Effect of Graft and Nano ZnO on Nutraceutical and Mineral Content in Bell Pepper
Abstract
:1. Introduction
2. Results
2.1. Graft Effect on Mineral Contents
2.2. Effect of ZnO NPs on Mineral Content
2.3. Effect of the Interaction between Grafting and ZnO NPs on Mineral Content
2.4. Effect of Grafting on Nutraceutical Content
2.5. Effect of ZnO NPs on Nutraceutical Content
2.6. Effect of the Interaction between Grafting and ZnO NPs on Nutraceutical Content
2.7. Effect of Grafting on Fruit Quality
2.8. Effect of ZnO NPs on Fruit Quality
2.9. Effect of Graft and ZnO NPs Interaction on Fruit Quality
3. Discussion
3.1. Graft Effect on Mineral Content
3.2. Effect of ZnO NPs on Mineral Content
3.3. Effect of the Interaction between Grafts and ZnO NPs on Mineral Content
3.4. Effect of the Graft on Nutraceutical Content
3.5. Effect of the ZnO NPs on Nutraceutical Content
3.6. Effect of the Interaction between Grafting and ZnO NPs on Nutraceutical Content
3.7. Effect of Grafting on Fruit Quality
3.8. Effect of ZnO NPs on Fruit Quality
3.9. Interactive Effects of Grafting and ZnO NPs on Fruit Quality
4. Materials and Methods
4.1. Plant Material and Growing Conditions
4.2. Graft
4.3. Transplant to NFT System
4.4. Synthesis and Characterization of ZnO NPs
- ▪
- 13.7 g of Zn(O2CCH3)2 and 600 mL of ethanol were placed in a ball flask with three necks;
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- The solution was constantly stirred at 75 °C under reflux for 2 h;
- ▪
- Then an aqueous solution of 0.22 M NaOH and an additional 100 mL of distilled H2O were added to complete the reaction mixture;
- ▪
- It was stirred for 24 h;
- ▪
- The obtained ZnO NPs were immersed in ethanol and recovered by centrifugation (15,000 rpm/5 min);
- ▪
- The precipitate was washed two times with ethanol and dried in an oven at 60 °C for 24 h;
- ▪
- The dried ZnO NPs were crushed in an agate mortar to obtain a fine powder;
- ▪
- Size and morphology of nanoparticles were measured by means of a high-resolution transmission electron microscope (HRTEM) Titan 80–300 kV (FEI Company, Hillsboro, OR, USA).
4.5. Mineral Analysis
4.5.1. Nitrogen Determination
4.5.2. Determination of N, P, K+, Ca2+, Mg2+, Mn2+, Cu2+, Fe2+, and Zn2+
4.6. Biochemical Analysis
4.6.1. Antioxidant Capacity
4.6.2. Ascorbic Acid
4.6.3. Total Phenols
4.6.4. Reduced Glutathione (GSH)
4.6.5. Total Protein
4.6.6. Fruits Firmness
4.6.7. Total Soluble Solids
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Factor | N mg g−1 | P mg g−1 | K+ mg g−1 | Ca2+ mg g−1 | Mg2+ mg g−1 | Mn2+ mg g−1 | Zn2+ mg g−1 | Fe2+ mg g−1 | Cu2+ mg g−1 | |
---|---|---|---|---|---|---|---|---|---|---|
Grafted | 36.2 a | 12.6 a | 40.4 a | 13.8 a | 7.4 a | 0.033 a | 0.092 a | 0.050 a | 0.008 a | |
Ungrafted | 31.8 a | 10.6 b | 29.6 b | 11.3 a | 5.9 b | 0.021 b | 0.074 b | 0.041 b | 0.007 b | |
Control | 32.8 bc | 10.6 b | 28.9 b | 12.1 a | 5.5 c | 0.021 c | 0.073 b | 0.032 c | 0.009 a | |
10 mg L−1 | 32.2 c | 10.4 b | 37.6 ab | 10.8 a | 5.5 c | 0.022 c | 0.082 b | 0.040 bc | 0.008 ab | |
20 mg L−1 | 33.7 b | 11.1 b | 33.1 ab | 11 a | 6.9 b | 0.028 b | 0.077 b | 0.049 ab | 0.008 ab | |
30 mg L−1 | 37.4 a | 14.3 a | 40.4 a | 16.3 a | 8.7 a | 0.037 a | 0.100 a | 0.059 a | 0.009 a | |
Grafted | Control | 35.6 b | 11.3 bc | 36.5 abc | 11.7 b | 5.8 bc | 0.025 bc | 0.084 bc | 0.040 abc | 0.009 a |
10 mg L−1 | 34.5 b | 10.8 c | 52.2 a | 8.7 b | 5.4 c | 0.027 bc | 0.094 ab | 0.050 ab | 0.008 ab | |
20 mg L−1 | 36 b | 12.3 b | 35.3 abc | 12.1 b | 7.3 b | 0.032 b | 0.081 bc | 0.051 ab | 0.008 ab | |
30 mg L−1 | 38.6 a | 16 a | 36.7 abc | 22.7 a | 11 a | 0.047 a | 0.109 a | 0.059 a | 0.009 a | |
