Abstract:
Nanobiotechnology is emerging field in science improving the quality of fruits and vegetables, and enhancing their shelf life. In the present study, silver nanoparticles (AgNPs) were used to enhance the shelf-life of the Capsicum annuum L. and Daucus carota L. AgNPs were prepared by green synthesis using Citrus limon L. extract mixed with 0.1M solution of Silver nitrate (AgNO3). Nanoparticles were characterized by UV-Visible Spectroscopy and particle size analysis. Capsicum and carrot slices were treated with AgNPs, NaCl and sucrose solutions with different timings (30, 60, 90, 120, 150, and 180 min) at different temperatures (60, 70, and 800C) and concentrations (1, 2 and 3%). Effect of conventional osmolytes (NaCl and Sucrose) in comparison with AgNPs and its effect on its physical appearance, solid gain, water loss, phenolic loss and antioxidant activity were investigated. Results showed positive effect of AgNPs in both vegetables as a preservative agent as compared to NaCl and Sucrose. With increase in concentration, time and temperature, the solid gain and water loss were also increased and AgNPs showed max values at 3% concentration at each temperature. In present study, optimized results were obtained with silver nanoparticles at a concentration of 3% for capsicum slices. In the case of carrot slices similar results were noticed with 3% AgNPs. Evaluation of total phenolic loss in capsicum and carrot slices also showed good results in AgNPs as compared to NaCl and Sucrose. In general, the all the treatments helped to maintain the shelf life and firmness of Capsicum annuum and Daucus carota slices.
Page(s):
161-161
DOI:
DOI not available
Published:
Journal: Abstract Book on Second International Conference on Recent Approaches in Plant Sciences (RAPS-23) 4-5 May 2023 , Volume: 0, Issue: 0, Year: 2023