الفهرس 
Nano technology and its application in agriculture.
Fruit Titratable Acidity (TA) content:Only 14 pages are availabe for public view
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Abstract
Two experiments were carried out at a private farm in Sakha village, Kafr El-Sheikh governorate Egypt, during the two successive cropping seasons of 2019/2020 and 2020/2021. The study aimed to investigate the effect of nanoparticles of chitosan and 1-methyl cyclopropane (1-MCP) on physical and chemical traits of cherry tomato. The physical characteristics included fruit weight, weight loss percentage, firmness, external color measurement (H, L, and C), decay, and visual appearance. Whereas, the chemical attributes were; total soluble solids percentage, ascorbic acid content, and titratable acidity. After picking, the fruit was pre cooled overnight, and the next day treated with 1-MCP treatments and stored for 16 and 18 days at 12 ◦C, respectively. at which time the most of fruits had reached the breaker-turning stage. The fruits were selected for uniformity of developmental stage and size, and treated with nano chitosan, at 100, 150, and 200μgL-1, and 1-methyl cyclopropane (1-MCP) with concentrations of 50, 100, and 150μgL-1 in addition to dipping in tap water as a control treatment. The treatments were arranged in a complete randomized design with three replications. Chitosan, and 1-MCP Treatments, were very effective for keeping quality and storability of Cherry Tomato. Nano chitosan at 200μgL-1 and 1-MCP at 150μgL-1 gave the highest values for fruit characteristics and parameters. Keywords: Cherry tomato, Nanochitosan, 1-MCP, quality, storability,.