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<p>Nanoparticle (NP) technology has gained importance in horticultural production due to its ability to enhance the shelf life and quality of fruits. The current research aimed to evaluate the potential of zinc oxide (ZnO) and copper oxide (CuO) NPs for improving the shelf life of guava fruit under ambient conditions. For this purpose, ZnO and CuO nanoparticles were synthesized by the coprecipitation chemical method and were physically characterized through X‑ray diffraction (XRD), scanning electron microscope (SEM), and UV-Vis spectroscopy. Guava fruits were harvested from a&#xa0;commercial orchard located near Vehari and dipped in 0, 100, 200, 300 ppm CuO and ZnO NP solution for quality evaluation after 1&#xa0;week of shelf storage. The experiment was laid out under completely randomized design (CRD) with three replicates. The results revealed that fruit treated with 200 ppm ZnO NPs exhibited better physicochemical attributes with reduced weight loss as well as higher firmness, insoluble pectin, total soluble solids (TSS), titratable acidity, vitamin&#xa0;C, total phenolic content, and total antioxidants after 1&#xa0;week of storage. Hence, it can be concluded that postharvest dipping of guava fruits into ZnO and CuO NP solution not only improved the physical appearance of guava fruit but also maintained nutritional value for 1&#xa0;week at ambient storage conditions. Thus, application of 200 ppm ZnO NPs can be used on commercial scale to increase the postharvest life and maintain the fruit quality of guava fruits.</p>

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Postharvest Treatment with ZnO and CuO Nanoparticles Improves Fruit Quality and Shelf Life of Guava Fruit

  • 期刊论文

  • 发表日期：

    2025年6月20日

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  • Muhammad Shafique Khalid,
  • Samina Khalid,
  • Noosheen Zahid,
  • Mehdi Maqbool,
  • Akif Safeen,
  • Hafiz Faiq Bakhat,
  • Muhammad Amjad,
  • Behzad Murtaza

摘要

Nanoparticle (NP) technology has gained importance in horticultural production due to its ability to enhance the shelf life and quality of fruits. The current research aimed to evaluate the potential of zinc oxide (ZnO) and copper oxide (CuO) NPs for improving the shelf life of guava fruit under ambient conditions. For this purpose, ZnO and CuO nanoparticles were synthesized by the coprecipitation chemical method and were physically characterized through X‑ray diffraction (XRD), scanning electron microscope (SEM), and UV-Vis spectroscopy. Guava fruits were harvested from a commercial orchard located near Vehari and dipped in 0, 100, 200, 300 ppm CuO and ZnO NP solution for quality evaluation after 1 week of shelf storage. The experiment was laid out under completely randomized design (CRD) with three replicates. The results revealed that fruit treated with 200 ppm ZnO NPs exhibited better physicochemical attributes with reduced weight loss as well as higher firmness, insoluble pectin, total soluble solids (TSS), titratable acidity, vitamin C, total phenolic content, and total antioxidants after 1 week of storage. Hence, it can be concluded that postharvest dipping of guava fruits into ZnO and CuO NP solution not only improved the physical appearance of guava fruit but also maintained nutritional value for 1 week at ambient storage conditions. Thus, application of 200 ppm ZnO NPs can be used on commercial scale to increase the postharvest life and maintain the fruit quality of guava fruits.