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Fig. 8 | AMB Express

Fig. 8

From: Post-harvest biocontrol of Fusarium infection in tomato fruits using bio-mediated selenium nanoparticles

Fig. 8

Effect of SeNPs-treatment of tomato fruits on some chemical and physical properties at two storage temperature (5 °C and 25 °C) for three ripening stages, Group A: Red colored (A, B, C, D, E), Group B: Yellow colored (A’, B’, C’, D’, E’), and Group C: Green colored (A’’, B’’, C’’, D’’, E’’). T1: negative control sprayed with water only, T2: non-infected treated fruits with SeNPs at MIC, 2MIC and 3MIC. MIC minimum inhibitory concentration for Fusarium oxysporum infection

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