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Amiri, Zahra Sadat, Pakkish, Zahra, Nasibi, Fatemeh. (1403). Selenium Nanoparticle Treatments Alleviate Chilling Injury and Preserve the Quality of Valencia Orange Fruit in Cold Storage. , 11(3), 411-422. doi: 10.22059/ijhst.2023.358947.641
Zahra Sadat Amiri; Zahra Pakkish; Fatemeh Nasibi. "Selenium Nanoparticle Treatments Alleviate Chilling Injury and Preserve the Quality of Valencia Orange Fruit in Cold Storage". , 11, 3, 1403, 411-422. doi: 10.22059/ijhst.2023.358947.641
Amiri, Zahra Sadat, Pakkish, Zahra, Nasibi, Fatemeh. (1403). 'Selenium Nanoparticle Treatments Alleviate Chilling Injury and Preserve the Quality of Valencia Orange Fruit in Cold Storage', , 11(3), pp. 411-422. doi: 10.22059/ijhst.2023.358947.641
Amiri, Zahra Sadat, Pakkish, Zahra, Nasibi, Fatemeh. Selenium Nanoparticle Treatments Alleviate Chilling Injury and Preserve the Quality of Valencia Orange Fruit in Cold Storage. , 1403; 11(3): 411-422. doi: 10.22059/ijhst.2023.358947.641

Selenium Nanoparticle Treatments Alleviate Chilling Injury and Preserve the Quality of Valencia Orange Fruit in Cold Storage

International Journal of Horticultural Science and Technology
دوره 11، شماره 3، مهر 2024، صفحه 411-422    اصل مقاله (358.92 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2023.358947.641
نویسندگان
Zahra Sadat Amiri1؛ Zahra Pakkish1؛ Fatemeh Nasibi* 2
1Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran
چکیده
In this study, we evaluated the effects of selenium nanoparticles on chilling injury and improving the shelf life of Valencia orange (Citrus sinensis) fruit. Treatments included 0.5 and 1 mg L-1 selenium nanoparticles, with three replicates per treatment and six replicates in total. Statistical analyses were performed using SPSS, with data analyzed by one-way ANOVA and mean separations by Duncan’s new multiplerange test. Results showed that samples treated with selenium at 0.5 and 1 mg L-1 significantly decreased lipid peroxidation (55 and 62%, respectively) compared to control samples. Selenium treatments also in creased the activity of antioxidant enzymes, including CAT (twice and four times), peroxidase (2.5 and 4 times), APX (about 0.5 and 2.5 times), and SOD (by 4 and 6 times), with consistent results in DPPH radical scavenging (by 2.5 and 3.5 times) in the orange fruits. Selenium at both concentrations effectively reduced the incidence of chilling injury in Valencia orange fruits during six months of storage at 3 °C. Chilling injury was best reduced at 1 mg L-1. This study proved that selenium can enhance orange fruit quality and increase its tolerance to cold storage conditions, potentially leading to selenium-enriched fruits with health benefits for consumption.
کلیدواژه‌ها
Chilling injury؛ Lipid peroxidation؛ Orange؛ Oxidative stress؛ Selenium nanoparticle
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