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EFFECTS OF NITRIC OXIDE ON POSTHARVEST QUALITY AND SOLUBLE SUGAR CONTENT IN PAPAYA FRUIT DURING RIPENING

文献类型： 外文期刊

作者： Li, Xue-Ping 1 ; Wu, Bin 2 ; Guo, Qin 3 ; Wang, Ji-De 3 ; Zhang, Pin 2 ; Chen, Wei-Xin 1 ;

作者机构： 1.South China Agr Univ, Coll Hort, Guangdong Prov Key Lab Postharvest Sci & Technol, Guangzhou 510642, Guangdong, Peoples R China

2.Xinjiang Acad Agr Sci, Farm Prod Storage & Proc Inst, Urumqi, Peoples R China

3.XinJiang Univ, Coll Chem & Chem Engn, Urumqi, Xinjiang Uygur, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2014 年 38 卷 1 期

页码：

收录情况： SCI

摘要： The present study was performed to investigate the effect of nitric oxide (NO) fumigation on fruit ripening of harvested "Sui you 2" Carica papayas in relation to postharvest quality and soluble sugar content. Fruits were fumigated for 3 h with 60 mu L/L NO and stored at 20C and 75% relative humidity for 20 days. NO treatment effectively suppressed ethylene formation and respiratory rate (CO2 levels), reduced weight loss, maintained firmness and delayed changes in peel color and soluble solid contents during 20 days of storage. The level of vitamin C initially increased and then declined slightly during storage at a slower rate in the NO-treated fruits than in controls. Exposure to 60 mu L/L NO resulted in significant decreases in fructose and sucrose content. Glucose content in NO-treated fruits was higher than that in controls. Our results indicate that NO gas can be used to prolong fruit storage life and delay changes in soluble sugar content in papaya fruit.

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