Scholarlink

<p>Bananas are a critical source of nutrition for millions globally; however, fungal rot caused by pathogens like <i>Fusarium</i> and <i>Penicillium</i> results in significant postharvest losses, jeopardizing food security and imposing financial burdens. The present study investigates the potential of biogenic zinc oxide nanoparticles (ZnO NPs) synthesized using cell-free culture filtrate of <i>Trichoderma harzianum</i> for extending the shelf life of bananas and controlling post-harvest fungal spoilage. ZnO NPs were characterized using UV–vis spectroscopy, dynamic light scattering (DLS), zeta potential analysis, scanning electron microscopy (SEM), and energy dispersive X-ray spectroscopy (EDX), confirming their nanoscale dimensions (25–30 nm) with petal-like morphology and high purity. The antifungal efficacy of ZnO NPs was evaluated against <i>Fusarium</i> spp. and <i>Penicillium</i> spp. through minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), fungal biomass estimation, and growth inhibition studies. ZnO NPs at concentrations of 80–100 ppm exhibited significant antifungal activity, reducing fungal biomass and inhibiting mycelial growth by up to 32.59% and 30.66% for <i>Fusarium</i> spp. and <i>Penicillium</i> spp., respectively. To assess their impact on banana preservation, ZnO NPs were applied at different concentrations of 20–100 ppm, and physiological and biochemical parameters were monitored over the period of 18 days. Bananas treated with 80 ppm ZnO NPs demonstrated the lowest physiological weight loss (5.36%) compared to control samples (9.31%). Furthermore, ZnO NPs coatings preserved biochemical attributes, including phenolic (2.78 mg GAE/g), protein (1.51mg/g), and starch content (20.2 mg/g) while stabilizing pH and delaying ripening-related degradation. The nanocoating effectively inhibited fungal colonization, maintained fruit integrity, and extended shelf-life. Statistical analysis, including Pearson’s correlation, ANOVA, and Tukey post hoc tests, confirmed the significant role of ZnO NPs as an eco-friendly alternative to synthetic fungicides, offering a sustainable solution for postharvest disease management and food security.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Elucidating the Impact of Biogenic Zinc Oxide Nanoparticles on Shelf Life and Disease Management in Banana

  • 期刊论文

  • 发表日期：

    2025年5月21日

查看全文
  • Abhinav Singh,
  • Shivam Kumar,
  • Pankaj Sah,
  • Arti Goel

摘要

Bananas are a critical source of nutrition for millions globally; however, fungal rot caused by pathogens like Fusarium and Penicillium results in significant postharvest losses, jeopardizing food security and imposing financial burdens. The present study investigates the potential of biogenic zinc oxide nanoparticles (ZnO NPs) synthesized using cell-free culture filtrate of Trichoderma harzianum for extending the shelf life of bananas and controlling post-harvest fungal spoilage. ZnO NPs were characterized using UV–vis spectroscopy, dynamic light scattering (DLS), zeta potential analysis, scanning electron microscopy (SEM), and energy dispersive X-ray spectroscopy (EDX), confirming their nanoscale dimensions (25–30 nm) with petal-like morphology and high purity. The antifungal efficacy of ZnO NPs was evaluated against Fusarium spp. and Penicillium spp. through minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), fungal biomass estimation, and growth inhibition studies. ZnO NPs at concentrations of 80–100 ppm exhibited significant antifungal activity, reducing fungal biomass and inhibiting mycelial growth by up to 32.59% and 30.66% for Fusarium spp. and Penicillium spp., respectively. To assess their impact on banana preservation, ZnO NPs were applied at different concentrations of 20–100 ppm, and physiological and biochemical parameters were monitored over the period of 18 days. Bananas treated with 80 ppm ZnO NPs demonstrated the lowest physiological weight loss (5.36%) compared to control samples (9.31%). Furthermore, ZnO NPs coatings preserved biochemical attributes, including phenolic (2.78 mg GAE/g), protein (1.51mg/g), and starch content (20.2 mg/g) while stabilizing pH and delaying ripening-related degradation. The nanocoating effectively inhibited fungal colonization, maintained fruit integrity, and extended shelf-life. Statistical analysis, including Pearson’s correlation, ANOVA, and Tukey post hoc tests, confirmed the significant role of ZnO NPs as an eco-friendly alternative to synthetic fungicides, offering a sustainable solution for postharvest disease management and food security.

Graphical Abstract