Mesocarp Layers Research Articles

Myxodiaspory in Adenostemma brasilianum (Asteraceae): morphological and histochemical strategies for diaspore dispersion

Abstract Myxodiaspory, the extrusion of sticky substances by the diaspores (seeds, fruits, anthocarps, and parts of infrutescences), has several selective advantages, one of which is aiding the adherence of diaspores between feathers/fur of animals that transport them over short or long distances. The diaspores of Asteraceae have three structures that can contain sticky substances: exocarp epidermal cells, exocarp trichomes, and viscid pappus. The South American species Adenostemma brasilianum (Asteraceae) has all three features. We examined the anatomy, secreted substances, and mode of adhesion of the diaspores of A. brasilianum to understand its strategies for dispersion. The fruit comprises an exocarp with glandular trichomes arranged spirally and scarce nonglandular trichomes, two layers of mesocarp separated by phytomelanin, and an endocarp. The pappus has a basal ring, a stalk, and a head with glandular trichomes. The mucilage, secreted by the glandular trichomes of fruit and pappus, reacted positively to tests for pectins, essential oils, lipophilic substances, and gums. The test for tannins gave a homogeneous positive reaction in the phytomelanin area, and as droplets, in the outer mesocarp layer and in the exocarp. The whole capitulum of A. brasilianum is adapted for successful transportation of its diaspores via diaspore release, secretion, and positioning. We discuss the idea that the dispersal adaptive traits found here evolved as phylogenetic parallelisms in the family.

The dehydration effect on energy absorption characteristics of the tropical fruit durian (Durio zibethinus)

This study explores the influence of dehydration on the energy absorption properties of the mesocarp layer of the tropic fruit durian (Durio zibethinus). Cuboid-shaped mesocarp samples of both fresh and dehydrated durian shells were subjected to axial compression tests. The findings reveal that the fresh mesocarp layer demonstrated heightened densification strain, a stable stress plateau, and enhanced specific energy absorption compared to its dehydrated counterpart. This underscores the crucial role of water and liquid sap in optimizing the energy absorption capacity of the durian mesocarp layer.

The Functional and Rheological Properties the Mesocarp Layer of the Oleaster (Elaeagnus angustifolia L.) grown in Karaman

The oleaster (Elaeagnus angustifolia L.), also known as wild olive, is a small fruit with three parts: the outer peel or exocarp layer, the edible part or mesocarp layer, and the inner seed or endocarp layer. The mesocarp layer is rich in essential vitamins and has great potential for use in various food products. The flour made from the mesocarp layer has a moisture content of 8.99%, an ash content of 2.66%, a fat content of 0.55%, a protein content of 5.99%, a crude fiber content of 3.32%, and a total dietary fiber (TDF) content of 26.36%. The TDF content is divided into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), which are 21.35% and 5.01%, respectively. The flour has color values of L*: 75.14, a*: 2.86, b*: 23.87, and a water activity value of 0.314. The water solubility, water absorption, and oil absorption are 67.33%, 4.91 g water/g sample, and 2.26 g oil/g sample, respectively. Additionally, the mesocarp layer contains minerals such as Mg, P, K, Ca, Fe, and Na. The mesocarp layer significantly affected the thermomechanical properties of wheat flour. As the substitution level of the mesocarp layer increased from 10 to 30%, the water absorption capacity, dough development time and stability time of the wheat dough significantly decreased. Specifically, the water absorption capacity dropped from 53.5% to 47%, dough development time reduced from 1.10 to 0.75 min, and stability time decreased from 8.90 to 2.25 min. Substituting a mesocarp layer in wheat flour can significantly improve product shelf-life due to slower retrogradation. The mesocarp layer is an functional ingredient in the food industry.

Jackfruit: Composition, structure, and progressive collapsibility in the largest fruit on the Earth for impact resistance.

