, total soluble solids of the fruits were measured after calibration of the refractometer with distilled water (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films (Nano A) have the best effect on the control of the fruits of the test fruits during shelf life, at an average temperature of  20 -25 ° C, compared to conventional packaging , (Diagram 4).

Diagram 4. Interaction of treatments during storage in increasing soluble solids

Claim 4: Water content in horticultural crops ranges from 75 to 96 percent. During harvest, most crops usually have maximum water content, but after harvest, the amount of water in the crop transpires gradually decreases. If the decline is too high, the crop will lose its freshness and its economic value will decline. Harvested fruits and vegetables lose their water widely or gradually. One of the most important effects of reducing fruit moisture is weight loss in the fruit. In addition, this can reduce the nutritional value and loss of flavor and aroma in the product. Fruit packages were weighed during the test weeks and their weight loss due to water loss (moisture) was determined and reported using the specific equation as a percentage (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films have the best effect in preventing the weight loss of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram 5).

Diagram 5. Interaction of treatments during storage on fruit weight loss

Claim 5: Physiological changes caused by elevated ethylene concentrations include: increased cell permeability, increased respiratory activity, aging, and increased enzyme activity. Ethylene activates the enzyme poly-galacturonase and pectin lyase, which depolymerizes pectin and causes cell wall degradation. Both of these enzymes are targets for genetic engineering to control the quality of tomato tissues and other agricultural products. Since there is a positive correlation between the storage life of kiwi fruit and the rate of softening of the tissue, maintaining the firmness is very important. Frimness of the fruit was measured using a 10 N loaded tissue analyzer. A 4.8 mm diameter rod with a smooth end at a speed of 15 mm / min penetrated into the fruit tissue and measured the amount of force applied to the tissue (N) at three points on its surface (A) and measured. Frimness of the fruit was calculated in N / mm2 according to the specified equation .  Nanoparticles containing films (Nano A) have the best effect on maintaining the firmness of the test fruits during storage, at an average temperature of  20 – 25 ° C, compared to conventional packaging (Diagram 6).

Diagram 6. Interaction of treatments during storage to reduce fruit firmness

Claim 6: Descriptive sensory tests can provide information about the characteristics of the sample in question. The sensory evaluation team usually expresses the appearance, texture, odor, taste and taste based on the scoring system. In general, there is little information on the relationship between final consumer acceptance and changes in the chemical composition of ripe fruit. Sensory evaluation tests were performed on 5-Hedonic enamel in four sections of texture, color, taste and general acceptability using 10 sensory evaluators. Various fruit samples packed in nano packs for texture, color, taste and overall acceptance characteristics using 5-Hedonic method by 10 trained individuals using scores presented at weekly intervals during research was reviewed. Nanoparticles containing films (Nano A) have the best effect on the sensory (organoleptic) evaluation of the test fruits (texture, color, taste and general acceptance of fruits) during storage, at an average temperature of 25 ° C). compared to conventional packaging (Diagrams 7, 8, 9, 10).

Diagram 7. interaction of treatments during storage on fruit tissue changes based on sensory evaluation

Diagram 8. Interaction of treatments during storage on fruit color changes based on sensory evaluation

Diagram 9. Interaction of treatments during storage on fruit flavor changes based on sensory evaluation

Diagram 10. Interaction of treatments during storage on fruit acceptance based on sensory evaluation

Claim 1Absorption Power of Films: Increased ethylene absorption ability as the amount of nanoparticles in the film structure increased, confirmed by gas chromatography, While the polyethylene film lacking the nanoparticles did not show any gas adsorption (Diagram 2).

Diagram 2.The effect of treatments in reducing the amount of plastic in each sample

Claim 2: The amount of titratable acids is associated with the ripening of the fruit and causes a sour taste in the fruits. As the fruit matures, the amount of organic acids decreases. The breakdown of organic acids depends on the rate of respiration at the fruit ripening period. The acidity of the juice was calculated by titrating it with 0.1 Normal NaOH. In this test, 5 ml of distilled water was poured into a volume of 100 and titrated with 0.1N NaOH in the presence of phenolphthalein reagent. In each sample, the acidity was calculated in terms of citric acid. Each milliliter of NaOH is 0.0064 g of citric acid. Nanoparticles containing films (Nano A) have the best effect in controlling the titratable acidity (TA) of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram3).

