Impact of bacterial synthesized nanoparticles on quality attributes and postharvest disease control efficacy of apricot and loquat

Abstract

Postharvest fungal attacks on fruits such as apricots and loquats are common. Diseased fruit samples were collected from Murree's local fruit markets. The disease‐causing pathogens were identified utilizing molecular, microscopic, and morphological characteristics. Alternaria alternata and Aspergillus niger were identified as the pathogens responsible for brown rot in loquat and black rot in apricot. To combat these fruit diseases, iron oxide (Fe2O3) nanoparticles were synthesized using Bacillus subtilis and were characterized using various techniques. X‐ray diffraction examination validated the size of iron oxide nanoparticles. The presence of several capping agents in the synthesized nanoparticles was confirmed by Fourier transform infrared analysis. Scanning electron microscopy revealed the spherical morphology of nanoparticles, whereas energy‐dispersive X‐ray proved the presence of different elemental compositions. After completing antifungal activities in vitro and in vivo, it was discovered that a nanoparticle concentration of 1.0 mg/mL efficiently suppressed the growth of fungal mycelia. Fungi growth was effectively inhibited in fruit samples treated with 1.0 mg/mL nanoparticles. The results of successful in vitro and in vivo antifungal activities imply that iron oxide (Fe2O3) nanoparticles play an important role in ensuring fruit quality against pathogenic attacks. Bacterial‐mediated iron oxide can be widely used because it is less expensive and less harmful to the environment than chemically manufactured fertilizers.