Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity.

ABSTRACT: Pericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems. In our study, the appropriate zinc oxide nanoparticles (ZnO NPs) treatment and its mechanism of action on the storability of litchi was investigated. Litchi fruit was soaked in a 100 mg·L^-1 ZnO NPs suspension, water, and 500 mg·L^-1 prochloraz for 2 min, respectively. The results showed that the ZnO NPs treatment delayed pericarp browning and decay in litchi fruit and was more effective than prochloraz treatment. The ZnO NPs-treated fruit showed significantly increased contents of total anthocyanin, total phenols, and activities of DPPH scavenging, superoxide dismutase, and glutathione peroxida

SUBMITTER: Guo X 

PROVIDER: S-EPMC11545015 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature