Ne’ma Zaid

Bio: Ne’ma Zaid is an academic researcher. The author has contributed to research in topics: Postharvest & Ripening. The author has an hindex of 1, co-authored 1 publications receiving 5 citations.

Storage Behavior of “Seddik” Mango Fruit Coated with CMC and Guar Gum-Based Silver Nanoparticles

Abstract: Mango fruit (cv. Seddik) is known as a delicate fruit for storage after harvest. Herein, carboxymethyl cellulose (CMC) and guar gum-based silver nanoparticles (AgNPs) were used as fruit coatings, and their effects on postharvest storage behavior and quality attributes were investigated. AgNPs were synthesized using a chemical reduction approach and then combined with CMC and guar gum as coating bases. Mango fruits were coated with the developed and pre-characterized CMC-AgNPs and guar gum-AgNPs, and then packed and stored at 13 °C for 4 weeks. The results showed an increase in weight loss, respiration rate, total soluble solids (TSS), total sugars, and total carotenoids over the storage period. However, this increase was comparatively less significant in coated fruits compared to uncoated fruits. Firmness and titratable acidity (TA) significantly decreased during storage, but this decrease was less in coated fruits. Silver traces in fruit pulp samples were not detected. These findings showed the efficacy of CMC-AgNP and guar gum-AgNP coatings in delaying mango fruit ripening and maintaining fruit quality during cold storage. Therefore, these coatings could be promising alternative materials for extending the postharvest life and marketing period of mango fruit.

Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions

Abstract: Edible coatings form a semi-permeable membrane film which retards the ripening and senescence. In this sight an research was investigated to study the effects of different concentrations of carboxymethyl cellulose (CMC; 1.0, 1.5 and 2.0 g L− 1) on the storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions (24 ± 1 °C and 65 ± 5% RH) for up to 12 days. Determination of weight loss, decay, firmness, sugars; soluble solids content (SSC), reducing sugars (RS) and total sugars (TS), titratable acidity, ascorbic acid content, total phenol content and sensory attributes was done. Fruit coated with CMC (1.5 g L− 1) significantly showed reduced weight loss (3.95%) and decay (8.33%) besides maintaining higher firmness (41.68 N), sugars (SSC, RS and TSS; 11.32%, 2.98% and 7.79% respectively), titratable acidity (0.40%), ascorbic acid content (216.11 mg 100 g− 1 pulp), total phenol content (113.90 mg 100 g− 1 pulp) and sensory attributes (7.81) compared with control. Overall, coating with CMC (1.5 g L− 1) significantly extended the storage life and maintained the fruit quality of guava cv. ‘Allahabad Safeda’ for up to 12 days under ambient storage conditions. Further investigations would explore knowledge among growers for successful post-harvest application of CMC to extend the storability and marketability of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions.