Selenium nanoparticle alleviates penthiopyrad-induced oxidative stress and restores the development and flavor quality of tomato fruit

文献类型： 外文期刊

第一作者： Liu, Rui

作者： Liu, Rui;Zhang, Yuting;Li, Bingyan;Liu, Yuping;Pan, Canping;Zhou, Zhiqiang;Diao, Jinling;Pan, Canping

作者机构：

关键词： Selenium nanoparticle; Oxidative stress; Recovery; Flavor related-genes; Tomato flavor quality

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 130 卷

页码：

收录情况： SCI

摘要： Selenium nanoparticle (Se -NP) is promising for improving the growth, resistance and quality of crops, but there are still knowledge gaps in its molecular mechanism. Here we showed that 1 mg/L Se -NP had positive effects on tomato fruit development and flavor quality. The co -application of Se -NP with penthiopyrad promoted the ascorbic acid-glutathione cycle and the main precursors of antioxidant compounds to resist Pen -induced oxidative stress, while also increasing the content of phytohormones, promoting the maturation of the fruit. Furthermore, Se -NP restored penthiopyrad stress -induced flavor loss of the fruit by regulating genes such as SUS1, TOMLOXC and AADC2, to increase levels of glucose, fructose, and volatile organic compounds at the transcriptional level. These findings revealed that Se -NP alleviated Pen -induced oxidative stress and restored tomato fruit development and flavor quality and highlighted the great potential of Se -NP -enabled agricultural practices as an eco-friendly and sustainable crop strategy.

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