Abstract
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 H2O2 and O2•− 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.
Highlights
From the genus Prunus, the Prunus persica L
We observed that the formation of calcium nanoparticles (CaNPs) blended with ascorbic acid at different concentrations was synthesized, and we confirmed treatments at a peak at 282 nm by UV-visible absorption spectra (Figure 1)
Chilling injury (CI) significantly impairs the storage of peach fruits, as measured by fruit loss over the course of a cold storage period
Summary
This paper aims to assess the influence of calcium nanoparticles blended with ascorbic acid on CI increase in the ‘Florida Prince’ peach cultivar, and investigate the change model in fruit quality, chilling injury, and antioxidant enzyme potential throughout long periods of refrigeration
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