文献类型： 外文期刊

作者： Liu, Yanan ¹ ; Zhang, Sipu ³ ; Niu, Jiajia ³ ; Xu, Zhifei ⁴ ; Yang, Yongfeng ⁴ ; Lu, Yunfeng ¹ ;

作者机构： 1.Nanyang Normal Univ, Sch Life Sci, Nanyang 473061, Peoples R China

2.Nanjing Agr Univ, Coll Hort, Nanjing 211800, Peoples R China

3.Henan Acad Agr Sci, Inst Hort, Zhengzhou 450002, Peoples R China

4.Henan Funiushan Biotechnol Co Ltd, Nanyang 474350, Peoples R China

关键词： Kiwifruit; Nano-selenium; Amino acids; Antioxidant capacity; Flavouring substance

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： This study investigates the impact of foliar spraying with different concentrations of nano-selenium (0, 10, 15, 20, 25 mg/L) on the nutritional value, antioxidant capacity, and volatile compounds of kiwifruit. Using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), liquid chromatography-mass spectrometry (LC-MS), and automated amino acid analysis, we analyzed various parameters in the kiwifruit samples. The results indicated that the total soluble solids, selenium content, vitamin C, peroxidase, and superoxide dismutase levels initially increased and then decreased with rising nano-selenium concentrations, with the 15 mg/L concentration showing the most significant improvement in kiwifruit quality. A total of 109 volatile compounds, primarily aldehydes, ketones, and alcohols, were detected in both the control and the 15 mg/L treated samples, contributing mainly to fatty and grassy aromas. The findings highlight the potential of nano-selenium treatment to improve both the nutritional and flavor characteristics, offering a valuable reference for cultivating high-quality fruits.