The jackfruit is the largest fruit on the Earth, reaching upwards of 35 kg and falling from heights of 25 m. To survive such high energy impacts, it has evolved a unique layered configuration with a thorny exterior and porous tubular underlayer. During compression, these layers exhibit a progressive collapse mechanism where the tubules are first to deform, followed by the thorny exterior, and finally the mesocarp layer in between. The thorns are composed of lignified bundles which run longitudinally from the base of the thorn to the tip and are embedded in softer parenchymal cells, forming a fiber reinforced composite. The mesocarp contains more lignin than any of the other layers while the core appears to contain more pectin giving rise to variations in compressive and viscoelastic properties between the layers. The surface thorns provide a compelling impact-resistant feature for bioinspiration, with a cellular structure that can withstand large deformation without failing and wavy surface features which densify during compression without fracturing. Even the conical shape of the thorns is valuable, presenting a gradually increasing surface area during axial collapse. A simplified model of this mechanism is put forward to describe the force response of these features. The thorns also distribute damage laterally during impact and deflect cracks along their interstitial valleys. These phenomena were observed in 3D printed, jackfruit-inspired designs which performed markedly better than control prints with the same mass. STATEMENT OF SIGNIFICANCE: Many biological materials have evolved remarkable structures that enhance their mechanical performance and serve as sources of inspiration for engineers. Plants are often overlooked in this regard yet certain botanical components, like nuts and fruit, have shown incredible potential as blueprints for improved impact resistant designs. The jackfruit is the largest fruit on Earth and generates significant falling impact energies. Here, we explore the jackfruit's structure and its mechanical capabilities for the first time. The progressive failure imparted by its multilayered design and the unique collapse mode of the surface thorns are identified as key mechanisms for improving the fruit's impact resistance. 3D printing is used to show that these structure-property benefits can be successfully transferred to engineering materials.

Pomegranate (Punica granata L.) Inner Decay Caused by Gluconobacter oxydans Bacterium

During the autumn of 2018, inner fruit decay symptoms were observed in pomegranate fruits collected from markets in different localities and farms from Giza, Minia and Assuit Governorates, Egypt. Similar symptoms were observed in each location. The symptoms appeared as creamy bright growth of bacteria in the mesocarp layer, decayed both arils and seeds. Bacteria were isolated from these decayed fruits. The pathogenicity test for isolated bacteria was done. Also, the expressed symptom was compared with the original observed symptoms as followed in Koch postulates. Based on morphological characteristics, analysis of 16S rDNA Genes sequences, and pathogenicity test on pomegranate fruits, the causal agent was identified as Gluconobacter oxydans. Possible control attempts were implemented included applying of essential oils. The results revealed that essential oils of Marjoram, followed by Chamomile expressed the most effective against infection with the bacterium when compared with the control.

Toward Understanding of the Peanut Maturity Classification Process

HighlightsThe manual mesocarp color-based classification process for runner peanuts was investigated to inform the development of an automatic method for peanut maturity classification.The results show that the maturity classification process is not solely dependent on mesocarp color. Other factors, such as the shape of the sample distribution, are considered during the manual process.Color detection and distribution shape should be considered in the future development of automatic peanut maturity classification system.Abstract. Optimizing the harvest date is essential for maximizing peanut yields and ensuring top-quality peanuts. Currently, the most popular and acceptable method for peanut maturity classification is a manual method called the peanut profile board, which is based on the color of the peanut’s mesocarp layer. An automated system could greatly improve the efficiency of the current manual method. However, little research has been done on the manual method, so there is not enough insight to guide the development of an automatic system. In this study, the aim was to analyze the process of using the peanut profile board and gather relevant information for developing an automatic method for peanut maturity classification. Specifically, a GoPro camera was used to record on-site sample classification by trained human classifiers. Classification times were analyzed through the recorded videos, and the classification results were compared with a solely color-based classification method to see if trained classifiers consider factors other than color. With an average classification time of 11.98 s per peanut, the Black 1 color category required more classification time than the other color categories, which indicates that Black 1 is most important for maturity classification. The results from the solely color-based classification method had an average color matching rate of 69.3% with the results of the trained classifiers, which indicates that peanut maturity evaluation is not based only on color. The maturity prediction, defined as the ratio of the number of peanuts in the combined brown and black categories to the total sample size, differed by an average of only 13.4% between the two classification methods. This indicates that mesocarp color is the major factor for peanut maturity classification. Overall, the results of this study prove the feasibility of automated color detection and classification for peanut maturity evaluation. Future development of such a system will benefit from the insights found in this study. Keywords: Color classification, Peanut classification time, Peanut maturity classification procedure.

