Unveiling the effects of ZnO nanoparticle incorporated chitosan coating on postharvest quality of eggplant (Solanum melongena L.)

Abstract

Due to rapid moisture loss, eggplant (Solanum melongena L.), a significant economic product, has a short postharvest shelf life. This study examined at 4 °C for 20 days at the effects of chitosan (CH) 1% and CH with micro ZnO (0.25 g/L) on eggplant quality. After 0, 5, 10, 15, and 20 days, coating effects on parameters (weight loss, pH, respiration rate, total acidity, soluble solids, firmness, total anthocyanin, antioxidant, phenolic, antioxidant enzymes superoxide dismutase, peroxidase and malondialdehyde activity), as well as microbiological count (total bacteria and yeast), were examined. When compared to the control, the coatings significantly affected the quality parameters, eggplant fruit coatings with CH (1 %) + nano ZnO (0.25 g/L) had the significantly least respiratory rate, weight loss, firmness, TAC, TPC, TAA and enzyme activity (P < 0.05). The microbial load during fruit preservation was suppressed by nano ZnO treatments (total bacterial and fungal count in control and eggplant treated with nano ZnO were 4.46, 4.33 and 3.96, 3.17 log CFU g−1 respectively). Treatments had little effect on fruit's flavour or aroma, but ZnO-treated fruit had improved texture, colour, and acceptance overall compared to control fruit. Finally, nano ZnO may offer a chance to preserve quality and limit deterioration during extended storage.