Antifungal Action of Edible Coating Comprising Artichoke-Mediated Nanosilver and Chitosan Nanoparticles for Biocontrol of Citrus Blue Mold

Citrus fruits are major economic and nutritional crops that are sometimes subjected to serious attacks by many fungal phytopathogens after harvesting. In this study, we focus on the structures of potential antifungal nanocomposites from artichoke leaf extract (Art), Art-mediated nanosilver (AgNPs), and their nanoconjugates with chitosan nanoparticles (Cht) to eradicate the blue mold fungus (<i>Penicillium italicum</i>) and preserve oranges during storage via nanocomposite-based edible coatings (ECs). The biosynthesis and conjugation of nanomaterials were verified using UV and infrared (FTIR) spectroscopy, electron microscopy (TEM and SEM) analysis, and DLS assessments. Art could effectually biosynthesize/cap AgNPs with a mean size of 10.35 nm, whereas the average size of Cht was 148.67 nm, and the particles of their nanocomposites had average diameters of 203.22 nm. All nanomaterials/composites exhibited potent antifungal action toward <i>P. italicum</i> isolates; the Cht/Art/AgNP nanocomposite was the most effectual, with an inhibition zone of 31.1 mm and a fungicidal concentration of 17.5 mg/mL, significantly exceeding the activity of other compounds and the fungicide Enilconazole (24.8 mm and 25.0 mg/mL, respectively). The microscopic imaging of <i>P. italicum</i> mycelia treated with Cht/Art/AgNP nanocomposites emphasized their action for the complete destruction of mycelia within 24 h. The orange (<i>Citrus sinensis)</i> fruit coatings, with nanomaterial-based ECs, were highly effectual for preventing blue mold development and preserved fruits for >14 days without any infestation signs; when the control infected fruits were fully covered with blue mold, the infestation remarks covered 12.4%, 5.2%, and 0% of the orange coated with Cht Art/AgNPs and Cht/Art/AgNPs. The constructed Cht/Art/AgNP nanocomposites have potential as effectual biomaterials for protecting citrus fruits from fungal deterioration and preserving their quality.