Volume 14, number 1
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Antifungal Effect of Copper and Copper Oxide Nanoparticles Against Penicillium on Orange Fruit

Hamideh Eslami Chalandar1, Hamid Reza Ghorbani2, Hosein Attar1 and Seyed Abolhasan Alavi1

1Department of Chemical Engineering, Science and Research branch, Islamic Azad University, Tehran, Iran.

2Department of Chemical Engineering, Qaemshahr branch, Islamic Azad University, Qaemshahr, Iran.

Corresponding Author E-mail: hamidghorbani6@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2445

ABSTRACT: Mold green and blue are most important disease of Citrus fruits after crop that it is created by fungus Penicillium italicum and Penicillium digitatum. In this study, copper and copper oxide nanoparticles synthesized by chemical reduction and precipitation methods and characterized by X-ray diffraction, FTIR, SEM and TEM. Also, the anti-fungal properties of synthesized nanoparticles were tasted against Penicillium on Orange fruit by Disc-Diffusion method. The antifungal properties of nanoparticles were studied by the effect of different concentrations of nanoparticles. The results show that anti-fungal properties also increased by increasing the concentration of nanoparticles to 15%.

KEYWORDS: Copper nanoparticles; Copper oxide nanoparticles; fungus Penicillium; anti-fungal properties

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Chalandar H. E, Ghorbani H. R, Attar H, Alavi S. A. Antifungal Effect of Copper and Copper Oxide Nanoparticles Against Penicillium on Orange Fruit. Biosci Biotechnol Res Asia 2017;14(1)
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Chalandar H. E, Ghorbani H. R, Attar H, Alavi S. A. Antifungal Effect of Copper and Copper Oxide Nanoparticles Against Penicillium on Orange Fruit. Biosci Biotechnol Res Asia 2017;14(1). Available from: https://www.biotech-asia.org/?p=22021

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