Effect of nano-calcium on carotenoid and anthocyanin contents of nectarine fruit.

Increasing the carotenoid content of nectarine (Prunus persica var. nucipersica) is of great significance for improving its quality and economic value. A two years study was carried out on 'Shuguang' nectarine to evaluate the effect of calcium chloride (Cl-Ca) and L-aspartic acid nano calcium [Ca (L-asp) - NPs] (nano-Ca) on carotenoid accumulation. The results show that both Cl-Ca and nano-Ca could increase the carotenoid content of nectarine fruit flesh, but the effect of nano-Ca was more significant. Nano-Ca is more easily absorbed by nectarine leaves and fruits, which improves the calmodulin activity of leaves, peel and flesh, and up-regulates the expression of carotenoid synthesis-related genes PpPSY, PpPDS, PpZDS, PpLCY-B, PpCHY-B and PpZEP. Nano-Ca also significantly up-regulated the expression of sucrose synthesis related genes PpSUS1 and PpSUS3 in leaves and sucrose transport related genes PpSUT2 and PpSUT4 in stem phloem, promoting the transport of more photosynthetic products to fruits, providing raw materials for carotenoid synthesis, and increasing the content of total sugars and ascorbic acid (Vc). In addition, nano-Ca can also up-regulate the expression levels of PpMYB10.1 and PpUFGT and promote total anthocyanins accumulation in peel. The results of our study will be useful for clarifying how nano-fertilizer improve the fruit quality of nectarine.

Nano-calcium alleviates the cracking of nectarine fruit and improves fruit quality.

To explore the use of L-aspartic acid nano-calcium (nano-Ca) to reduce nectarine fruit-cracking, we sprayed the crack-susceptible nectarine cultivar 'Huaguang' [Prunus persica (L.) Batsch var. nectarina (Ait.) Maxim.] with nano-Ca. The results showed that nano-Ca could reduce the fruit-cracking percentage of nectarine by more than 20%. Nano-Ca was effective because it increased the calcium pectinate content of the peel, reduced the activity of cell-wall metabolic enzymes, and changed the peel structure and enhanced its toughness. We also found that nano-Ca enhanced calmodulin activity in leaves, upregulated key genes of sucrose synthesis in leaves and sucrose transport in stem phloem, and significantly increased the soluble sugar content in the fruit by more than 2%. In addition, Nano-Ca also enhanced calmodulin activity in peel and up-regulated key genes related to anthocyanin-synthesis, promoting anthocyanin accumulation in the peel. The result will lay a theoretical foundation for the physiological and molecular mechanisms of nectarine-cracking and its prevention.