Ungrafted | Control | 29.9 c | 10 c | 21.2 c | 12.5 b | 5.3 c | 0.017 c | 0.090 ab | 0.025 c | 0.007 ab |
10 mg L−1 | 29.8 c | 10.8 c | 23 c | 12.9 b | 5.7 c | 0.017 c | 0.070 bc | 0.031 bc | 0.007 b | |
20 mg L−1 | 31.3 c | 10 bc | 30 bc | 9.9 b | 6.4 bc | 0.024 bc | 0.073 bc | 0.047 ab | 0.007 ab | |
30 mg L−1 | 36.2 b | 12.5 bc | 44.2 ab | 10 b | 6.4 bc | 0.027 bc | 0.090 ab | 0.060 a | 0.008 ab | |
Grafted | *** | ** | ** | ns | *** | *** | *** | * | *** | |
ZnO NPs | *** | *** | * | ns | *** | *** | ** | *** | ns | |
Graft x NPs | * | ns | ** | ** | *** | * | ns | ns | ns | |
CV % | 2.96 | 13.32 | 21.77 | 33.10 | 10.45 | 15.32 | 12.91 | 20.29 | 7.19 | |
SD | 0.32 | 0.24 | 1.19 | 0.55 | 0.19 | 8.83 | 10.96 | 14.45 | 0.80 |
Factor | Antioxidant Capacity (µMTrolox EQ 100/g DW) | Ascorbic Acid (g/kg DW) | Total Phenols (g/kg DW) | Reduced Glutathione (mmol 100 g −1 DW) | Total Protein (g/kg DW) | |
---|---|---|---|---|---|---|
Grafted | 0.82 a | 1033.55 a | 9.77 a | 7.24 a | 56.64 a | |
Ungrafted | 0.80 b | 985.70 b | 9.64 b | 6.72 b | 55.93 b | |
Control | 0.74 d | 848.70 d | 9.05 d | 6.41 b | 52.92 d | |
10 mg L−1 | 0.80 c | 950.69 c | 9.74 c | 6.97 a | 55.32 c | |
20 mg L−1 | 0.82 b | 1080.21 b | 9.88 b | 6.89 a | 57.43 b | |
30 mg L−1 | 0.86 a | 1158.90 a | 10.16 a | 7.24 a | 59.47 a | |
Grafted | Control | 0.76 d | 864.28 f | 9.12 e | 6.51 bc | 53.42 e |
10 mg L−1 | 0.80 c | 984.21 d | 9.79 cd | 7.22 a | 55.49 d | |
20 mg L−1 | 0.83 bc | 1103.50 b | 9.92 bc | 7.07 ab | 57.79 bc | |
30 mg L−1 | 0.88 a | 1182.19 a | 10.27 a | 7.32 a | 59.86 a | |
Ungrafted | Control | 0.73 d | 833.12 f | 8.99 e | 6.30 c | 52.42 e |
10 mg L−1 | 0.80 c | 917.16 e | 9.70 d | 6.72 abc | 55.15 d | |
20 mg L−1 | 0.82 bc | 1056.92 c | 9.84 cd | 6.70 abc | 57.07 c | |
30 mg L−1 | 0.84 b | 1135.61 b | 10.04 b | 7.16 ab | 59.09 ab | |
Grafted | ** | *** | *** | * | ** | |
ZnO Nps | *** | *** | *** | *** | *** | |
Graft x NPs | * | * | * | ns | ns | |
CV % | 1.99 | 1.77 | 0.74 | 4.71 | 1.27 | |
SD | 0.05 | 124.14 | 0.42 | 0.46 | 2.58 |
Factor | Fruits Firmness (Kg) | Sugar Content (°Brix) | |
---|---|---|---|
Grafted | 2.38 a | 5.26 a | |
Ungrafted | 2.17 b | 5.11 a | |
Control | 2.09 b | 6.67 a | |
10 mg L−1 | 2.29 b | 4.66 bc | |
20 mg L−1 | 2.18 b | 5.05 b | |
30 mg L−1 | 2.54 a | 4.36 c | |
Grafted | Control | 2.10 b | 6.84 a |
10 mg L−1 | 2.34 b | 4.78 bc | |
20 mg L−1 | 2.20 b | 4.80 bc | |
30 mg L−1 | 2.88 a | 4.22 c | |
Ungrafted | Control | 2.08 b | 6.50 a |
10 mg L−1 | 2.24 b | 4.54 bc | |
20 mg L−1 | 2.16 b | 5.30 b | |
30 mg L−1 | 2.20 b | 4.10 c | |
Grafted | ** | ns | |
ZnO NPs | *** | *** | |
Graft × NPs | ** | ns | |
CV % | 8.69 | 9.64 | |
SD | 0.30 | 1.03 |
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Uresti-Porras, J.-G.; Cabrera-De-La Fuente, M.; Benavides-Mendoza, A.; Olivares-Sáenz, E.; Cabrera, R.I.; Juárez-Maldonado, A. Effect of Graft and Nano ZnO on Nutraceutical and Mineral Content in Bell Pepper. Plants 2021, 10, 2793. https://doi.org/10.3390/plants10122793
Uresti-Porras J-G, Cabrera-De-La Fuente M, Benavides-Mendoza A, Olivares-Sáenz E, Cabrera RI, Juárez-Maldonado A. Effect of Graft and Nano ZnO on Nutraceutical and Mineral Content in Bell Pepper. Plants. 2021; 10(12):2793. https://doi.org/10.3390/plants10122793
Chicago/Turabian StyleUresti-Porras, José-Gerardo, Marcelino Cabrera-De-La Fuente, Adalberto Benavides-Mendoza, Emilio Olivares-Sáenz, Raul I. Cabrera, and Antonio Juárez-Maldonado. 2021. "Effect of Graft and Nano ZnO on Nutraceutical and Mineral Content in Bell Pepper" Plants 10, no. 12: 2793. https://doi.org/10.3390/plants10122793