Biosynthesized silver nanoparticles enhance shelf life and preserve physicochemical quality of fresh-cut lettuce (Lactuca sativa L.)

• Biosynthesized AgNPs (∼25 nm) produced via blue-light lettuce extract without toxic reagents. • 15% AgNP treatment cut lettuce weight loss by ≈21% and extended shelf life 3 weeks. • AgNPs preserved chlorophylls (Chl a, b), carotenoids, and soluble protein vs. control. • 15% AgNPs reduced microbial load by up to 28% and delayed tissue senescence. • Green AgNPs offer an ecofriendly alternative to chemical preservatives in fresh produce. In pursuit of sustainable and efficient solutions for food processing, this study explores green nanotechnology as an innovative postharvest preservation strategy for lettuce ( Lactuca sativa L.). Silver nanoparticles (AgNPs) were biosynthesized using lettuce leaf extract under blue light, leveraging a low-energy, eco-friendly method that eliminates hazardous chemicals and aligns with cleaner production principles. Advanced characterization via Ultraviolet-Visible (UV–Vis) spectroscopy, X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and Transmission electron microscopy (TEM) confirmed the synthesis of stable, spherical AgNPs averaging 25 nm in size. Applied as a postharvest treatment to cut lettuce leaves, these biogenic AgNPs significantly reduced microbial contamination while preserving critical quality attributes, including photosynthetic pigments, soluble proteins, and antioxidant activity. At an optimal concentration of 15%, AgNPs minimized weight loss and delayed tissue senescence, effectively extending shelf life. This research highlights the potential of biogenic AgNPs as a sustainable alternative to conventional chemical preservatives, enhancing postharvest processing efficiency and product quality in line with the goals of modern food technology.