Mechanical properties and energy absorption characteristics of tropical fruit durian (Durio zibethinus)

The paper presents for the first time the material properties and energy absorption capacity of durian shells with an attempt to use as an alternative sustainable material and mimic their structural characteristics to design a bio-inspired structure for protective packaging applications. A series of quasi-static compression tests were carried out to determine Young's modulus and bioyield stress of the durian shells as well as their energy absorption capacity. The mesocarp layers and thorns are interesting parts for investigating their energy absorption characteristics because they play an important role in protecting the flesh of durians during their drop impact onto the ground. The mesocarp layers of the shell were subjected to axial and lateral compression while the thorn specimens were compressed under axial loading with an increasing number of thorns. The results showed that the densification strain, plateau stress and specific energy absorption of the mesocarp layer under lateral loading is higher than that under axial loading. Furthermore, the compression tests on the thorns demonstrated that an increase in the number of thorns helped to absorb more energy and the specific energy absorption of the thorns was nearly two times higher than that of the mesocarp layer under the axial loading. In addition, the cyclic loading of the thorns showed that the extent of reversibility of deformation in the thorns decreases from 32% at the first cycle to around 10% at the 9th-cycle. Finally, the microstructure of the thorn and mesocarp layer was investigated to explain the experimental observation. The results indicated that the spherical shape associated with the thorns and mesocarp materials displayed an excellent energy absorption efficiency that can be mimicked to design an effective bio-inspired absorber for packing applications.

Peanut maturity classification using hyperspectral imagery

Seed maturity in peanut (Arachis hypogaea L.) determines economic return to a producer because of its impact on seed weight (yield), and critically influences seed vigour and other quality characteristics. During seed development, the inner mesocarp layer of the pericarp (hull) transitions in colour from white to black as the seed matures. The maturity assessment process involves the removal of the exocarp of the hull and visually categorizing the mesocarp colours into varying colour classes from immature (white, yellow, orange) to mature (brown, and black). This visual colour classification is time consuming because the exocarp must be manually removed. In addition, the visual classification process involves human assessment of colours, which leads to large variability of colour classification from observer to observer. A more objective, digital imaging approach to peanut maturity is needed, optimally without the requirement of removal of the hull's exocarp. This study examined the use of a hyperspectral imaging (HSI) process to determine pod maturity with intact pericarps. The HSI method leveraged spectral differences between mature and immature pods within a classification algorithm to identify the mature and immature pods. Therefore, there is no need to remove the exocarp nor is there a need for subjective colour assessment in the proposed process. The results showed a consistent high classification accuracy using samples from different years and cultivars. In addition, the proposed method was capable of estimating a continuous-valued, pixel-level maturity value for individual peanut pods, allowing for a valuable tool that can be utilized in seed quality research. This new method solves issues of labour intensity and subjective error that all current methods of peanut maturity determination have.

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Old traditional Serbian pepper landraces (Nizača, Lokošnička and Turšijara), grown in South Serbia and produced by seed sowing or transplanting, were evaluated in this study. Besides the basic morphological properties and composition, the features characterizing fruit color and pericarp anatomy were determined in order to analyze and systematize the traits relevant from the aspect of traditional end use of examined landraces. Landraces Lokošnička and Nizača, characterized with higher force needed to puncture fruit skin, larger number of mesocarp layers, thicker endocarp and thicker collenchyma tissue, followed with higher total soluble solids content are more suitable for intended traditional use than Turšijara. Production from transplants should be favored in order to obtain more uniform, darker red fruit color, ASTA value, higher TSS content as well as higher yields. There are genetic differences of the some quality differences between the cultivars. Lokošnička has higher mesocarp layers, thicker endocarp and collenchyma tissue. Practical Applications Pepper fruits dried in traditional way slowly in a draught are used in preparation of local ethno-gastronomic specialities, with special position in local customs related to dietary habits during the spring Orthodox fasting period. Intact fruit skin is also the prerequisite for successful utilization in traditional culinary specialties-stuffed dry pepper fruits previously soaked in water that remain whole during cooking and baking. Structure and texture of pepper fruit skin and pericarp can consequently be considered as one of the key aspects of technological quality of pepper based on which landraces were selected for described traditional preservation technique. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different predrying process (type of landraces, production methods) on qualities of pepper fruit. The data shown would provide scientific rationales for obtaining high-quality whole fruit pepper as material for stuffing.

The Hygroscopic Opening of Sesame Fruits Is Induced by a Functionally Graded Pericarp Architecture.

