Efficacy of nano-zinc oxide and iron oxide formulations on shelf life of strawberry

Abstract

The research investigates the transformative impact of nano-zinc oxide and iron oxide formulations on prolonging the shelf life of strawberries. A total of 16 distinct treatments were applied through foliar application, and a nano-zinc oxide (ZnO) and iron oxide (FeO) formulations were administered. Each square meter received 42 ml of the solution in triplicate, ensuring a comprehensive exploration of the formulations' impact on shelf-life enhancement. Notably, the combined application of ZnO and FeO NPs at 150 mg/l, specifically T15 (Z3F3), exhibited superior effectiveness in preserving the crop. T11 (Z2F2), featuring 100 mg/l ZnO and 100 mg/l FeO, closely trailed T15, showcasing significant improvements in parameters such as ascorbic acid content (49.66 mg/100g), and anthocyanin content (39.82 mg/l), etc. at nine days after harvesting. Besides this, TSS (7.25 obrix) in T14 and acidity (0.65%) in T5 and T9 at nine days intervals. These findings advancing the strawberry preservation methods in the agriculture and food industries and establishes the superiority of simultaneous applications of nano-formulations in T15 (150 mg/l ZnO + 150 mg/l FeO) and T11 (100 mg/l ZnO + 100 mg/l FeO). These formulations emerge as optimal solutions for extending the shelf life of strawberry fruits, particularly the Cv. Winter Dawn under Punjab Region, India, and could implement in similar climatic condition around world.