Cantu Jesus M, Ye Yuqing, Hernandez-Viezcas Jose A, Zuverza-Mena Nubia, White Jason C, Gardea-Torresdey Jorge L
Department of Chemistry and Biochemistry, The University of Texas at El Paso, 500 West University Avenue, El Paso, TX 79968, USA.
Environmental Science and Engineering Ph.D. Program, The University of Texas at El Paso, 500 West University Avenue, El Paso, TX 79968, USA.
Nanomaterials (Basel). 2022 Jul 9;12(14):2349. doi: 10.3390/nano12142349.
Carbohydrates and phytonutrients play important roles in tomato fruit's nutritional quality. In the current study, FeO, MnFeO, ZnFeO, ZnMnFeO, MnO, and ZnO nanomaterials (NMs) were synthesized, characterized, and applied at 250 mg/L to tomato plants via foliar application to investigate their effects on the nutritional quality of tomato fruits. The plant growth cycle was conducted for a total of 135 days in a greenhouse and the tomato fruits were harvested as they ripened. The lycopene content was initially reduced at 0 stored days by MnFeO, ZnFeO, and ZnMnFeO; however, after a 15-day storage, there was no statistical difference between the treatments and the control. Moreover, the β-carotene content was also reduced by ZnMnFeO, MnO, and ZnO. The effects of the MnO and ZnO carried over and inhibited the β-carotene after the fruit was stored. However, the total phenolic compounds were increased by ZnFeO, ZnMnFeO, and ZnO after 15 days of storage. Additionally, the sugar content in the fruit was enhanced by 118% and 111% when plants were exposed to MnO and ZnO, respectively. This study demonstrates both beneficial and detrimental effects of various NMs on tomato fruit quality and highlights the need for caution in such nanoscale applications during crop growth.
碳水化合物和植物营养素在番茄果实的营养品质中发挥着重要作用。在本研究中，合成、表征了FeO、MnFeO、ZnFeO、ZnMnFeO、MnO和ZnO纳米材料（NMs），并以250 mg/L的浓度通过叶面喷施施用于番茄植株，以研究它们对番茄果实营养品质的影响。在温室中进行了总共135天的植物生长周期，并在番茄果实成熟时进行收获。番茄红素含量在储存0天时最初因MnFeO、ZnFeO和ZnMnFeO而降低；然而，在储存15天后，各处理与对照之间没有统计学差异。此外，β-胡萝卜素含量也因ZnMnFeO、MnO和ZnO而降低。MnO和ZnO的影响持续存在，并在果实储存后抑制了β-胡萝卜素。然而，储存15天后，ZnFeO、ZnMnFeO和ZnO使总酚类化合物增加。此外，当植株分别暴露于MnO和ZnO时，果实中的糖分含量分别提高了118%和111%。本研究证明了各种纳米材料对番茄果实品质既有有益影响也有不利影响，并强调了在作物生长过程中进行此类纳米级应用时需要谨慎。
