Effect of biosynthesized zinc oxide nanoparticles coating on quality parameters of fig (Ficus carica L.) fruit

Abstract

This study evaluated the effect of biosynthesized Zinc oxide (ZnO) nanoparticles coated on fig fruits to assess the quality parameters such as total soluble solids, pH, colour, weight loss, firmness and microbial population. The coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan-acetic acid solution. The fresh fig fruits were dipped in coating solution with different concentrations [T1 (25), T2 (50), T3 (75), T4 (100), T5 (125), T6 (150), T7 (175) and T8 (200) ppm] of ZnO nanoparticles. The coated and uncoated (control) fig fruits were stored at room temperature. The fig fruits coated with a concentration of 175 ppm ZnO nanoparticles delayed ripening, slowed down the weight loss, reduced the colour changes, increased the firmness of fruits and inhibited the growth of microorganism compared to uncoated fig fruits. Hence, it was concluded that the application of ZnO nanoparticles coating is a promising approach to extend the shelf-life of fig fruits.