文献类型： 外文期刊

作者： Liu, Rui ¹ ; Li, Bingyan ² ; Liu, Yuping ³ ; Pan, Canping ³ ; Zhou, Zhiqiang ³ ; Diao, Jinling ³ ; Zhang, Yuting ¹ ;

作者机构： 1.Tianjin Acad Agr Sci, Inst Agroprod Safety & Nutr, Tianjin 300381, Peoples R China

2.Tianjin Acad Agr Sci, Inst Anim Sci & Vet, Tianjin 300381, Peoples R China

3.China Agr Univ, Dept Appl Chem, Yuanmingyuan West Rd 2, Beijing 100193, Peoples R China

4.Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Haikou 570311, Peoples R China

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.