Nano selenium modulates ripening of Capsicum fruit under postharvest storage: Cellular redox and related physiological characteristics.

In the background of antioxidation properties of selenium (Se) in plants, the role of nano‑selenium (Se-NPs) was justified in the modulation of Capsicum fruit ripening. In our study, exogenous application of 8 mg L Se-NPs on fruits through 7 days (D) of postharvest storage regulated decay rate, water loss and fruit coat firmness. Se-NPs recovered fruit coat damages with reduction of ion leakage, lipid oxidation, and accumulation of polyamines. Photochemical quenching and malate metabolism were sensitized by Se-NPs to sustain fruit coat photosynthesis. The reduction of respiratory rate in the storage of fruits also directly correlates reactive oxygen species, cell death, and loss of DNA with Se-NPs application, delaying ripening. On 7-D storage, Se-NPs regulated activities of peroxidase, glutathione reductase, and ascorbate, glutathione content. Conclusively, the application of Se-NPs would be an effective strategy for the preservation of Capsicum fruit and the extension of shelf life under postharvest storage.