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ThesisItem Open Access Development of herbal nano-formulations for enhancing shelf life of guava (Psidium guajava L.) fruit(Chaudhary Charan Singh Haryana Agricultural University hisar, 2022-09) Gupta, Pernika; Tokas, JayantiGuava (Psidium guajava L.), member of the family Myrtaceae is an important fruit of tropical and subtropical area of world. It is also known as ―apple of the tropics‖. Nutritionally, guava fruit is a rich source of ascorbic acid but the post-harvest losses stand at 20-40% of the produce. Herbal extract based edible nano-formualtions were used to prevent post-harvest losses. Initially, different herbal extracts of ashwagandha and menthe leaves were prepared using different solvents. Three nanoformulations viz. Alg-Lys (T1), Alg-Lys:menthe extract (methanol) (T2 ), and Alg- Lys:ashwagandha extract (methanol) (T3) were selected for further treatments. Physiological, quality, cell wall components & degrading enzymes, antioxidative and ripening related parameters were analyzed every 3 day upto 12 DAT during storage at turning and mature green stage of Hisar Safeda and Hisar Surkha. The results revealed that physiological loss in weight increased and fruit firmness decreased during storage. The quality parameters viz., total soluble sugars and total soluble solids; antioxidative enzymes viz., superoxide dismutase, catalase, ascorbate peroxidase activity and ascorbate content increased initially and then decreased in both Hisar Safeda and Hisar Surkha. Overall decrease in total soluble solids was delayed in T3 treated guava fruits which was significantly higher than in control fruits in Hisar Safeda and Hisar Surkha. Whereas, titratable acidity, crude protein content, glutathione reductase and peroxidase activity reduced during storage. Activity of cell wall degrading enzymes cellulase and polygalaturonase increased as the storage period increased whereas pectin methyl esterase activity increased initially and then decreased. The amount of ethylene evolution and activity of ACC Oxidase in two cultivars of guava fruits increased initially and during further ripening process, the activity reduced. The results revealed that Alg-Lys:ashwagandha (T3) nanoformulation was most effective in controlling post-harvest losses and increased shelf life of Hisar Safeda upto 5 days and Hisar Surkha upto 3 days. The, control and T3 nanoformulation treated fruits were further analyzed 2D-Electrophoresis and LC-MS/MS and it was observed that maximum proteins had concentrated at higher pH and more in the range of 20-120 kD. Analysis of LC-MS/MS results using MASCOT software revealed more than 60 differentially expressed proteins (DEPs), which were involved in energy and carbohydrate metabolism, stress response, defense, biosynthesis, hydrolase, secondary metabolism, amino acid and nucleic acid, protein synthesis and biogenesis of cellular components having fold change ≥1.5 which were considered for further analysis. Using GO classification, major pathways involved in molecular, biological and cellular functions in Hisar Safeda fruit ripening were classified. Proteins were classified on the basis of molecular, biological and cellular functions. Protein profiling elucidated the expression of six novel proteins which might play a role in delayed ripening.