Improvement by application of three nanomaterials on flavor quality and physiological and antioxidant properties of tomato and their comparison

Abstract

In recent years, it has been found that the flavor quality of tomato is continuously reduced compared with the original tomato varieties. Studies have found that nanomaterials can improve crop quality, but the differences and related mechanisms among different nanomaterials were not reported. In this study, nano-Se, nano-TiO2 and nano-CeO2 were spraying on tomato, and the effects of the three nanomaterials on the flavor quality and physiological and antioxidant properties of fruits were analyzed and compared. The results showed compared with nano-TiO2 and nano-CeO2, nano-Se showed more obvious positive effects. Nano-Se increased the size and weight of tomato fruits and the levels of soluble sugar, promoted the accumulation of photosynthetic pigment, decreased the content of titratable acid, and also changed the expression of related genes, finally making the fruit sweeter; it also promoted the accumulation of antioxidant substances and nutrients such as lycopene, ascorbic acid, salicylic acid, GSH, SOD and CAT and decreased the content of MDA, H2O2 and OFR thus improving the antioxidant performance of fruits; the contents of volatiles were also increased and the olfactory experience of tomato was improved. Nano-TiO2 and nano-CeO2 also improved the flavor quality and antioxidant properties of tomato, but the degree was lower than nano-Se. This experiment provided references for selecting more appropriate nanomaterials to improve tomato quality, and revealed the effects and mechanisms of different nanomaterials on tomato quality.