Antifungal Effect of Copper and Copper Oxide Nanoparticles Against Penicillium on Orange Fruit

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%.