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.
Highlights
Acceptance of mango fruit by consumers is highly correlated with both external and internal quality factors [4], and these factors are mainly determined by the flavor resulting from sugars, acids, and aroma volatile compounds [5]
LTD. (Mumbai, India); lecithin was purchased from Neogen (Lansing, MI, USA); silver nitrate (AgNO3, 99.9%) was purchased from Merck (Darmstadt, Germany); polyvinylpyrrolidone was purchased from CARLO ERBA Reagents
Guar guargum gumcan can used effectively to improve the stability and mobility of anionic reducing can bewhich used as a stabilizing for silver hasand anionic andproperties reducing which properties can be used asagent a stabilizing nanoparticles
Summary
Mango (Mangifera indica L.), a climacteric fruit, is considered the most economically important fruit crop in tropical and subtropical regions. It is harvested at the hard, green mature stage and ripens rapidly at ambient temperature [1]. The attractive appearance, intense aroma, delicious taste and flavor, and the high nutritional value of mango fruit (from vitamins, antioxidants, phenolic compounds, β-carotene, amino acids, minerals, and dietary fiber) have been well characterized [2,3]. Acceptance of mango fruit by consumers is highly correlated with both external and internal quality factors [4], and these factors are mainly determined by the flavor resulting from sugars, acids, and aroma volatile compounds [5]
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