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Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi

Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P....

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Autores principales: Lin, Xiaojie, Lin, Yongsheng, Liao, Zhengping, Niu, Xianqian, Wu, Yingxiang, Shao, Dandan, Shen, Bingrong, Shen, Tingting, Wang, Fang, Ding, Hongyang, Ye, Binji, Li, Yongyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564286/
https://www.ncbi.nlm.nih.gov/pubmed/36230009
http://dx.doi.org/10.3390/foods11192934
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author Lin, Xiaojie
Lin, Yongsheng
Liao, Zhengping
Niu, Xianqian
Wu, Yingxiang
Shao, Dandan
Shen, Bingrong
Shen, Tingting
Wang, Fang
Ding, Hongyang
Ye, Binji
Li, Yongyu
author_facet Lin, Xiaojie
Lin, Yongsheng
Liao, Zhengping
Niu, Xianqian
Wu, Yingxiang
Shao, Dandan
Shen, Bingrong
Shen, Tingting
Wang, Fang
Ding, Hongyang
Ye, Binji
Li, Yongyu
author_sort Lin, Xiaojie
collection PubMed
description Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P. litchi were examined, and the underlying mechanisms were discussed. For investigations, we used one variety of litchi (‘Feizixiao’), dipping it in different concentrations of Ag-NP solution after harvesting. Meanwhile, we treated P. litchi with different concentrations of Ag-NP solution. According to the data analysis, litchi treated with 400 μg/mL Ag-NPs and stored at 4 °C had the highest health rate and the lowest browning index among all the samples. In the same trend, treatment with 400 μg/mL Ag-NPs produced the best results for anthocyanin content, total soluble solids content, and titratable acidity content. Additionally, according to the results of the inhibition test, 800 μg/mL Ag-NP solution had a 94.97% inhibition rate against P. litchi. Within 2–10 h following exposure to 400 μg/mL Ag-NP solution, the contents of superoxide dismutase, peroxidase, and catalase in P. litchi gradually increased and peaked, followed by a gradual decline. At this time, the integrity of the cell membrane of P. litchi could be broken by Ag-NP solution, and the sporangia showed deformed germ tubes and abnormal shapes. Taken together, these results suggested that Ag-NP treatment inhibited respiration and P. litchi activity, which might attenuate litchi pericarp browning and prolong the shelf life of litchi. Accordingly, Ag-NPs could be used as an effective antistaling agent in litchi fruit and as an ecofriendly fungicide for the post-harvest control of litchi downy blight. This study provides new insights into the application of Ag-NP as an antistaling agent for fruit storage and as an ecofriendly fungicide.
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spelling pubmed-95642862022-10-15 Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi Lin, Xiaojie Lin, Yongsheng Liao, Zhengping Niu, Xianqian Wu, Yingxiang Shao, Dandan Shen, Bingrong Shen, Tingting Wang, Fang Ding, Hongyang Ye, Binji Li, Yongyu Foods Article Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P. litchi were examined, and the underlying mechanisms were discussed. For investigations, we used one variety of litchi (‘Feizixiao’), dipping it in different concentrations of Ag-NP solution after harvesting. Meanwhile, we treated P. litchi with different concentrations of Ag-NP solution. According to the data analysis, litchi treated with 400 μg/mL Ag-NPs and stored at 4 °C had the highest health rate and the lowest browning index among all the samples. In the same trend, treatment with 400 μg/mL Ag-NPs produced the best results for anthocyanin content, total soluble solids content, and titratable acidity content. Additionally, according to the results of the inhibition test, 800 μg/mL Ag-NP solution had a 94.97% inhibition rate against P. litchi. Within 2–10 h following exposure to 400 μg/mL Ag-NP solution, the contents of superoxide dismutase, peroxidase, and catalase in P. litchi gradually increased and peaked, followed by a gradual decline. At this time, the integrity of the cell membrane of P. litchi could be broken by Ag-NP solution, and the sporangia showed deformed germ tubes and abnormal shapes. Taken together, these results suggested that Ag-NP treatment inhibited respiration and P. litchi activity, which might attenuate litchi pericarp browning and prolong the shelf life of litchi. Accordingly, Ag-NPs could be used as an effective antistaling agent in litchi fruit and as an ecofriendly fungicide for the post-harvest control of litchi downy blight. This study provides new insights into the application of Ag-NP as an antistaling agent for fruit storage and as an ecofriendly fungicide. MDPI 2022-09-20 /pmc/articles/PMC9564286/ /pubmed/36230009 http://dx.doi.org/10.3390/foods11192934 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lin, Xiaojie
Lin, Yongsheng
Liao, Zhengping
Niu, Xianqian
Wu, Yingxiang
Shao, Dandan
Shen, Bingrong
Shen, Tingting
Wang, Fang
Ding, Hongyang
Ye, Binji
Li, Yongyu
Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title_full Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title_fullStr Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title_full_unstemmed Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title_short Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi
title_sort preservation of litchi fruit with nanosilver composite particles (ag-np) and resistance against peronophythora litchi
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564286/
https://www.ncbi.nlm.nih.gov/pubmed/36230009
http://dx.doi.org/10.3390/foods11192934
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