文献类型： 外文期刊
第一作者： Zhang, Ruining
作者： Zhang, Ruining;Yuan, Zhouyu;Chen, Ping;Zhang, Ruining;Yuan, Zhouyu;Chen, Ping;Cao, Hongxing;Martin, Jerome Jeyakumar John
作者机构：
关键词： anthocyanin; antioxidative; firmness; nitric oxide; preservation
期刊名称：HORTICULTURAL SCIENCE & TECHNOLOGY （ 影响因子：0.758； 五年影响因子：0.808 ）
ISSN： 1226-8763
年卷期： 2021 年 39 卷 6 期
页码：
收录情况： SCI
摘要： Wax apple is one of the most important commercially grown fruits and is consumed worldwide due to its excellent quality attributes and high degree of acceptance by consumers. However, wax apple is highly perishable and the application of storage and other postharvest technologies is necessary to maintain fruit quality from harvest to consumption. In this study, the effects of sodium nitroprusside (SNP) on the postharvest quality and senescence of wax apple (Syzygium samarangense (Blume) Merr. & Perry) was investigated. The wax apples were treated with three concentrations of SNP (1, 2.5, and 5 mu mol.L-1), and the control was treated with distilled water. The treated fruits were air dried naturally and stored at 25 degrees C (the relative humidity was 90%) for 7 days to determine the various parameters. The results demonstrated that soaking in SNP maintained higher titratable acidity (TA) and soluble solids content (SSC) and sustained a stable Brix-acid ratio (BAR). SNP also suppressed the degradation of anthocyanins and the decrease of firmness. Additionally, it functioned in delayed polyphenol oxidase (PPO) and peroxidase (POD) activities in the early period and suppressed the decrease of the two enzyme activities in the late period. Increases in malondialdehyde (MDA) content were inhibited. In summary, 2.5 mu mol.L-1 SNP significantly maintained the quality and suppressed the senescence of postharvest wax apple fruit compared to the control. Therefore, the application of SNP may represent a promising and practical methodology for extending the shelf life of fruit.
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