Silver nanoparticles biologically synthesised using tea leaf extracts and their use for extension of fruit shelf life

The biosynthesis of nanoparticles (NPs) from plant extracts is important in nanotechnology because the employed methods are environmentally friendly and cost‐effective. In this study, silver NPs (AgNPs) were synthesised using Chinese tea (Oolong tea) extract. The effects of the relative content of the employed silver nitrate, the reaction temperature, the incubation time, and the tea‐to‐water ratio on the formation of the AgNPs were examined. The synthesised AgNPs were also analysed by UV–vis spectroscopy, dynamic light scattering, transmission electron microscopy, X‐ray diffraction, Fourier transform infrared spectroscopy, and thermo‐gravimetric analysis. The NPs were observed to be highly crystalline, approximately spherical, and 10–50 nm in diameter. They were also tested for their use in preserving the postharvest quality of cherry tomatoes, with good results obtained. The tea AgNP treatment was specifically found to reduce the weight loss of the tomatoes, as well as changes in their total soluble solids, vitamin C, and titratable acid contents. The findings of this study indicate that postharvest tea AgNP treatment affords a clean, safe, high‐quality, and environmentally friendly method for extending the shelf life of fruits.Inspec keywords: silver, nanoparticles, nanofabrication, ultraviolet spectra, visible spectra, light scattering, transmission electron microscopy, X‐ray diffraction, Fourier transform infrared spectra, thermal analysisOther keywords: silver nanoparticles, tea leaf extracts, fruit shelf life, Chinese tea extract, Oolong tea, silver nitrate, reaction temperature, incubation time, tea‐water ratio, UV‐vis spectroscopy, dynamic light scattering, transmission electron microscopy, X‐ray diffraction, Fourier transform infrared spectroscopy, thermo‐gravimetric analysis, cherry tomatoes, Ag