Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress

Abstract

There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of persimmon (Diospyros kaki) during 45 days of storage at 4 °C (38 °F) and evaluate the impact of Cs-Phe NPs on the preserving quality in order to reduce the chilling injury of this fruit. The experiment was conducted using a completely randomized design with three replications. Treatments were applied at 15, 30, and 45 days after storage at 4 °C with ≥90% relative humidity. The size of Cs-Phe NPs was less than 100 nm, approximately. The results showed that application of 5 mM of Cs-Phe NPs delayed the negative effects of chilling stress and enhanced antioxidant capacity, firmness, and total soluble solids of persimmon fruit. Lower H2O2 and malonaldehyde (MDA) accumulation along with higher soluble tannin and total carotenoid accumulation in persimmon fruit treated with 5 mM Cs-Phe NPs was also observed. Fruit coated using Cs-Phe NPs in both concentrations (2.5 and 5 mM) showed the highest antioxidant enzyme activity for superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) and the lowest for polyphenol oxidase (PPO) and chilling injury during storage. According to our results, 5 mM of Cs-Phe NPs could be considered as the best treatment under chilling-stress conditions.

Evaluation of Proline-Coated Chitosan Nanoparticles on Decay Control and Quality Preservation of Strawberry Fruit (cv. Camarosa) during Cold Storage

“…The highest SOD activity was related to fruit treated with 5 mM proline and chitosan and had a significant difference from the control (Figure 3b). Under plant stress conditions, antioxidant compounds such as catalase and superoxide dismutase naturally increase [79]. These compounds prevent damage to plant tissues by removing free radicals [64].…”

Influence of Nano-Silica/Chitosan Film Coating on the Quality of ‘Tommy Atkins’ Mango

“…Chitosan nanoparticles have an advantage over common chitosan due to the increased surface-to-volume ratio, resulting in increased particle activity and efficiency [20]. Thus, nano-coatings can delay postharvest aging by protecting cell membrane structures [21]. Chitosan nanoparticles have been applied to improve banana fruit marketing quality, reducing weight loss, and increasing the content of total soluble solids [22].…”

Innovative Approach for Controlling Black Rot of Persimmon Fruits by Means of Nanobiotechnology from Nanochitosan and Rosmarinic Acid-Mediated Selenium Nanoparticles

“…It could be claimed from current results that ECs-treated fruits had lower respiration rates and interior enzymatic activities, which resulted in maintaining their structure and firmness. The firmness breakdown of persimmon is generally associated with intensified respiration and destroying cell wall action via enzymatic activities, which involve the fracture of tissues’ structural polysaccharides, particularly pectins and hemicelluloses [ 51 ]. The NCt-based ECs have remarkable attributes to uphold fruit firmness, as proved after their storage, compared to the untreated (control) group.…”

“…However, the current results for persimmon coating with NCt-based coating are supported by former investigations [ 53 ], which reported the firmness upholding in tomato fruits after NCt coating; they attributed the firmness maintenance to controlled gas exchanges, moisture loss and reduced respiration rate in coated fruits. Furthermore, the coating of persimmon fruits with NCt- phenylalanine nanoconjugates coating could expressively prevent the decrement of fruits firmness and reduced black rot disease incidence and severity [ 51 ]; due to the antifungal action of NCt and the coating materials’ effect on respiration rate and moisture loss. Additionally, the current findings indicated the effectiveness of NCt conjugation with RA/SeNPs for the utmost preservation of persimmon fruits.…”

“…The soluble tannins contents in persimmon fruits (≥1000 ppm at harvesting) are the limiting factor for their firmness during storage; these tannins are combined with released pectin from cell walls and the complex is precipitated and insoluble, leading to firmness loss [ 55 ]. Furthermore, the NCt-based coatings were stated to prevent pectin from releasing from fruits tissues and hinder its interaction with tannins; thus, it can prolong fruits’ shelf lives and keep their firmness [ 35 , 51 , 56 , 57 ].…”