The Effect of Combining Post-Harvest Calcium Nanoparticles with a Salicylic Acid Treatment on Cucumber Tissue Breakdown via Enzyme Activity during Shelf Life

Molecules

Mohamed H. Mahmoud¹  Shinya Ikeno²  Khaled Metwally³  Mohamed F. M. Abdelkader⁴  Samar M. A. Doklega⁵  Lo’ay A. A.⁶  Mohamed A. Abdein⁷ 

[1] Department of Biochemistry, College of Science, King Saud University, Riyadh 12372, Saudi Arabia;Department of Biological Functions Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, 2-4 Hibikino, Wakamatsu, Kitakyushu 808-0196, Japan;Department of Genetics, Faculty of Agriculture, Ain Shams University, Cairo 11241, Egypt;Department of Plant Production, College of Food and Agriculture, King Saud University, Riyadh 12372, Saudi Arabia;Floriculture and vegetable Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;Pomology Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;Seed Development Department, Agricultural Professions Syndicate, Downtown, Cairo 11669, Egypt;

关键词: shelf life;    cucumber;    cell wall degradation enzymes;    nano calcium particles and salicylic acid;   

DOI  :  10.3390/molecules27123687

来源: DOAJ

【 摘 要 】

In the present study, an experiment was carried out on the postharvest of cucumber fruit during a 14-day shelf life. The aim was to assess the impact of calcium nanoparticles (CaNPs) blended with different concentrations of salicylic acid (SA) on the shelf life of cucumbers during the seasons of 2018 and 2019. The investigation further monitored the influences of CaNPs-SA on some physical properties of cucumber, including the percentage weight loss, color, and fruit firmness. In addition, chemical properties, such as total soluble solids (SSC%), total acidity (TA%), total soluble sugars, and chlorophyll pigmentation of the fruit skin, were assessed during a 14-day shelf lifeCell wall degradation enzymes (CWEAs) such as polygalacturonase (PG), cel-lulase (CEL), xylanase (XYL), and pectinase (PT) were also researched. In addition, the generation rates of H₂O₂ and O₂^•− were calculated, as well as the reduction of DPPH. The lipid peroxidation (malondialdehyde, MDA) and cell membrane permeability (IL%) of cell wall composites were also determined. CaNPs-SA at 2 mM suppressed CWEAs, preserved fruit quality, reduced weight loss throughout the shelf-life period, and reduced the percent leakage value. At this concentration, we also found the lowest levels of MDA and the highest levels of DPPH.

【 授权许可】

Unknown