To enhance the distribution of their seeds, plants often utilize hygroscopic deformations that actuate dispersal mechanisms. Such movements are based on desiccation-induced shrinkage of tissues in predefined directions. The basic hygroscopic deformations are typically actuated by a bi-layer configuration, in which shrinking of an active tissue layer is resisted by a stiff layer, generating a set of basic movements including bending, coiling, and twisting. In this study, we investigate a new type of functionally graded hygroscopic movement in the fruit (capsule) of sesame (Sesamum indicum L.). Microscopic observations of the capsules showed that the inner stiff endocarp layer is built of a bilayer of transverse (i.e., circumferential) and longitudinal fiber cells with the layers positioned in a semi-circle, one inside the other. The outer mesocarp layer is made of soft parenchyma cells. The thickness of the fibrous layers and of the mesocarp exhibits a graded architecture, with gradual changes in their thickness around the capsule circumference. The cellulose microfibrils in the fiber cell walls are lying parallel to the cell long axis, rendering them stiff. The outer mesocarp layer contracted by 300% as it dried. Removal of this outer layer inhibited the opening movement, indicating that it is the active tissue. A biomechanical hygro-elastic model based on the relative thicknesses of the layers successfully simulated the opening curvature. Our findings suggest that the sesame capsules possess a functionally graded architecture, which promotes a non-uniform double-curvature hygroscopic bending movement. In contrast to other hygroscopic organs described in the literature, the sesame capsule actuating and resisting tissues are not uniform throughout the device, but changing gradually. This newly described mechanism can be exploited in bio-inspired designs of novel actuating platforms.

Morphological And Anatomical Structure Of Red Fruit (Pandanus Conoideus Lam.)

<p>Red fruit <em>(Pandanus conoideus </em>Lam.) is one of the plant species in Pandanacea family. Moreover, it is also used as food, medicines, and dyes in Eastern part of Indonesia. For the local people in Papua, however, it is difficult to grow the red fruit using seed propagation due to the seed dormancy. In this study, we investigated the morphological and anatomical structure of the red fruit seeds. We conducted the study by observing the morphological and anatomical structure of the red fruit seeds and its seed dormancy. The study revealed that the red fruit drupe was divided into exocarp, mesocarp and endocarp layers. Anatomical analysis indicated that the seed coat consisted of parenchyma and lignin-walled cells. The inner layer of the seed coat was covered by mucilaginous, blockage and per carp. The endosperm consisted of starch containing parenchyma cells and small sized embryos that contained small parenchyma cells.</p>

A preliminary phyto-pharmacognostical evaluation of Opuntia elatior Mill. (Nagaphani or Hathalo-thore) fruit

In Gujarat, Opuntia elatior Mill., a member of Cactaceae family known as Nagaphani or Hathlo-thore has been reported for its traditional uses as a medicinal plant. It is used as remedy in different disease conditions like anaemia, asthma etc. by tribal of Gujarat state. A detailed pharmacognostical character and pharmaceutical analysis of its fruit is not reported still yet. An attempt has been made to study the macroscopic, microscopic, physicochemical parameters and HPTLC profile of its fruit following standard procedures. Results show in Transverse section of unripe fruit, presence of outer exocarp layer with rosette crystals, followed by mesocarp and inner endocarp. Transverse section of ripen fruits, shows presence of same characters as fresh unripe fruit except the presence of betacyanins in its mesocarp layer. Powder microscopy of mature fruit shows diagnostic characters like multicellular tri chomes, rosette crystals of calcium oxalate, coloring matter and starch grains. The ash value of O. elatior fruit   is 3.59 % w/w, pH - 5.27, total solid content - 10.83 %, viscosity - 5.11 and Specific gravity is 1.042. HPTLC study showed the presence of four and two spots in short and long UV respectively, among them, 0.04 and 0.97 are the common Rf value. These observed pharmacognostical, physicochemical parameters and HPTLC profile may be useful to establish the botanical standards for identification and standardization of O. elatior fruit

A comparative investigation on the effect of thermal treatments on the mechanical properties of oil palm fruitlet components

An assessment of the mechanical properties was employed as the principal yardstick to quantify the physical attributes of oil palm fruitlet components before and after being subjected to thermal treatment process. Two industrial-scale thermal treatment methods were considered; horizontal sterilisation (being the most common) and vertical sterilisation (recently implemented). The exocarp and mesocarp layers of thermally-treated fruitlets, as attested by texture profile analysis, compression test, and tensile test, have a significantly low value of fracturability, hardness, firmness, and strength as opposed to untreated fruitlets. Micrographs of the mesocarp slices have provided plausible explanation for the observed decline in the mechanical properties of the sterilised fruitlets. The oil which was initially contained within the fruitlets tends to leach out during the sterilisation process due to the resulting structural disintegration within the layers of the fruitlets. On another related enquiry, the required cracking force to break palm nuts in order to extract the kernel was found to be influenced by the moisture content.

