ArticleBMC plant biology2022
Postharvest chitosan-arginine nanoparticles application ameliorates chilling injury in plum fruit during cold storage by enhancing ROS scavenging system activity.
Article in BMC plant biology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 57 citations in OpenAlex.
- Advances in the Application of Amino Acids in the Preservation of Postharvest Fruits and Vegetables.Foods (Basel, Switzerland) · 2026Review
- Induction effect of exogenous arachidonic acid on resistance to white leaf spot in maize.BMC plant biology · 2026Article
- Arginine Delays Postharvest Softening of Button Mushroom (Foods (Basel, Switzerland) · 2025Article
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- Glycine betaine treatment extends the shelf life and retards cap browning of button mushrooms.Scientific reports · 2025Article
- Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review.Comprehensive reviews in food science and food safety · 2025Review
- Foliar spraying with amino acids and their chitosan nanocomposites as promising way to alleviate abiotic stress in iceberg lettuce grown at different temperatures.Scientific reports · 2024Article
- Arabic gum/chitosan/Zn-NPs composite film maintains the quality of Hass avocado fruit by delaying ripening and activating enzymatic defense mechanisms.Scientific reports · 2024Article
- Article
- Shelf-life extension ofFood science & nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPlum (Prunus domestica L.) has a short shelf-life period due to its high respiration rate and is sensitive to low storage temperatures, which can lead to the appearance of chilling injury symptoms. In this investigation, we applied new coating treatments based on chitosan (CTS) and arginine (Arg) to plum fruit (cv. 'Stanley').
resultsFruit were treated with distilled water (control), Arg at 0.25 and 0.5 mM, CTS at 1% (w/v) or Arg-coated CTS nanoparticles (CTS-Arg NPs) at 0.5 and 1% (w/v), and then stored at 1 °C for days. The application of CTS-Arg NPs at 0.5% attenuated chilling injury, which was accompanied by accumulation of proline, reduced levels of electrolyte leakage and malondialdehyde, as well as suppressed the activity of polyphenol oxidase. Plums coated with CTS-Arg NPs (0.5%) showed higher accumulation of phenols, flavonoids and anthocyanins, due to the higher activity of phenylalanine ammonia-lyase, which in turn resulted in higher DPPH scavenging capacity. In addition, CTS-Arg NPs (0.5%) treatment delayed plum weight loss and retained fruit firmness and ascorbic acid content in comparison to control fruit. Furthermore, plums treated with CTS-Arg NPs exhibited lower H
conclusionsThe present findings show that CTS-Arg NPs (0.5%) were the most effective treatment in delaying chilling injury and prolonging the shelf life of plum fruit.
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