Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity

文献类型： 外文期刊

第一作者： Guo, Xiaomeng

作者： Guo, Xiaomeng;Guo, Xiaomeng;Li, Qiao;Luo, Tao;Zhu, Difa;Li, Jingyi;Wu, Zhenxian;Xu, Dandan;Han, Dongmei

作者机构：

关键词： litchi; postharvest; quality; zinc oxide nanoparticles (ZnO NPs); antioxidant; pericarp browning; decay

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 21 期

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收录情况： SCI

摘要： Pericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems. In our study, the appropriate zinc oxide nanoparticles (ZnO NPs) treatment and its mechanism of action on the storability of litchi was investigated. Litchi fruit was soaked in a 100 mgL-1 ZnO NPs suspension, water, and 500 mgL-1 prochloraz for 2 min, respectively. The results showed that the ZnO NPs treatment delayed pericarp browning and decay in litchi fruit and was more effective than prochloraz treatment. The ZnO NPs-treated fruit showed significantly increased contents of total anthocyanin, total phenols, and activities of DPPH scavenging, superoxide dismutase, and glutathione peroxidase, as well as the lowest activities of polyphenol oxidase and laccase. ZnO NPs generated hydrogen peroxide and superoxide anion radicals, which were beneficial in slowing down the decay and inducing antioxidant capacity. However, these reactive oxygen species also consumed catalase, peroxidase, glutathione, and glutathione peroxidase. This means that litchi should be treated with an appropriate concentration of ZnO NPs. We concluded that treatment with a 100 mgL-1 ZnO NPs suspension could induce antioxidant capacity, which is a promising and effective method to maintain the postharvest quality of litchi.

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