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Effect of Silver Nitrate and Silver Nanoparticles on Shelf Life and Quality of Table Grapes var. Muscat Hamburg

Author: Nishanth A.C., V. Suresh, A. Asha Monicka, B. Madhumitha, B. Vidhya, V. Gopi and Umesh Chimmalagi

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Abstract

The post-harvest losses in fruits include the susceptibility to fungal infections, rotting, spoilage, leading to significant economic losses for farmers and reduced availability of high-quality fruits in the market. Hereby, a study on effect of silver nitrate and silver nanoparticles on shelf life of grapes var. Muscat Hamburg was conducted at School of agricultural sciences, Karunya Institute of Technology and Sciences, Coimbatore during 2023. The experiment was laid out in CRD with nine treatments. The results showed that highest shelf life (14.7 days), weight loss (21.95 per cent), total soluble solids (19.1 per cent), titratable acidity (0.48 per cent) and ascorbic acid (77.26 mg/100g) were recorded by the treatment T7 (Ag-NPs @ 60 ppm for 3 min). Among the different treatments, the treatment T6 (Ag-NPs @ 30 ppm for 5 min) registered the lower total sugars (13.3 per cent) and the treatment T5 (Ag-NPs @ 30 ppm for 3 min) registered the minimum reducing sugars (9.67 per cent).

Keywords

Grapes, Muscat hamburg, quality parameters, silver nanoparticles, shelf life

Conclusion

The present study indicate that the highest shelf life of 14.7 days was observed in grapes var. Muscat Hamburg treats with Ag-NPs @ 60 ppm for 3 min (T7), this treatment also has an added advantage that it maintains the weight loss percentage, TSS, Acidity and vitamin C when stored under ambient condition. Therefore, Bunches treated with Ag-NPs @ 60 ppm for 3 min were effective in increase the shelf life and quality of grapes var. Muscat Hamburg.

References

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How to cite this article

Nishanth A.C., V. Suresh, A. Asha Monicka, B. Madhumitha, B. Vidhya, V. Gopi and Umesh Chimmalagi (2023). Effect of Silver Nitrate and Silver Nanoparticles on Shelf Life and Quality of Table Grapes var. Muscat Hamburg. Biological Forum – An International Journal, 15(5): 563-568.