Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly all...

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Autores principales:	Lo’ay A. A., Hamed Ismail, Hazem S. Kassem
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	peach cold storage quality calcium nanoparticles antioxidant enzymes Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/edb900f0982044989e519405d95b0ed5
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spelling	oai:doaj.org-article:edb900f0982044989e519405d95b0ed52021-11-25T17:47:40ZPostharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities10.3390/horticulturae71104992311-7524https://doaj.org/article/edb900f0982044989e519405d95b0ed52021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/499https://doaj.org/toc/2311-7524Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H<sub>2</sub>O<sub>2</sub> and O<sub>2</sub><sup>•−</sup> and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.Lo’ay A. A.Hamed IsmailHazem S. KassemMDPI AGarticlepeachcold storagequalitycalcium nanoparticlesantioxidant enzymesPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 499, p 499 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	peach cold storage quality calcium nanoparticles antioxidant enzymes Plant culture SB1-1110
spellingShingle	peach cold storage quality calcium nanoparticles antioxidant enzymes Plant culture SB1-1110 Lo’ay A. A. Hamed Ismail Hazem S. Kassem Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
description	Chilling injury (CI) is a physiological disorder resulting from low storage temperatures that affects the fruit quality and marketing of the ‘Florida Prince’ peach. In this study, the exogenous application of a mixture of calcium nanoparticles (CaNPs) and ascorbic acid was found to significantly alleviate the symptoms of CI in peaches during cold storage. Fruits were treated with CaNPs plus different concentrations of ascorbic acid (AA; 0, 3, 6, and 9 mM). Peaches were immersed in CaNP–AA for 15 min before being stored at 4 ± 1 °C and 95 ± 1% RH for 30 days. We observed that the 9 mM CaNP–AA treatment lowered the values for the CI index, ion leakage, and malondialdehyde (MDA) content and increased antioxidant enzyme activities (AEAs), such as for ascorbate oxidase (APX), catalase (CAT), superoxide dismutase (SOD), and glutathione reductase (GR). Furthermore, the treatment reduced the accumulation of both H<sub>2</sub>O<sub>2</sub> and O<sub>2</sub><sup>•−</sup> and increased the level of DPPH reduction throughout the duration of cold storage. Our results suggest that 9 mM CaNP–AA treatment suppresses the incidence of CI in peach fruit throughout cold storage, possibly because 9 mM CaNP–AA is at least partly involved in enhancing the antioxidant system via its effect on antioxidant substances. The results indicate that applying the 9 mM CaNP–AA treatment afforded peaches with enhanced tolerance against cold storage stress.
format	article
author	Lo’ay A. A. Hamed Ismail Hazem S. Kassem
author_facet	Lo’ay A. A. Hamed Ismail Hazem S. Kassem
author_sort	Lo’ay A. A.
title	Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
title_short	Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
title_full	Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
title_fullStr	Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
title_full_unstemmed	Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities
title_sort	postharvest treatment of ‘florida prince’ peaches with a calcium nanoparticle–ascorbic acid mixture during cold storage and its effect on antioxidant enzyme activities
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/edb900f0982044989e519405d95b0ed5
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Postharvest Treatment of ‘Florida Prince’ Peaches with a Calcium Nanoparticle–Ascorbic Acid Mixture during Cold Storage and Its Effect on Antioxidant Enzyme Activities

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