Fabrication and Characterization of Prochloraz Nanoemulsion against Penicillium citrinum for the Postharvest Storage of Navel Oranges

作者：Zhiyang Chen, Xinlian Wang, Liyin Shi, Qi Liu, Yuan Gao, Wang Chen, Jinghan Yang, Xiaoyong Yuan, Jianguo Feng · 发表于：Langmuir · 年份：2021 · DOI：10.1021/acs.langmuir.1c02528 · 被引用次数：15 · 研究领域：Polymer-Based Agricultural Enhancements、Pineapple and bromelain studies、Growth and nutrition in plants

Nanoemulsions have become extremely popular water-insoluble pesticide delivery systems in recent years. In this study, prochloraz nanoemulsions were obtained by selecting the mixing ratio of surfactants (6:1, 3:1, 2:1, 1:1, 1:2, 1:3, and 1:6), surfactant concentration, and shearing time. The optimal formula was 10 wt % prochloraz, 6 wt % surfactant (2 wt % CO-100 + 4 wt % CO-360) dissolved in 6 wt % hydrocarbon solvent (S-100A), and deionized water replenished to 100 wt %. This formula meets the quality index standards of the Food and Agriculture Organization. Compared with oil-in-water emulsion (EW), the prochloraz nanoemulsion exhibited higher antifungal activity against Penicillium citrinum in vitro (lower LC 50 of 1.17 mg L –1 ) and in vivo (fewer lesions). In addition, the L02 cells treated with the nanoemulsion had a higher survival rate and lower apoptosis rate at the same concentration. Results showed that the toxicity of the prochloraz nanoemulsion on L02 cells was lower than that of EW. The findings provide an important method for developing an efficient, safe, and environment-friendly nanoemulsion for postharvest fruit storage.