Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 219 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039296

Effects of zinc oxide nanoparticles on cell structure and physiological activity of maize during storage

  • LI Mengyao ,
  • TONG Junjie ,
  • WANG Ziyi ,
  • XU Songyue ,
  • ZHOU Xianqing ,
  • ZHANG Dongdong
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  • (School of Food and Strategic Reserves, Henan University of Technology, Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan University of Technology, Engineering Research Center of Grain Storage and Security of Ministry of Education, Zhengzhou 450001, China)

Received date: 2024-03-20

  Revised date: 2024-04-17

  Online published: 2025-03-28

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Abstract

Zinc oxide nanoparticles (ZnO-NPs) can inhibit the growth and reproduction of microorganisms during maize storage, which is helpful for the safe storage of maize.In order to further clarify the effects of ZnO-NPs on grain cells and physiology during maize storage, different concentrations of ZnO-NPs were added during maize storage, and simulated storage at 30 ℃ for 42 days.The effects of maize grain cells and related physiological indicators were measured and analyzed.With the increase of storage time, compared with the control group (0 g/kg), the electrical conductivity of maize with 0.5 g/kg and 1.5 g/kg ZnO-NPs in the treatment group decreased by 1.72 μS/cm/g and 1.06 μS/cm/g, malondialdehyde decreased by 0.17 μmol/g and 0.08 μmol/g, POD activity increased by 5.1 U/g and 3.83 U/g, SOD activity increased by 0.69 U/g and 0.35 U/g, and H2O2 content decreased by 0.69 μmol/g and 0.42 μmol/g.The superoxide anion production rate decreased by 8.40 nmol/min·g and 5.32 nmol/min·g, and the zinc ion content did not change significantly compared with the control group.The results showed that the electrical conductivity, malondialdehyde, H2O2 content and superoxide anion production rate of maize with 0.5 g/kg and 1.5 g/kg ZnO-NPs addition were significantly lower than those of the control group, and POD activity and SOD activity were significantly higher than those of the control group.The color and cell structure of maize remained good, indicating that the addition of low concentration (0.5 g/kg and 1.5 g/kg) ZnO-NPs alleviated the deterioration of cell quality and helped to protect the structure and physiological activity of maize cells.This study provides basic data for the further development and application of zinc oxide nano-antibacterial particles.

Key words： Zinc oxide nanoparticles (ZnO-NPs); maize; physiological activity; cell structure

Cite this article

LI Mengyao , TONG Junjie , WANG Ziyi , XU Songyue , ZHOU Xianqing , ZHANG Dongdong . Effects of zinc oxide nanoparticles on cell structure and physiological activity of maize during storage[J]. Food and Fermentation Industries, 2025 , 51(5) : 219 -226 . DOI: 10.13995/j.cnki.11-1802/ts.039296

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