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<p>Litchi is prone to browning and decay after harvest, resulting in substantial postharvest losses. Nanomaterials have been widely applied in agriculture due to their safety and potent biological activity. However, the application of nano‑selenium in litchi preservation remains limited. Sucrose (Suc)-stabilized selenium nanoparticles (Suc-SeNPs) were synthesized in this study. The particles exhibited uniform spherical morphology with diameters ranging from 50 to 200&#xa0;nm. Preharvest treatment with Suc-SeNPs enhanced nutritional quality and reduced postharvest disease of ‘Gui Wei’ litchi. The 0.15&#xa0;mM Suc-SeNPs demonstrated optimal protective efficacy against litchi postharvest deterioration. This treatment enhanced antioxidant capacity, maintained pericarp cell membrane integrity, and suppressed the enzymatic activities of laccase and peroxidase—key contributors to pericarp browning. Furthermore, Suc-SeNPs treatment upregulated the relative expression of phenylpropanoid pathway genes (<i>PAL</i>,&#xa0;<i>C4H</i>,&#xa0;<i>4 CL</i>,&#xa0;<i>CCoAMT</i>,&#xa0;<i>CHS</i>,&#xa0;<i>CHI</i>,&#xa0;<i>FLS</i>, and&#xa0;<i>UFGT</i>) and enhanced the accumulation of antifungal metabolites—including phenolics, flavonoids, coumarins, and anthocyanins—in litchi pericarp. These findings indicate that the preservative effects of Suc-SeNPs on litchi arise from its regulations on antioxidant, browning enzyme inhibitory, and antifungal activities, with these mechanisms initiated as early as the preharvest stage. This study provides a novel preharvest nano-selenium application strategy to delay postharvest quality deterioration in litchi fruit.</p> Graphical Abstract <p></p>

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Effects of Preharvest Treatment with a Nano-selenium on the Quality and Preservation of Litchi

  • 期刊论文

  • 发表日期：

    2025年5月6日

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  • Shimei Chen,
  • Jialing Yang,
  • Jintian Yang,
  • Shuyuan Liao,
  • Lubin Zhang,
  • Shijiang Zhu,
  • Tao Luo,
  • Guang Wang

摘要

Litchi is prone to browning and decay after harvest, resulting in substantial postharvest losses. Nanomaterials have been widely applied in agriculture due to their safety and potent biological activity. However, the application of nano‑selenium in litchi preservation remains limited. Sucrose (Suc)-stabilized selenium nanoparticles (Suc-SeNPs) were synthesized in this study. The particles exhibited uniform spherical morphology with diameters ranging from 50 to 200 nm. Preharvest treatment with Suc-SeNPs enhanced nutritional quality and reduced postharvest disease of ‘Gui Wei’ litchi. The 0.15 mM Suc-SeNPs demonstrated optimal protective efficacy against litchi postharvest deterioration. This treatment enhanced antioxidant capacity, maintained pericarp cell membrane integrity, and suppressed the enzymatic activities of laccase and peroxidase—key contributors to pericarp browning. Furthermore, Suc-SeNPs treatment upregulated the relative expression of phenylpropanoid pathway genes (PAL, C4H, 4 CL, CCoAMT, CHS, CHI, FLS, and UFGT) and enhanced the accumulation of antifungal metabolites—including phenolics, flavonoids, coumarins, and anthocyanins—in litchi pericarp. These findings indicate that the preservative effects of Suc-SeNPs on litchi arise from its regulations on antioxidant, browning enzyme inhibitory, and antifungal activities, with these mechanisms initiated as early as the preharvest stage. This study provides a novel preharvest nano-selenium application strategy to delay postharvest quality deterioration in litchi fruit.

Graphical Abstract