Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

Abstract

Citrus fruits are perishable and considered the most prominent and essential crops at the local and global levels. The world is focused on minimizing fruit postharvest losses, maintaining fruit quality, and prolonging its storability and marketability. Thus, this study was carried out throughout the two successive seasons of 2018 and 2019 on Murcott mandarin fruits, with the purpose of extending their storage period and shelf life by making a mixture of nanosilver and wax as a coating. The fruits were picked on the first of March, washed, and coated with the following treatments: 1000 ppm imazalil (IMZ as a control), wax, 50 ppm nanosilver, 100 ppm nanosilver, and finally, the combination of wax plus 100 ppm nanosilver, packaged in 0.005% perforated polyethylene (PPE), and stored at 5 ± 1 °C and 90%–95% relative humidity for four months. Samples of each treatment were randomly taken at monthly intervals to evaluate the tested treatments’ effects on fruit quality during cold storage and 6 days of shelf life. The data proved that the combination of wax plus 100 ppm nanosilver packaged in 0.005% perforated polyethylene (PPE) was the most effective treatment for reducing discarded fruits, fresh weight loss, and catalase enzyme activity, as well as maintaining pulp firmness and vitamin C content and keeping a better taste panel index. Therefore, these coatings could be promising alternative materials for extending mandarin fruits’ postharvest life and marketing period.