Pal S, Das A, Roy S, Chakraborty N, Sarkar T, Sarkar K, Adak MK, Sil SK. Nano selenium modulates ripening of Capsicum fruit under postharvest storage: Cellular redox and related physiological characteristics.
Food Chem 2025;
472:142853. [PMID:
39818114 DOI:
10.1016/j.foodchem.2025.142853]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2024] [Revised: 12/21/2024] [Accepted: 01/09/2025] [Indexed: 01/18/2025]
Abstract
In the background of antioxidation properties of selenium (Se) in plants, the role of nano‑selenium (Se-NPs) was justified in the modulation of Capsicum fruit ripening. In our study, exogenous application of 8 mg L-1 Se-NPs on fruits through 7 days (D) of postharvest storage regulated decay rate, water loss and fruit coat firmness. Se-NPs recovered fruit coat damages with reduction of ion leakage, lipid oxidation, and accumulation of polyamines. Photochemical quenching and malate metabolism were sensitized by Se-NPs to sustain fruit coat photosynthesis. The reduction of respiratory rate in the storage of fruits also directly correlates reactive oxygen species, cell death, and loss of DNA with Se-NPs application, delaying ripening. On 7-D storage, Se-NPs regulated activities of peroxidase, glutathione reductase, and ascorbate, glutathione content. Conclusively, the application of Se-NPs would be an effective strategy for the preservation of Capsicum fruit and the extension of shelf life under postharvest storage.
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