Kiwifruit is popular with consumers due to its unique flavor and high concentration of vitamin C, minerals, and other nutrients. As demand grows and the kiwifruit producing area in China expands, post-harvest rot diseases become more severe, with the average infected rate reaching 30%–50%, causing more than 100,000 tons of fruit losses per year, which seriously limits the industry’s healthy development.
Click here for original story, Silver nanoparticles inhibit four pathogens causing kiwifruit post-harvest rot
Source: Phys.org