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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/NMsB/48
Impact of silicon nanoparticles on shelf life and quality of strawberry

Tahreem Rana 1*, Dr. Shafique Khalid1, Dr. Samina Khalid1, Dr. Abu Bakr Umar Farooq1
Department of Environmental Sciences, COMSATS University Islamabad, Vehari- Campus,
61100 Pakistan

Correspondence: shafiquekhalid@cuivehari.edu.pk

Abstract
Strawberries are short-lived and have very limited shelf-life. The Nanoparticles have ability to
maintain the post-harvest shelf-life. The Study was conducted to evaluate the Impact of Silicon
(Si) nanoparticles on shelf-life and quality of Strawberry fruit. The treatments were T0:
Control: T1:50ppm, T2:150ppm, T3:250ppm, T4:350ppm.The results revealed that rind color
score was higher in T2 whereas firmness was higher in T2.Fruit diameter was higher in
T2.Weight loss was lower in T4 and pH was higher in T2.TSS was higher in T1 whole vitamin
C was higher in T2.Acidity was significantly higher in T3.It was Conducted that, most of the
fruit quality parameter was maintain in fruits treated with 150ppm of Silicon Nanoparticles.

Keywords: shelf-life, pigments contents, Nanoparticles, post-harvest, parameter, firmness.

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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