ZnO nanoparticles synthesized by Citrus sinensis peel extract (SNP) were characterized and compared with commercial ZnO nanoparticles (CNP), and were then applied as nanocoatings on fresh strawberries to evaluate the preservation effect. The results revealed that SNP had a similar crystal structure to CNP, but a higher crystallinity and a larger particle size. The cytotoxicity of SNP towards human umbilical vein endothelial cells (HUVECs) was close to CNP when the concentration was below 25 mg/L. Furthermore, SNP and CNP had a similar minimum inhibitory concentration (MIC) against E. coli and S. aureus, but SNP showed a significantly lower minimum bactericidal concentration (MBC) against E. coli compared with CNP. Higher antifungal activities of CNP against Botrytis cinereal purified from mildewed strawberries compared with SNP were found when the concentration was lower than 400 mg/L. When SNP and CNP were incorporated into carboxymethylcellulose sodium (CMC) and coated on fresh strawberries, both coatings significantly decreased the weight loss and the rate of rotting, and also improved the storage quality. Therefore, SNP prepared by the green method has great potential in food packaging application.

对柑桔皮提取物（SNP）合成的ZnO纳米颗粒进行了表征，并与市售的ZnO纳米颗粒（CNP）进行了比较，然后将其用作新鲜草莓的纳米涂层，以评价其保鲜效果。结果表明，SNP具有与CNP相似的晶体结构，但是具有更高的结晶度和更大的粒径。当浓度低于25 mg / L时，SNP对人脐静脉内皮细胞（HUVEC）的细胞毒性接近于CNP。此外，SNP和CNP对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度（MIC）相近，但SNP对大肠杆菌的最低抑菌浓度（MBC）明显较低。与CNP相比。当浓度低于400 mg / L时，发现CNP对从霉菌草莓中纯化的葡萄孢菌的抗真菌活性高于SNP。将SNP和CNP掺入羧甲基纤维素钠（CMC）中并涂在新鲜草莓上时，两种涂层均显着降低了重量损失和腐烂率，并改善了储存质量。因此，通过绿色方法制备的单核苷酸多态性在食品包装应用中具有巨大的潜力。