Influence of Carbon Dots on Quality of Strawberry Fruits

Objective: the objective of this study was to evaluate the effects of two application forms (foliar spray or substrate) and six concentrations (0, 20, 40, 80, 160 and 320 mg/L) of C-dots on the quality of strawberry (Fragaria × ananassa Duch.) grown in greenhouse. Theoretical Framework: Carbon-based nanomaterials such as carbon dots (C-dots) possess outstanding properties which includes photoluminescence, biocompatibility, low toxicity, water solubility and chemical stability, and have drawn much attention to the development of products for agriculture. However, the responses of these particles seem to depend on the type of cultivation, the form of application and the concentration. Methods: The parameters evaluated were length, width and fruit coloration, total titratable acidity, total soluble solids, total soluble solids/total titratable acidity ratio, moisture, protein, lipids and carbohydrate content. Results and e Discussion: Most of the quality parameters were not altered with the addition of C-dots. Solutions with 20 mg/L of C-dots changed the fruit coloration, resulting in a higher luminosity measurement and lower chroma and hue angles. The pH values were changed only subtly, with a difference between the highest and lowest values of 0.04 pH units. The greatest variation observed between the quality variables was the lipid content, which had values reduced by up to 62% when the concentrations of 80, 160 and 320 mg/L were applied. This suggests that high concentrations of C-dots can promote physiological damage to membranes when they are applied frequently. Research Implications: A new evaluation with a smaller number of applications is suggested to verify the behavior of this variable. Originality/Value: This study contributes to a new line of researchs involving the use of nanoparticles as possible plant biostimulants.