Changes of Peel Essential Oil Composition of Citrus aurantium L. During Fruit Maturation in Iran

The present work investigated the effect of ripening stage on the chemical composition of essential oil extracted from peel of bitter orange (Citrus aurantium). Samples were collected at three harvesting periods: stage 1 (green colour, immature: The size of a lemon), stage 2 (green colour; semi-mature: The size of a bitter orange), and stage 3 (orange colour: mature). The fruits peel including flavedo (epicarp) and albedo (mesocarp) layers were peeled off carefully and discarded. limonene was the most represented compound in bitter orange oil. limonene showed the highest level at the maturity stage (93.47 %); several minor compounds including linalool, myrcene and α-terpineol reached their lowest content. The results showed that ripening stage influenced the chemical composition of essential oil. This knowledge could help establish the optimum harvest date ensuring the maximum limonene of bitter orange.

Hypolipidemia and Antidiabetic effect of aqueous extract of Mesocarp layer (spongy layer) of cocos nucifera nut in white albino rats and medicinal evaluation of the extract using Phytochemical analysis, Gas Chromatography and Mass Sectrophotometer (GC-MS)

Hypolipidemia and Antidiabetic effect of aqueous extract of Mesocarp layer (spongy layer) of cocos nucifera nut in white albino rats and medicinal evaluation of the extract using Phytochemical analysis, Gas Chromatography and Mass Sectrophotometer (GC-MS)

Complex permittivity of fully ripe palm fruit and its application for microwave heating

This paper presents the frequency and temperature-dependence complex permittivity (ε = ε' + jε") of three layers (the mesocarp, shell and kernel) in palm fruit var. Tenera. The complex permittivity was measured and reported at frequencies between 0.5-6 GHz from 10-70°C. Dominated by the frequency characteristic of free water in these three layers, the ε' and ε" decreased significantly with the increase in temperature at the measured frequencies. The temperature characteristic of ε at 2.45 GHz was investigated. It was found that ε', ε" and the loss tangent for the mesocarp layer were higher than those of the kernel and shell layer. This was especially so for the loss tangent case; this means that the mesocarp layer can absorb microwave energy and convert it to heat more readily than the other two layers. The penetration depth,Dp, for each layer at 2.45 GHz between 10-70°C was computed and confirms volumetric heating does occur in all three layers. Temperature-dependence models for εof all three layers at 2.45 GHz were formulated by applying regression analysis to the measured ε with a 95% confidence interval. The three models were applied to form a multilayer concentric model for palm fruit and can be applied for microwave heating. The temperature distribution profiles in the palm fruit predicted from the model and the experimental results showed good agreement.

Development of a Digital Analysis System to Evaluate Peanut Maturity

ABSTRACT The profile color class method developed by Williams and Drexler in 1981 for the prediction of peanut harvest has proven to be a relative description of peanut maturity and is currently used by growers. However, the method requires the subjective visual classification of pods based on the development of color in the mesocarp layer of the hull which naturally introduces variability and possible error in maturity prediction based solely on observer bias. A Digital Image Model (DIM) was developed to eliminate subjectivity in pod color classification. The DIM is a method in which a scanned image of pod mesocarp colors is analyzed using a color definition algorithm. The final output of the DIM is a ratio of pixel color classes. To develop the DIM, replicated plots were established in Florida in 2010 and 2011 and sequentially harvested starting at 120 days after planting (DAP) and then progressing at wk intervals through 155 DAP. At harvest, yield and grade were evaluated for each plot and pod samples were collected for color classification by a single observer using the current profile board method. These same pod samples were then imaged and analyzed with the DIM method. The percentage of black and brown pods (mature pods) classified by the profile board and the DIM method were evaluated to determine the overall performance of the DIM in comparison to the profile board. The DIM method was successful in predicting the percentage of black and brown pods similarly to the profile board in both years with R2 0.63 to 0.82 with images acquired from the saddle region of the pod. There was more variability in matching the DIM prediction to the profile board when imaging pods from random regions, with R2 0.19 to 0.82. The goal of this research was to develop an imaging system that could be accessed by growers, consultants, and extension agents for objective analysis and prediction of peanut maturity.

