Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content
Subject Areas :Saeideh Bagheri 1 , Pezhman Moradi 2 , Fereshteh Nematolahi 3 , Vahid Zarinnia 4 , Vahid Abdossi 5
1 - Department of Horticulture Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Horticultural Sciences, Saveh Branch, Islamic Azad University, Saveh, Iran
3 - Department of Chemistry, East Tehran Branch, Islamic Azad University, Tehran, Iran
4 - Department of Plant Protection, Science and Research Branch, Islamic Azad University, Tehran, Iran
5 - Department of Horticulture Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
Keywords:
Abstract :
1. Vaidyanathan R, Kalishwarala K, Gopalram SH, Gurunathan S. Nanosilver, The burgeoning therapeutic molecule and its green synthesis. Biotechnology Advances. 2009;27,924-37.
2. Block G. Vitamin C and cancer prevention: the epidemiologic evidence. American Journal of Clinical Nutrition. 1991;53(1): 270–82.
3. Mazaheri Tehrani M, Mortazavi A, Ziaolhagh H, Ghandi A. Qualitative characteristics in tomato processing. Marze Danesh Publications, Tehran, Iran. 2007;253 pp. (In Persian).
4. Kustrzeba-Wójcicka I, Siwak E, Terlecki S, Wolańczyk-Mędrala A, Mędrala W. Alternaria alternata and its allergens: A comprehensive. Clinical Review of Allergy Immunology. 2014;2-20.
5. Adhikari P, Oh Y, Panthee D. Current status of early blight resistance in tomato: An update. International Journal of Molecular Science. 2017;2-22.
6. Bagheri S, Moradi P, Nematollahi F, Zarinnia V, Abdossi V. Investigating green synthesis of silver nanoparticles from orange peel (Citrus sinensis) and the effects of chitosan, sylamol, nanosilver on Rhizopus stolanifer in tomato (Solanum lycopersicum). Indian Journal of Ecology. 2020;47(1): 82-6.
7. Shafiee M, Taghavi TS, Babalar M. Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry. Scieta Horticltura. 2010;124:40-5.
8. Lavecchia, R., and Zuorro, A. Improved lycopene extraction from tomato peels using cell-wall degrading enzymes. European Food Research and Technology. 2008;228(1):153-8.
9. Rahman MA, Islam MZ, Ul-Islam MA. Antibacterial activities of actinomycete isolates collected from soils of Rajshahi, Bangladesh. Biotechnology Research International .2016;1-6.
10. Chau CF, Wu SH, Yen GC. The development of regulations for food nanotechnology, Trends in Food Science & Technology. 2007;18: 269-80.
11. Gopal A, Coventry J, Wan J, Roginski H, Ajlouni S, Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce. Food Microbiology. 2010;27:210-9.
12. Percival SI, Bowler PG, Russel D. Bacterial resistance to silver in wound care. Journal of Hospital Infection. 2005;60,1-7.
13. Ogunkunle C, Asogwa MJ, Nnaemeka N, Kanagasabai V. Effects of manufactured nano-copper on copper uptake, bioaccumulation and enzyme activities in cowpea grown on soil substrate. Ecotoxicology and Environmental Safety. 2018;155:86-93.
14. Ogunkunle C, Adegboye FE, Okoro H, Fatoba PO. Effect of nanosized anatase TiO2 on germination, stress defense enzyme and fruit nutritional quality of Abelmoschus esculentus L. Monech (Okra). Arabian Journal of Geosciences. 2020;13(3): 67-87.
15. Etminan M, Takkouche B, Caamano-Isorna F. The role of tomato products and lycopene in the prevention of prostate cancer: A meta-analysis of observational studies. Cancer Epidemiology Biomarkers Preview. 2004. 13: 340-345 (15)
16. Hartz TK, Miyao G, Mullen TJ, Cahn MD, Valencia J, Brittan KL. Potassium requirements for maximum yield and fruit quality of processing tomato. Journal of American Society and Horticultural Science. 1999;124(2):199-204.
17. Faghihi R, Larijani K. Abdossi V, Moradi P. Evaluation of the effect of plastics bags containing silver nanocomposite of grapefruit’s peel on cucumber postharvest nutritional value and their possible penetration in tissue. Food & Health. 2020;3(1): 35-9.