Abstract:
Carbon dots (CDs), a novel type of nanomaterial, play crucial roles in the agriculture field. However, it remains unclear their impacts on the flavor quality of vegetables. The present study synthesized a novel chitooligosaccharide-peanut oligopeptide-carbon dots (COS-POP-CDs) material through the chitooligosaccharide (COS) and peanut oligopeptide (POP) high temperature Maillard reactions and studied its effect on the flavor quality of Chinese cabbage (Choy sum). Results indicated that COS-POP-CDs emit blue visible light that readily absorbed by chloroplasts, while also demonstrating some degree of antibacterial and antioxidant activities. After transplanting of Choy sum, foliar spraying 0.12 mg/mL COS-POP-CDs twice can increase the content of soluble proteins, Vitamin C, and enhance the strawberry and spicy flavors of Choy Sum. After harvest of Choy Sum, foliar spraying 0.12 mg/mL COS-POP-CDs once can slow down the spoilage. These results suggest that COS-POP-CDs have significant potential to improve crop quality.
摘要:
碳点(CD),一种新型的纳米材料,在农业领域发挥着至关重要的作用。然而,目前尚不清楚它们对蔬菜风味质量的影响。本研究通过壳寡糖(COS)和花生寡肽(POP)高温美拉德反应合成了一种新型的壳寡糖-花生寡肽-碳点(COS-POP-CD)材料,并研究了其对大白菜风味品质的影响(Choysum)。结果表明,COS-POP-CD发出的蓝色可见光容易被叶绿体吸收,同时还表现出一定程度的抗菌和抗氧化活性。Choysum移植后,叶面喷施0.12mg/mLCOS-POP-CD两次可以增加可溶性蛋白质的含量,维生素C,并增强菜香的草莓和辛辣风味。采收后,叶面喷施0.12mg/mLCOS-POP-CD一次可以减缓腐败。这些结果表明,COS-POP-CD具有改善作物品质的巨大潜力。