Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L

Highlights

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  Green synthesized MgO NPs investigated for shelf life enhancement of Vitis vinifera.

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  28.60 nm, 25.56 nm and 21.78 nm MgO NPs were prepared by 20 mM, 30 mM, and 40 mM solutions of salts.

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  28.6 nm crystalline particle were more effective to control bacterial and fungal growth on fruit.

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  MgO NPs coated fruit survived for 20 days as 4 °C.

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  Present research may contributed toward achievement of SDG-2.

Abstract

The objective of the study was to extend shelf life of Vitis vinifera (L.) by the application of green synthesized Magnesium oxide nanoparticles. Aqueous leaf extract of Azadirachta indica A. juss . and various concentrations of 20 mM, 30 mM, and 40 mM solutions of Magnesium nitrate hexa hydrate salt, were used to synthesize nanoparticles of different size. The characterization of nanoparticles was done by SEM, XRD, and UV. The antimicrobial activity of MgO NPs was evaluated for Azospirilum brasilense and Trichoderma viride, representative of microbes responsible for V. vinifera fruits spoilage. Nanoparticles with crystal size of 28.60 nm has more pronounced effect against microbes. The Shelf life of the Vitis vinifera L. was evaluated by application of 28.60 nm MgO NPs through T1 (nanoparticles coated on packaging), T2 (nanoparticles coated directly on fruit) at 4 °C and 25 °C. T1 at 4 °C was effective to extend the shelf life of Vitis vinifera (L) for an average of 20 days.