In the background of antioxidation properties of selenium (Se) in plants, the role of nano‑selenium (Se-NPs) was justified in the modulation of Capsicum fruit ripening.
In a recently published study, exogenous application of 8 mg L−1 Se-NPs on fruits through 7 days (D) of postharvest storage regulated decay rate, water loss and fruit coat firmness. Se-NPs recovered fruit coat damages with a reduction of ion leakage, lipid oxidation, and accumulation of polyamines. Photochemical quenching and malate metabolism were sensitized by Se-NPs to sustain fruit coat photosynthesis. The reduction of respiratory rate in the storage of fruits also directly correlates reactive oxygen species, cell death, and loss of DNA with Se-NPs application, delaying ripening. On 7-D storage, Se-NPs regulated activities of peroxidase, glutathione reductase, and ascorbate, glutathione content.
Conclusively, the application of Se-NPs would be an effective strategy for the preservation of Capsicum fruit and the extension of shelf life under postharvest storage.
Sayan Pal, Abir Das, Soumita Roy, Nilakshi Chakraborty, Tuhin Sarkar, Keka Sarkar, Malay Kumar Adak, Sudipta Kumar Sil, Nano selenium modulates ripening of Capsicum fruit under postharvest storage: Cellular redox and related physiological characteristics, Food Chemistry,
Volume 472, 2025, 142853, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2025.142853
Source: Science Direct