Photoactivated TiO Nanocomposite Delays the Postharvest Ripening Phenomenon through Ethylene Metabolism and Related Physiological Changes in Fruit.

Capsicum is one of the most perishable fruit which undergo rapid loss of commercial value during postharvest storage. In this experiment our aim is to evaluate the effect of photoactivated TiO nano-particle complexed with chitosan or TiO-nanocomposite (TiO-NC) on extension self-life of fruit and its effect on related morphological, physiological and molecular attributes at room temperature (25 °C). Initially, TiO-NC coated fruits recorded superior maintenance of total soluble solids accumulation along with retention of firmness, cellular integrity, hydration, color etc. On the extended period of storage, fruit recorded a lower bioaccumulation of TiO in comparison to metallic silver over the control. On the level of gene expression for ethylene biosynthetic and signaling the TiO-NC had more regulation, however, discretely to moderate the ripening. Thus, ACC synthase and oxidase recorded a significantly better downregulation as studied from fruit pulp under TiO-NC than silver. On the signaling path, the transcripts for Ca and Ca were less abundant in fruit under both the treatment when studied against control for 7 d. The reactive oxygen species (ROS) was also correlated to retard the oxidative lysis of polyamine oxidation by diamine and polyamine oxidase activity. The gene expression for hydrolytic activity as non-specific esterase had corroborated the development of essential oil constituents with few of those recorded in significant abundance. Therefore, TiO-NC would be reliable to induce those metabolites modulating ripening behavior in favor of delayed ripening. From gas chromatography-mass spectrometry (GC-MS) analysis profile of all tested essential oil constituents suggesting positive impact of TiO-NC on shelf-life extension of fruit. Our results indicated the potentiality of TiO-NC in postharvest storage those may connect ethylene signaling and ROS metabolism in suppression of specific ripening attributes.