Effect Of Silver Nanoparticle Coatings On Physicochemical And Nutraceutical Properties Of Loquat During Postharvest Storage

The effect of carboxymethyl cellulose and guar gum-based silver nanoparticles coatings was investigated on the postharvest storage stability of the loquat (Eriobotrya japonicaLindl.) during 1 month storage at two different temperatures (4 and 8 degrees C). The results revealed that coated fruit (Fomesa and silver nanoparticles coating) have lower weight loss, total soluble solids (TSSs), total sugars, reducing sugars, and nonreducing sugars as compared with control samples at both temperatures. Moreover, the coated samples have a higher concentration of ascorbic acid, total phenolic contents (TPCs), antioxidants, and titratable acidity. Additionally, silver nanoparticle-based coating reduced the weight loss, TSSs, total sugars, reducing sugars, and nonreducing sugars; and increased ascorbic acid, TPCs, antioxidants, and titratable acidity as compared with Fomesa coating during 1 month storage. Moreover, loquat fruit stored at 4 degrees C have higher quality during storage as compared with loquat samples stored at 8 degrees C. Overall results indicated that silver nanoparticle-based coating can be used commercially to increase physicochemical and nutraceutical properties of loquat during storage. Practical applications Silver nanoparticles are increasingly used for the preservation of food commodities due to their wider application, cost effectiveness, and higher reactivity. Previously, no study was carried out to investigate the effect of silver nanoparticle-based coating on the physicochemical properties of loquat. The results of this study suggest that silver nanoparticles-based coatings have potential to increase the shelf life and postharvest quality of loquat fruit. The findings of this research will be helpful to reduce the postharvest losses of loquat fruit.