ArticleFood chemistry: X2025
The effect of nano‑selenium application on the quality and flavor of kiwifruit.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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6 authors.
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Abstract
This study investigates the impact of foliar spraying with different concentrations of nano‑selenium (0, 10, 15, 20, 25 mg/L) on the nutritional value, antioxidant capacity, and volatile compounds of kiwifruit. Using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), liquid chromatography-mass spectrometry (LC-MS), and automated amino acid analysis, we analyzed various parameters in the kiwifruit samples. The results indicated that the total soluble solids, selenium content, vitamin C, peroxidase, and superoxide dismutase levels initially increased and then decreased with rising nano‑selenium concentrations, with the 15 mg/L concentration showing the most significant improvement in kiwifruit quality. A total of 109 volatile compounds, primarily aldehydes, ketones, and alcohols, were detected in both the control and the 15 mg/L treated samples, contributing mainly to fatty and grassy aromas. The findings highlight the potential of nano‑selenium treatment to improve both the nutritional and flavor characteristics, offering a valuable reference for cultivating high-quality fruits.
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