Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (7): 1125-1133.DOI: 10.1016/S1671-2927(11)60102-8

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Effects of Nitric Oxide on the Quality and Pectin Metabolism of Yali Pears During Cold Storage

  

  1. College of Life Science, Hebei Normal University
  • 收稿日期:2010-10-09 出版日期:2011-07-21 发布日期:2011-08-14
  • 通讯作者: Correspondence GUAN Jun-feng, Professor, Tel: +86-311-87652118, E-mail: junfeng-guan@263.net

Effects of Nitric Oxide on the Quality and Pectin Metabolism of Yali Pears During Cold Storage

  1. College of Life Science, Hebei Normal University
  • Received:2010-10-09 Online:2011-07-21 Published:2011-08-14
  • Contact: Correspondence GUAN Jun-feng, Professor, Tel: +86-311-87652118, E-mail: junfeng-guan@263.net

摘要: The effect of fumigation with 10, 20, and 30 μL L-1 nitric oxide (NO) was investigated to study the effects of NO on thequality of Yali pears during cold storage. The ethylene production, composition of cell walls, and cell-wall-modifyingenzyme activities were measured on fruits which were fumigated with NO (20 μL L-1). The results showed that NO not onlyreduced the peak value of ethylene production rate, the soluble sugar, soluble solid content, maintained higher firmness,starch, and NO content, but also retarded the degradation of covalent soluble pectin, accumulation of ionic soluble pectinand water soluble pectin. Moreover, NO fumigation decreased the activities of polygalacturonase (PG) and â-galactosidase(â-Gal) and delayed the peak of PG activity of fruits. Therefore, it indicated that NO fumigation could delay the softeningand ripening of Yali pears.

关键词:

Abstract: The effect of fumigation with 10, 20, and 30 μL L-1 nitric oxide (NO) was investigated to study the effects of NO on thequality of Yali pears during cold storage. The ethylene production, composition of cell walls, and cell-wall-modifyingenzyme activities were measured on fruits which were fumigated with NO (20 μL L-1). The results showed that NO not onlyreduced the peak value of ethylene production rate, the soluble sugar, soluble solid content, maintained higher firmness,starch, and NO content, but also retarded the degradation of covalent soluble pectin, accumulation of ionic soluble pectinand water soluble pectin. Moreover, NO fumigation decreased the activities of polygalacturonase (PG) and â-galactosidase(â-Gal) and delayed the peak of PG activity of fruits. Therefore, it indicated that NO fumigation could delay the softeningand ripening of Yali pears.

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