为了减少由致病原因引起的这种腐烂,几项研究调查了纳米颗粒(NPs)的有效性,这些纳米颗粒在节约食品中起着至关重要的作用,尤其是水果。当前的研究深入研究了生物银纳米颗粒(使用海洋藻类Turbinariaturbinata(Tt/Ag-NPs)及其使用FT-IR表征,TEM,EDS,和zeta电位。一些病原真菌,导致水果腐败,被隔离。我们研究了使用Tt/Ag-NP在体外保护免受分离真菌的影响,以及Tt/Ag-NPs作为番茄果实涂层在17天的储存时间内防止由意大利青霉(OR770486)引起的蓝色霉菌的影响。检查了五种处理:T1,健康水果用作阳性对照;T2,用Tt/Ag-NP喷洒的健康水果;T3,用意大利毕赤酵母感染的水果,然后用Tt/Ag-NP涂覆(预涂覆);T4,用Tt/Ag-NP涂覆的水果,然后用意大利毕赤酵母感染(涂覆后);和T5,阴性对照,被意大利香菇感染的水果。结果表明,Tt/Ag-NP是结晶的,球形,尺寸范围在14.5和39.85nm之间,和负电荷。不同浓度的Tt/Ag-NPs对灰葡萄孢菌具有抗真菌活性,黏胶红景天,扩展青霉,交替菌,和膀胱茎藻。在西红柿被意大利毕赤酵母感染两天后,55%的果实腐败变质。涂有Tt/Ag-NPs的番茄果实可延缓体重减轻,可滴定酸度增加(TA%),抗氧化剂%,和多酚含量,和降低的pH和总可溶性固形物(TSSs)。除了在预涂覆中苯酚含量增加之外,在预涂覆和后涂覆之间没有显著结果。特别关注利用纳米颗粒对抗食源性病原体和保存商品的新颖和有前途的方法,关注纳米粒子在保护西红柿不腐烂中的应用。
In an attempt to reduce such decay induced by pathogenic causes, several studies investigated the effectiveness of nanoparticles (NPs) that play a vital role in saving food products, especially fruits. Current research delves into biogenic silver nanoparticles (using marine alga Turbinaria turbinata (Tt/Ag-NPs) and their characterization using FT-IR, TEM, EDS, and zeta potential. Some pathogenic fungi, which cause fruit spoilage, were isolated. We studied the impact of using Tt/Ag-NPs to protect against isolated fungi in vitro, and the influence of Tt/Ag-NPs as a coating of tomato fruit to protect against blue mold caused by Penicillium italicum (OR770486) over 17 days of storage time. Five treatments were examined: T1, healthy fruits were used as the positive control; T2, healthy fruits sprayed with Tt/Ag-NPs; T3, fruits infected with P. italicum followed by coating with Tt/Ag-NPs (pre-coating); T4, fruits coated with Tt/Ag-NPs followed by infection by P. italicum (post-coating); and T5, the negative control, fruits infected by P. italicum. The results displayed that Tt/Ag-NPs are crystalline, spherical in shape, with size ranges between 14.5 and 39.85 nm, and negative charges. Different concentrations of Tt/Ag-NPs possessed antifungal activities against Botrytis cinerea, Rhodotorula mucilaginosa, Penicillium expansum, Alternaria alternate, and Stemphylium vesicarium. After two days of tomatoes being infected with P. italicum, 55% of the fruits were spoilage. The tomato fruit coated with Tt/Ag-NPs delayed weight loss, increased titratable acidity (TA%), antioxidant%, and polyphenol contents, and decreased pH and total soluble solids (TSSs). There were no significant results between pre-coating and post-coating except in phenol contents increased in pre-coating. A particular focus is placed on the novel and promising approach of utilizing nanoparticles to combat foodborne pathogens and preserve commodities, with a spotlight on the application of nanoparticles in safeguarding tomatoes from decay.