Silvestre-Castañeda Lorena, González-García Yolanda, Pérez-Alvarez Marissa, Cadenas-Pliego Gregorio, Juárez-Maldonado Antonio
Autonomous Agrarian University Antonio Narro, Saltillo 25315, Mexico.
National Institute of Forestry, Agriculture and Livestock Research, Northwest Regional Research Center, Todos Santos Experimental Field, La Paz 23070, Mexico.
Scientifica (Cairo). 2025 May 26;2025:8695613. doi: 10.1155/sci5/8695613. eCollection 2025.
The content of bioactive compounds in fruits has become increasingly important to consumers in terms of high consumption levels, quality and shelf life. In addition, as the potential beneficial effects of bioactive compounds on human health become more widely known, products with longer shelf life are required. Against this background, the aim of this study was to determine the effect of calcium nanocomposites plus amino acids on tomato plant growth, fruit quality and antioxidant content. Specifically, the impact of the treatments on the physicochemical parameters of the fruits (colour of the fruits, thickness of the pericarp, hydrogen potential (pH), electrical conductivity (EC), total soluble solids (TSS) and fruit firmness), as well as the content of lycopene and -carotene, vitamin C, phenols, flavonoids and total proteins, was verified. Calcium nanoparticles (Ca NPs) plus four different amino acids (-aminobutyric acid [AA], arginine [ARG], glutamic acid [AG] and alanine [ALA]) were applied as foliar treatments. The results showed that there were no negative effects due to the application of Ca NPs plus amino acids. On the contrary, they significantly affected the antioxidant content of tomato fruits and their physicochemical properties. The lycopene and vitamin C contents in the fruits were increased by Ca NPs + ALA and Ca NPs + AG treatments, respectively. Furthermore, the application of Ca NPs plus amino acids improved the lightness (L) of the fruits and reduced their yellow colour (b). In addition, all treatments induced a lower loss of firmness of the fruits during postharvest, while Ca NPs + AA reduced the percentage of weight loss. The application of Ca NPs plus amino acids can be a viable option in the production of agricultural systems to improve the fruit quality and shelf life of tomato fruits.
就高消费水平、品质和保质期而言，水果中生物活性化合物的含量对消费者来说变得越来越重要。此外，随着生物活性化合物对人体健康潜在益处的日益广为人知，人们需要保质期更长的产品。在此背景下，本研究的目的是确定纳米钙复合物加氨基酸对番茄植株生长、果实品质和抗氧化剂含量的影响。具体而言，验证了这些处理对果实理化参数（果实颜色、果皮厚度、氢离子电位（pH）、电导率（EC）、总可溶性固形物（TSS）和果实硬度）以及番茄红素、β-胡萝卜素、维生素C、酚类、黄酮类和总蛋白含量的影响。将纳米钙颗粒（Ca NPs）加四种不同的氨基酸（γ-氨基丁酸 [AA]、精氨酸 [ARG]、谷氨酸 [AG] 和丙氨酸 [ALA]）作为叶面处理。结果表明，施用Ca NPs加氨基酸没有负面影响。相反，它们显著影响了番茄果实的抗氧化剂含量及其理化性质。Ca NPs + ALA和Ca NPs + AG处理分别提高了果实中番茄红素和维生素C的含量。此外，施用Ca NPs加氨基酸提高了果实的亮度（L）并降低了其黄色度（b）。此外，所有处理均降低了采后果实的硬度损失，而Ca NPs + AA降低了重量损失百分比。在农业系统生产中，施用Ca NPs加氨基酸可能是提高番茄果实品质和保质期的可行选择。
