Mitigation of Tomato Fruit Rot and Maintenance of Its Biochemical and Organoleptic Properties Using Terminalia chebula Retz. Mediated Iron Nanoparticles

Divergent biotic stresses adulterate tomato fruit and degrade its quality in maturation, harvesting, and in preservation phases. Mycotic infections are attributable to a substantial decline in the quantity and quality of fruits. This study focused on the prognosis and control of post‐harvest fruit rot of tomato. Infected fruits were collected, and the etiological agent was recognised as Aspergillus fumigatus by employing microscopic, morphological and molecular analyses. To prevent fruit rot disease of tomato, Fe 2 O 3 nanoparticle (NPs) were synthesised by utilising fruit extract of Terminalia chebula . UV–vis spectroscopy depicted the absorption peak at 268 nm corroborating the nanoscale formation of Fe 2 O 3 NPs. Fourier transform infrared indicated the presence of organic compounds (amines, phenol, ester, sulfoxide, aldehyde, alkane and alcohol) on nanoparticles. X‐ray diffraction analysis delineated the average size of 29.35 nm and crystalline nature of Fe 2 O 3 nanoparticles. Scanning electron microscopy provided insight into the cube‐shaped morphology of nanoparticles, and energy dispersive X‐ray demonstrated the existence of Fe and O peaks. These Fe 2 O 3 NPs manifested a substantial suppression of mycelial growth both in vivo and in vitro. Among all concentrations, 1.0 mg/mL concentration of Fe 2 O 3 NPs exhibited the highest efficacy, suppressing mycelial growth by 88.54% in vitro. At the same concentration, Fe 2 O 3 NPs markedly suppressed the progression of tomato fruit rot (76%), in vivo. At 1.0 mg/mL concentration of Fe 2 O 3 NPs, tomato fruit demonstrated a high amount of titratable acidity, reducing sugars, total sugars, total soluble solids, ascorbic acid, lycopene, and maintained fruit firmness. Our findings indicate that Fe 2 O 3 NPs synthesised from fruit extract of T. chebula are effective in controlling fruit rot, prolonging shelf life, and maintaining the fruit quality. These nanoparticles are environmentally sound and efficacious substitutes for chemical fungicide.