Diagram 3. Interaction of treatments during storage to reduce the titratable acidity of the fruit

Claim 3: Most soluble solids in fruits contain sugars and a small percentage also include amino acids, organic acids, vitamins and minerals. Soluble solids have a significant effect on the taste of the fruit and are one of the chemical characteristics. The amount of soluble solids increases as the fruit matures. Fruit ripening and moisture loss usually increase the amount of soluble solids in it. To compare the TSS of fruits in packages containing different levels of nanoparticles, total soluble solids of the fruits were measured after calibration of the refractometer with distilled water (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films (Nano A) have the best effect on the control of the fruits of the test fruits during shelf life, at an average temperature of  20 -25 ° C, compared to conventional packaging , (Diagram 4).

Diagram 4. Interaction of treatments during storage in increasing soluble solids

Claim 4: Water content in horticultural crops ranges from 75 to 96 percent. During harvest, most crops usually have maximum water content, but after harvest, the amount of water in the crop transpires gradually decreases. If the decline is too high, the crop will lose its freshness and its economic value will decline. Harvested fruits and vegetables lose their water widely or gradually. One of the most important effects of reducing fruit moisture is weight loss in the fruit. In addition, this can reduce the nutritional value and loss of flavor and aroma in the product. Fruit packages were weighed during the test weeks and their weight loss due to water loss (moisture) was determined and reported using the specific equation as a percentage (according to the method presented in Food Quality Control, Vida Parvaneh, University of Tehran,2007). Nanoparticles containing films have the best effect in preventing the weight loss of the test fruits during storage, at an average temperature of 20 – 25 ° C, compared to conventional packaging (Diagram 5).

Diagram 5. Interaction of treatments during storage on fruit weight loss

Claim 5: Physiological changes caused by elevated ethylene concentrations include: increased cell permeability, increased respiratory activity, aging, and increased enzyme activity. Ethylene activates the enzyme poly-galacturonase and pectin lyase, which depolymerizes pectin and causes cell wall degradation. Both of these enzymes are targets for genetic engineering to control the quality of tomato tissues and other agricultural products. Since there is a positive correlation between the storage life of kiwi fruit and the rate of softening of the tissue, maintaining the firmness is very important. Frimness of the fruit was measured using a 10 N loaded tissue analyzer. A 4.8 mm diameter rod with a smooth end at a speed of 15 mm / min penetrated into the fruit tissue and measured the amount of force applied to the tissue (N) at three points on its surface (A) and measured. Frimness of the fruit was calculated in N / mm2 according to the specified equation .  Nanoparticles containing films (Nano A) have the best effect on maintaining the firmness of the test fruits during storage, at an average temperature of  20 – 25 ° C, compared to conventional packaging (Diagram 6).

Diagram 6. Interaction of treatments during storage to reduce fruit firmness

Claim 6: Descriptive sensory tests can provide information about the characteristics of the sample in question. The sensory evaluation team usually expresses the appearance, texture, odor, taste and taste based on the scoring system. In general, there is little information on the relationship between final consumer acceptance and changes in the chemical composition of ripe fruit. Sensory evaluation tests were performed on 5-Hedonic enamel in four sections of texture, color, taste and general acceptability using 10 sensory evaluators. Various fruit samples packed in nano packs for texture, color, taste and overall acceptance characteristics using 5-Hedonic method by 10 trained individuals using scores presented at weekly intervals during research was reviewed. Nanoparticles containing films (Nano A) have the best effect on the sensory (organoleptic) evaluation of the test fruits (texture, color, taste and general acceptance of fruits) during storage, at an average temperature of 25 ° C). compared to conventional packaging (Diagrams 7, 8, 9, 10).

Diagram 7. interaction of treatments during storage on fruit tissue changes based on sensory evaluation

Diagram 8. Interaction of treatments during storage on fruit color changes based on sensory evaluation

Diagram 9. Interaction of treatments during storage on fruit flavor changes based on sensory evaluation

Diagram 10. Interaction of treatments during storage on fruit acceptance based on sensory evaluation

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