Nutritional Changes in stored Tomatoes (Solanum lycopersicum L.) as influenced by Silver Nanoparticles Coating

This study evaluated the influence of silver nanoparticle (AgNP) coating on the nutritional content of stored tomato fruits. Silver nanoparticles was fabricated via the green method of synthesis using ethanolic extract of Moringa oleifera leaves as reducing, capping and stabilizing agent. The antimicrobial efficacy was evaluated at various concentrations (10 – 100 ppm) against Aspergillus niger, Aspergillus paraciticus, Aspergillus flavus and Fusarium oxysporum. Silver nanoparticle coating was prepared from a mixture of silver nanoparticles, carboxyl methyl cellulose (CMC) and sodium caseinate with glycerol as plasticizer.