The effect of nano‑selenium application on the quality and flavor of kiwifruit

作者：Yanan Liu, Sipu Zhang, Jiajia Niu, Zhifei Xu, Yongfeng Yang, Yunfeng Lu · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102636 · 被引用次数：4 · 研究领域：Selenium in Biological Systems、Heavy Metals in Plants、Dye analysis and toxicity

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.