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

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-chitosa...

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Autores principales:	Mahendra Meena, Shalini Pilania, Ajay Pal, Shiwani Mandhania, Bharat Bhushan, Satish Kumar, Gholamreza Gohari, Vinod Saharan
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/c922d6548684481ea82fbbd12cca1fae
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spelling	oai:doaj.org-article:c922d6548684481ea82fbbd12cca1fae2021-12-02T13:34:11ZCu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses10.1038/s41598-020-78924-92045-2322https://doaj.org/article/c922d6548684481ea82fbbd12cca1fae2020-12-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-78924-9https://doaj.org/toc/2045-2322Abstract 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).Mahendra MeenaShalini PilaniaAjay PalShiwani MandhaniaBharat BhushanSatish KumarGholamreza GohariVinod SaharanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-11 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mahendra Meena Shalini Pilania Ajay Pal Shiwani Mandhania Bharat Bhushan Satish Kumar Gholamreza Gohari Vinod Saharan Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
description	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).
format	article
author	Mahendra Meena Shalini Pilania Ajay Pal Shiwani Mandhania Bharat Bhushan Satish Kumar Gholamreza Gohari Vinod Saharan
author_facet	Mahendra Meena Shalini Pilania Ajay Pal Shiwani Mandhania Bharat Bhushan Satish Kumar Gholamreza Gohari Vinod Saharan
author_sort	Mahendra Meena
title	Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
title_short	Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
title_full	Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
title_fullStr	Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
title_full_unstemmed	Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
title_sort	cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/c922d6548684481ea82fbbd12cca1fae
work_keys_str_mv	AT mahendrameena cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT shalinipilania cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT ajaypal cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT shiwanimandhania cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT bharatbhushan cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT satishkumar cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT gholamrezagohari cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses AT vinodsaharan cuchitosannanonetimproveskeepingqualityoftomatobymodulatingphysiobiochemicalresponses
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Cu-chitosan nano-net improves keeping quality of tomato by modulating physio-biochemical responses

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