Evaluation of Antifungal effects of Nanosilver on Fusrium solani in Acipencer Persicus Antifungal effects of nanosilver

Today, application of nano packaging has been increased in agriculture and food sector due to its higher antibacterial properties than other packagings. Despite there are many kinds of nanoparticles implemented in food packaging, silver has higher importance since its cost effectiveness and ease of synthesize. The objective of this study was to evaluate the fungicidal effect of nanosilver packaging on Fusarium solani in Caviar (Acipencer Persicus ( samples. Nanosilver packaging was produces using a counter current double screw extruder and the final percentage of silver in films was 7%. To prepare fungal suspension Mac Farland method was used. Spore suspension was adjusted to 105 spores per milliliters. The aforementioned concentration was inoculated to Caviar samples and heat sealing was used to fold the packaging after insertion of Caviar into packaging. The test was carried out with 3 repetition in 1, 15 and 30 days after packaging. The statistical analysis was performed using One way ANOVA, with three repetitions. To determine average size and shape and dispersity of nanoparticles in produced packaging Scanning Electron microscope (SEM), Transmission Electron Microscope (TEM), Atomic Forced microscope (AFM) analyses was carried out. Results showed that Nanosilver packaging reduced fungal activity of Caviar about one log (p<0.05). To conclude, our result showed that packaging containing 7% of Nanosilver had high antifungal effect on Caviar (Acipencer Persicus ( samples.

Keywords:

Nanosilver , packaging , caviar , antifungal