The use of nano-technology in shelf life extension of green vegetables

This study is exploring the effects of nano-copper postharvest spraying on parsley, stored at the market temperature of 20°oC for 10 days and at the storage temperature of 5oC for 23 days, aiming at its shelf life extension. Nano-Cu- treated plants showed significantly lower CO 2 production than control at both storage temperatures. Spraying with Nano-Cu, parsley displayed the lowest weight losses at high and low temperature. Parsley leaves revealed high respiration rates with high moisture loss, which was inhibited by the application of Nano-Cu. Nano-Cu was also able to protect samples from lipid peroxidation after 23 days, since they were found to contain lower levels of MDA than control samples, while Nano-Cu treated parsley retained significantly higher ascorbic acid concentrations than the control. Nano-Cu application induced a prevention of the disturbances in the photosynthetic electron transport and the damages to the thylakoid structure occurring during storage. In addition, an inhibitory effect of Nano-Cu on yeast growth and TVC was observed. Spraying of harvested parsley with Nano-Cu seems like a promising shelf life extension technique, although attention should be given on the possible ecotoxicity of its widespread use.

[1]  G. Ouzounidou,et al.  Olive mill wastewater triggered changes in physiology and nutritional quality of tomato (Lycopersicon esculentum mill) depending on growth substrate. , 2008, Journal of hazardous materials.

[2]  G. Ouzounidou,et al.  PLANT GROWTH REGULATORS TREATMENTS MODULATE GROWTH, PHYSIOLOGY AND QUALITY CHARACTERISTICS OF CUCUMIS MELO L. PLANTS , 2008 .

[3]  Y. Wu,et al.  Effects of High O2 Pretreatment and Gibberellic Acid on Sensorial Quality and Storability of Table Grapes , 2006 .

[4]  F. Lajolo,et al.  Ascorbic acid biosynthesis: a precursor study on plants , 2004 .

[5]  M. Gil,et al.  Quality improvement of Pleurotus mushrooms by modified atmosphere packaging and moisture absorbers , 2003 .

[6]  S. K. Lee,et al.  Preharvest and postharvest factors influencing vitamin C content of horticultural crops. , 2000 .

[7]  G. Arroyo,et al.  Protective effect of ascorbic acid against the browning developed in apple fruit treated with high hydrostatic pressure. , 1999, Journal of agricultural and food chemistry.

[8]  E. Yang,et al.  EFFECTS OF FILM PACKAGE AND STORAGE TEMPERATURE ON THE QUALITY OF PARSLEY IN MODIFIED ATMOSPHERE STORAGE , 1999 .

[9]  A. Ben‐Amotz,et al.  Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel , 1998 .

[10]  E. Lomaniec,et al.  Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley , 1998 .

[11]  R. Strasser,et al.  Sites of Action of Copper in the Photosynthetic Apparatus of Maize Leaves: Kinetic Analysis of Chlorophyll Fluorescence, Oxygen Evolution, Absorption Changes and Thermal Dissipation as Monitored by Photoacoustic Signals , 1997 .

[12]  L. Packer,et al.  Photoperoxidation in isolated chloroplasts. II. Role of electron transfer. , 1968, Archives of biochemistry and biophysics.

[13]  L. Packer,et al.  Photoperoxidation in isolated chloroplasts. I. Kinetics and stoichiometry of fatty acid peroxidation. , 1968, Archives of biochemistry and biophysics.