Storage Behavior of “Seddik” Mango Fruit Coated with CMC and Guar Gum-Based Silver Nanoparticles

Abstract

Mango fruit (cv. Seddik) is known as a delicate fruit for storage after harvest. Herein, carboxymethyl cellulose (CMC) and guar gum-based silver nanoparticles (AgNPs) were used as fruit coatings, and their effects on postharvest storage behavior and quality attributes were investigated. AgNPs were synthesized using a chemical reduction approach and then combined with CMC and guar gum as coating bases. Mango fruits were coated with the developed and pre-characterized CMC-AgNPs and guar gum-AgNPs, and then packed and stored at 13 °C for 4 weeks. The results showed an increase in weight loss, respiration rate, total soluble solids (TSS), total sugars, and total carotenoids over the storage period. However, this increase was comparatively less significant in coated fruits compared to uncoated fruits. Firmness and titratable acidity (TA) significantly decreased during storage, but this decrease was less in coated fruits. Silver traces in fruit pulp samples were not detected. These findings showed the efficacy of CMC-AgNP and guar gum-AgNP coatings in delaying mango fruit ripening and maintaining fruit quality during cold storage. Therefore, these coatings could be promising alternative materials for extending the postharvest life and marketing period of mango fruit.

Enhancing In Vitro Multiplication of some Olive Cultivars Using Silver, Selenium And Chitosan Nanoparticles

“…TEM micrograph demonstrates the formation of spherical shape with a narrow range of particle size distribution, the spherical nanoparticles were produced with size of 5-15 nm (Silver NPs), 15-35 nm (Selenium NPs) and 20-50 nm (Chitosan NPs). Analysis of TEM micrograph demonstrated that, the mean size of the obtained nanoparticles are comparable to the particle size that has been reported in previous studies for silver (Hmmam et al 2021), selenium (Srivastava and Mukhopadhyay 2015), and chitosan nanoparticles (Asgari-Targhi et al 2018). Therefore, the prepared nanoparticle in our study represented typical nanoparticle in term of shape and size.…”

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

“…The results are in accordance with the study that used the guar gum based AgNPs with carboxymethyl cellulose to enhance the shelf life of mango for 14 days at 25˚C after the spoilage of untreated mango over the total storage period of 28 days [59]. The loss of firmness during storage period was due to the change in banana texture but the coating of silver nano particles slowed down the metabolic and enzymatic activities by inhibiting the respiratory metabolism in the fruits that results a slower degradation of pulp tissues [59,60]. Consequently, bananas stored with AgNPs can retain their firmness by reducing the ethylene production, respiration rate, the speed of converting sugar and decay rate of banana [61].…”

Improved Postharvest Techniques for Fruit Coatings

“…Hmmam et al [73] developed carboxymethyl cellulose (CMC) and guar gumbased silver nanoparticles (AgNPs) coatings for "Seddik" mango fruit. Nanoparticles were formed at an average size of 84.8 to 213 nm for CMC-AgNPs and 61.7 to 132 nm for guar gum-AgNPs.…”