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Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses.
Sci Rep. 2020 12 14; 10(1):21914.SR

Abstract

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).

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Authors+Show Affiliations

Meena M
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, 313 001, India.
Pilania S
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, 313 001, India.
Pal A
Department of Biochemistry, College of Basic Sciences and Humanities, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 125 004, India.
Mandhania S
Department of Biochemistry, College of Basic Sciences and Humanities, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 125 004, India.
Bhushan B
ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab, 141 004, India.
Kumar S
ICAR-National Institute of Abiotic Stress Management, Baramati, Pune, Maharashtra, 413 115, India.
Gohari G
Department of Horticulture, Faculty of Agriculture, University of Maragheh, 83111 - 55181, Maragheh, Iran.
Saharan V
Department of Molecular Biology and Biotechnology, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, 313001, India. vinodsaharan@gmail.com.

MeSH

ChitosanFood PreservationFood StorageFruitSolanum lycopersicumNanostructures

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

33318539

Citation

Meena, Mahendra, et al. "Cu-chitosan Nano-net Improves Keeping Quality of Tomato By Modulating Physio-biochemical Responses." Scientific Reports, vol. 10, no. 1, 2020, p. 21914.
Meena M, Pilania S, Pal A, et al. Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses. Sci Rep. 2020;10(1):21914.
Meena, M., Pilania, S., Pal, A., Mandhania, S., Bhushan, B., Kumar, S., Gohari, G., & Saharan, V. (2020). Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses. Scientific Reports, 10(1), 21914. https://doi.org/10.1038/s41598-020-78924-9
Meena M, et al. Cu-chitosan Nano-net Improves Keeping Quality of Tomato By Modulating Physio-biochemical Responses. Sci Rep. 2020 12 14;10(1):21914. PubMed PMID: 33318539.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses. AU - Meena,Mahendra, AU - Pilania,Shalini, AU - Pal,Ajay, AU - Mandhania,Shiwani, AU - Bhushan,Bharat, AU - Kumar,Satish, AU - Gohari,Gholamreza, AU - Saharan,Vinod, Y1 - 2020/12/14/ PY - 2020/06/22/received PY - 2020/10/02/accepted PY - 2020/12/15/entrez PY - 2020/12/16/pubmed PY - 2021/4/28/medline SP - 21914 EP - 21914 JF - Scientific reports JO - Sci Rep VL - 10 IS - 1 N2 - 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). SN - 2045-2322 UR - https://www.unboundmedicine.com/medline/citation/33318539/Cu_chitosan_nano_net_improves_keeping_quality_of_tomato_by_modulating_physio_biochemical_responses_ DB - PRIME DP - Unbound Medicine ER -