Effects of nitric oxide fumigation on post-harvest core browning in 'Yali' pear (Pyrus bretschneideri Rehd.) during cold storage

文献类型： 外文期刊

第一作者： Liu, L. Q.

作者： Liu, L. Q.;Dong, Y.;Guan, J. F.;Liu, L. Q.;Dong, Y.;Guan, J. F.;Dong, Y.

作者机构：

期刊名称：JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY （ 影响因子：1.641； 五年影响因子：1.616 ）

ISSN： 1462-0316

年卷期： 2012 年 87 卷 6 期

页码：

收录情况： SCI

摘要： Core browning often occurs as a physiological disorder in 'Yali' pear (Pyrus bretschneideri Rehd.) and results in a high losses during storage. In this study, the effects of fumigation with nitric oxide (NO) gas on the incidence of core browning in 'Yali' pears during cold storage were investigated. 'Yali' pear fruit were treated with 0, 10, 20, or 30 mu l l(-1) NO at 25 degrees +/- 2 degrees C for 3 h under anaerobic conditions, then stored at 0 degrees +/- 1 degrees C under normal air for up to 120 d. The data showed that fumigation with 20 mu l l(-1) NO was most effective at suppressing core browning. Thereafter, treatment with 20 mu l l(-1) NO was used for comparisons with untreated control fruit in experiments to measure changes in total phenolics contents, polyphenol oxidase (PPO) activities, and the contents of glutathione (GSH), ascorbic acid (AsA), and NO in fruit core tissue during storage. The results showed that NO-fumigated fruit had lower PPO activity, but higher GSH and AsA contents in their core tissue compared with untreated control fruit. NO fumigation also maintained higher endogenous NO levels in core tissue after 60 d in storage, while the total phenolics contents of fruit remained at lower levels until day-100 of storage. These results indicate that the inhibitory effect of fumigation with 20 mu l l(-1) NO on core browning was associated with its effects on reducing PPO activity and total phenolics contents, while maintaining the contents of GSH and AsA in core tissue of 'Yali' pear during cold storage.

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