Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Citrus fruits are perishable and considered the most prominent essential crops at local global levels. The world is focused on minimizing fruit postharvest losses, maintaining quality, prolonging its storability marketability. Thus, this study was carried out throughout two successive seasons of 2018 2019 Murcott mandarin fruits, with purpose extending their storage period shelf life by making a mixture nanosilver wax as coating. were picked first March, washed, coated following treatments: 1000 ppm imazalil (IMZ control), wax, 50 nanosilver, 100 finally, combination plus packaged in 0.005% perforated polyethylene (PPE), stored 5 ± 1 °C 90%–95% relative humidity for four months. Samples each treatment randomly taken monthly intervals to evaluate tested treatments’ effects quality during cold 6 days life. data proved that (PPE) effective reducing discarded fresh weight loss, catalase enzyme activity, well pulp firmness vitamin C content keeping better taste panel index. Therefore, these coatings could be promising alternative materials fruits’ marketing period.