Dispersal potential of Scaevola crassifolia (Goodeniaceae) is influenced by intraspecific variation in fruit morphology along a latitudinal environmental gradient

Dispersal of plant propagules by ocean currents can result in long-distance dispersal and is important for the persistence of coastal species. However, the ability of such species to disperse via the ocean is often unknown because there is relatively little evidence that demonstrates that seeds or fruits can float and survive for extended periods in seawater. Furthermore, the seed or fruit traits, and intraspecific variation in these traits, that facilitate buoyancy remain largely unidentified. The genus Scaevola (L.) contains several widespread coastal species that may be capable of oceanic dispersal, such as S. crassifolia (Labill). We collected fruits of S. crassifolia along 700 km of a latitudinal environmental gradient. These fruits were used to determine the influence of fruit morphology and anatomy on fruit buoyancy. Morphological and anatomical variation in S. crassifolia was associated with dispersal potential. Our empirical data demonstrated that fruits with larger aeriferous mesocarp layers have greater buoyancy and, therefore, enhanced capacity for long range oceanic dispersal. Of three characters hypothesised to affect buoyancy (aeriferous mesocarp, air pockets in empty locules, and number of vascular cavities), only the properties of the mesocarp were significant. Intraspecific variation can significantly affect dispersal potential, and should not be overlooked in dispersal ecology.

Fruit Development and Pericarp Structure in Nypa fruticans Wurmb (Arecaceae): A Comparison with Other Palms

Nypa fruticans is a mangrove palm with current natural coastal distribution in the Old World tropics and hydrochorous fruit dispersal. Nypa comprises its own monotypic subfamily in Arecaceae, with high or moderate support of its sister position to other palms excluding Calamoideae or even sister to all other palms including Calamoideae. Apocarpous Nypa fruits develop from a spherical female partial inflorescence into large, tightly packed capitate infructescences. Important anatomical features of Nypa fruits (drupes of the Rhapis type) are the single-layered exocarp and endocarp, while the mesocarp is thick and multilayered; its differentiation into a hypodermis and three topographic layers is initiated in the gynoecium shortly after pollination. The outer mesocarp layer transforms into complex aerenchyma at late developmental stages, the massive stone constitutes the second mesocarp layer, and the innermost multilayered parenchymatous mesocarp layer is highly compressed and partly obliterated in mature fruit as a result of seed growth. The mode of pericarp development in Nypa is nearly identical in most aspects to those described for paracarpous fruits of Eugeissona (Calamoideae) and syncarpous fruits of all genera of Borasseae (Coryphoideae). Carpological features support the close relationship of Nypoideae, Calamoideae (Eugeissona), and Coryphoideae (Borasseae). Nypa fruits show little similarity to those of Coryphoideae (excepting Borasseae), Ceroxyloideae, and Arecoideae.

Low-cost and eco-friendly phyto-synthesis of silver nanoparticles using Cocos nucifera coir extract and its larvicidal activity

Phyto-synthesis of transition metal nanoparticles is gaining importance due to their biocompatibility, low toxicity, green approach and environmental friendly nature. We used mesocarp layer extract of Cocos nucifera and was assessed for the synthesis of silver nanoparticles. The reduction of silver ions occurred when silver nitrate solution was treated with aqueous extract of C. nucifera coir at 60°C. Synthesized silver nanoparticles (AgNPs) particles were confirmed by analysing the excitation of surface plasmon resonance (SPR) using UV–vis spectrophotometer at 433nm. Further TEM analysis confirmed the range of particle size as 23±2nm. The XRD spectrum showed the characteristic Bragg peaks of 111, 200, 220 and 311 facets of the face centered cubic silver nanoparticles and confirms that these nanoparticles are crystalline in nature. Gas chromatography–mass spectrometry (GCMS) of coir extract confirms the presence of hydrocarbon such as nonacosane and heptacosane which may possibly influence the reduction process and stabilization of silver nanoparticles. This is the first account of C. nucifera coir assisted synthesis of biogenic Ag nanoparticles; the nanoparticles are notably smaller and better faceted compared with those synthesized by A. squamosa extracts previously reported. Synthesized Ag nanoparticles were effective anti-larvicidal agent's against Anopheles stephensi and C. quinquefasciatus.