Abstract
The objective of the study was to extend shelf life of Vitis vinifera (L.) by the application of green synthesized Magnesium oxide nanoparticles. Aqueous leaf extract of Azadirachta indica A. juss. and various concentrations of 20 mM, 30 mM, and 40 mM solutions of Magnesium nitrate hexa hydrate salt, were used to synthesize nanoparticles of different size. The characterization of nanoparticles was done by SEM, XRD, and UV. The antimicrobial activity of MgO NPs was evaluated for Azospirilum brasilense and Trichoderma viride, representative of microbes responsible for V. vinifera fruits spoilage. Nanoparticles with crystal size of 28.60 nm has more pronounced effect against microbes. The Shelf life of the Vitis vinifera L. was evaluated by application of 28.60 nm MgO NPs through T1 (nanoparticles coated on packaging), T2 (nanoparticles coated directly on fruit) at 4 °C and 25 °C. T1 at 4 °C was effective to extend the shelf life of Vitis vinifera (L) for an average of 20 days.
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