“Influence of Biosynthesized ZnO Nanoparticles from Labeo calbasu Skin Mucus on the Ripening of Tomato (Solanum lycopersicum)”
DOI:
https://doi.org/10.53555/jaz.v46i1.5242Keywords:
Temperature tolerance, pH sensitivity, Behavioral response, Aquatic physiology, Labeo calbasuAbstract
Postharvest losses and rapid ripening significantly limit the shelf life and marketability of tomatoes (Solanum lycopersicum). This study evaluated the effect of biosynthesized zinc oxide (ZnO) nanoparticles, synthesized using skin mucus of Labeo calbasu, incorporated in a chitosan-glycerol coating on the ripening and postharvest quality of mature, firm tomatoes over 15 days at ambient conditions (25 ± 2 °C). Untreated control fruits ripened naturally, attaining full red coloration by day 15, whereas tomatoes treated with ZnO-chitosan-glycerol coatings (200 ppm ZnO) showed delayed ripening, remaining yellow to pink throughout the storage period. The nanoparticle treatment significantly reduced weight loss and inhibited microbial spoilage, thereby maintaining firmness and overall fruit quality. Among the treatments, the concentration (200 ppm ZnO) was most effective in slowing ripening and preserving tomato quality. These findings demonstrate that Labeo calbasu-derived ZnO nanoparticles combined with chitosan and glycerol provide a natural, eco-friendly coating that effectively extends shelf life and mitigates postharvest deterioration of tomatoes, highlighting its potential in sustainable postharvest management.
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