Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses.

Autor: Meena, Mahendra, Pilania, Shalini, Pal, Ajay, Mandhania, Shiwani, Bhushan, Bharat, Kumar, Satish, Gohari, Gholamreza, Saharan, Vinod
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Zdroj: Scientific Reports; 12/14/2020, Vol. 10 Issue 1, p1-11, 11p
Abstrakt: Minimizing the post-harvest losses in fruits and vegetables is one of the challenging tasks in agriculture. To address this issue, we report nano-net of Cu-chitosan nanoparticles (Cu-chitosan NPs) which has the ability to extend the shelf-life of stored tomato. The application of Cu-chitosan NPs (0.01–0.04%) significantly curtailed microbial decay (< 5 versus > 50% in control), physiological loss in weight (14.36 versus 28.13% in control), respiration rate (0.01173 versus 0.01879 g CO2 kg−1 h−1) and maintained fruit firmness (34.0 versus 17.33 N in control) during storage. Further, these NPs significantly retarded loss of titratable acidity, retained total soluble solids, total and reducing sugars, lycopene, ascorbic acid and inhibited polyphenol oxidase. Likewise, NPs effectively preserved L* (lightness), a* (red/green) and b* (blue/yellow) values and maintained organoleptic score. Scanning electron microscopy study confirmed that Cu-chitosan NPs orchestrate into an invisible-intangible nano-net over tomato surface which may plausibly act as a potential barrier at all possible openings (stem scar, cuticle wax, lenticels, and aquaporins) to control microbial infection, moisture loss, gas exchanges and respiration rate. Overall, nano-net extended keeping quality of tomatoes up to 21 days at room temperature (27 ± 2 °C, 55 ± 2% relative humidity). [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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