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Molecules 2015, 20(12), 22645-22661; doi:10.3390/molecules201219870

Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings

1
Section of Food Science and Technology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, Pakistan
2
Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex, Peshawar 22620, KPK, Pakistan
3
Section of Plant Breeding and Genetics, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, Pakistan
4
Section of Entomology, Department of Agricultural Sciences, University of Haripur, Haripur 22620, KPK, Pakistan
*
Author to whom correspondence should be addressed.
Academic Editor: Alexandru Mihai Grumezescu
Received: 6 November 2015 / Revised: 4 December 2015 / Accepted: 11 December 2015 / Published: 18 December 2015
(This article belongs to the Special Issue Pharmaceutical Nanotechnology: Novel Approaches)
View Full-Text   |   Download PDF [4799 KB, uploaded 18 December 2015]   |  

Abstract

The influence of carboxy methyl cellulose (CMC) and guargum-based coatings containing silver nanoparticles was studied on the postharvest storage stability of the kinnow mandarin (Citrus reticulata cv. Blanco) for a period of 120 days (85%–90% relative humidity) at 4 °C and 10 °C. Physicochemical and microbiological qualities were monitored after every 15 days of storage. Overall results revealed an increase in total soluble solid (TSS), total sugars, reducing sugars and weight loss but this increase was comparatively less significant in coated fruits stored at 4 °C. Ascorbic acid, total phenolics, and antioxidant activity was significantly enhanced in coated fruits stored at 4 °C. Titratable acidity significantly decreased during storage except for coated kinnow stored at 4 °C. In control samples stored at 10 °C, high intensity of fruit rotting and no chilling injury was observed. Total aerobic psychrotrophic bacteria and yeast and molds were noticed in all treatments during storage but the growth was not significant in coated fruits at 4 °C. Kinnow fruit can be kept in good quality after coating for four months at 4 °C and for 2 months at 10 °C. View Full-Text
Keywords: kinnow; silver nanoparticles; CMC; guargum; ascorbic acid; antioxidant activity kinnow; silver nanoparticles; CMC; guargum; ascorbic acid; antioxidant activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Shah, S.W.A.; Jahangir, M.; Qaisar, M.; Khan, S.A.; Mahmood, T.; Saeed, M.; Farid, A.; Liaquat, M. Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings. Molecules 2015, 20, 22645-22661.

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