Mycosynthesized Fe2O3 nanoparticles diminish brown rot of apple whilst maintaining composition and pertinent organoleptic properties

Abstract Aims Iron oxide nanoparticles (Fe2O3 NPs) were mycosynthesized using Trichoderma harzianum and applied to control brown rot of apple. The influence of Fe2O3 NPs on the quality of fruit was also studied. Methods and Results Diseased apple fruits with brown rot symptoms were collected, and the disease-causing pathogen was isolated and identified as Fusarium oxysporum. To control this disease, mycosynthesis of Fe2O3 NPs was executed using T. harzianum. FTIR spectroscopy revealed the occurrence of stabilizing and reducing agents on NPs. X-ray diffraction (XRD) analysis determined their average size (17.78 nm) and crystalline nature. Energy-dispersive X-ray (EDX) showed strong signals of iron, and scanning electron microscopy (SEM) displayed a high degree of polydispersity of synthesized NPs. Foliar application of NPs significantly reduced brown rot and helped fruits to maintain biochemical and organoleptic properties. Firmness and higher percentage of soluble solids, sugars and ascorbic acid depicted its good quality. Conclusion Environment-friendly mycosynthesized Fe2O3 NPs can be effectively used to control brown rot of apple. Significance and Impact of the Study Trichoderma harzianum is a famous biocontrol agent, and the synthesis of NPs in its extract is an exciting avenue to control fungal diseases. Due to its nontoxic nature to human gut, it can be applied on all edible fruits.