Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit
Abstract To investigate the effects of nitric oxide (NO) on the postharvest physiology and storage quality of Lycium barbarum, fruits were treated with different concentrations of sodium nitroprusside (SNP), which was used as NO donor. Results showed that SNP soaked at 0.6 mmol/L for 20 min could inhibit the changes during storage of L. barbarum. Particularly, the decay rate and weight loss rate were reduced, and the quality parameters of the fruit were increased. By comparing the above indicators, it was found that 0.6 mmol/L soaking for 20 min was more effective in preserving freshness than other concentrations. It was found that total chlorophyll and carotenoid contents were increased, soluble solids and solid acid ratio contents were decreased, ascorbic acid, total phenols and flavonoids contents were increased, and hydrogen peroxide (H2O2), superoxide anion (O2-), catalase (CAT) and malondialdehyde (MDA) contents were increased. The polyphenol oxidase (PPO) and peroxidase (POD) activities were decreased, and it was concluded that NO treatment improved the freshness of L. barbarum fruit and NO could be used as a postharvest preservative for L. barbarum fruit.
Main Authors: | , , , , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101356 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S0101-20612022000101356 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S0101-206120220001013562022-11-03Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruitELAM,ElnurLV,Yan-MeiWANG,WeiTHAKUR,KiranMA,Wen-PingNI,Zhi-JingWEI,Zhao-Jun Lycium barbarum nitric oxide (NO) storage quality freshness preservation Abstract To investigate the effects of nitric oxide (NO) on the postharvest physiology and storage quality of Lycium barbarum, fruits were treated with different concentrations of sodium nitroprusside (SNP), which was used as NO donor. Results showed that SNP soaked at 0.6 mmol/L for 20 min could inhibit the changes during storage of L. barbarum. Particularly, the decay rate and weight loss rate were reduced, and the quality parameters of the fruit were increased. By comparing the above indicators, it was found that 0.6 mmol/L soaking for 20 min was more effective in preserving freshness than other concentrations. It was found that total chlorophyll and carotenoid contents were increased, soluble solids and solid acid ratio contents were decreased, ascorbic acid, total phenols and flavonoids contents were increased, and hydrogen peroxide (H2O2), superoxide anion (O2-), catalase (CAT) and malondialdehyde (MDA) contents were increased. The polyphenol oxidase (PPO) and peroxidase (POD) activities were decreased, and it was concluded that NO treatment improved the freshness of L. barbarum fruit and NO could be used as a postharvest preservative for L. barbarum fruit.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101356en10.1590/fst.84122 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
ELAM,Elnur LV,Yan-Mei WANG,Wei THAKUR,Kiran MA,Wen-Ping NI,Zhi-Jing WEI,Zhao-Jun |
spellingShingle |
ELAM,Elnur LV,Yan-Mei WANG,Wei THAKUR,Kiran MA,Wen-Ping NI,Zhi-Jing WEI,Zhao-Jun Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
author_facet |
ELAM,Elnur LV,Yan-Mei WANG,Wei THAKUR,Kiran MA,Wen-Ping NI,Zhi-Jing WEI,Zhao-Jun |
author_sort |
ELAM,Elnur |
title |
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
title_short |
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
title_full |
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
title_fullStr |
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
title_full_unstemmed |
Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit |
title_sort |
effects of nitric oxide on postharvest storage quality of lycium barbarum fruit |
description |
Abstract To investigate the effects of nitric oxide (NO) on the postharvest physiology and storage quality of Lycium barbarum, fruits were treated with different concentrations of sodium nitroprusside (SNP), which was used as NO donor. Results showed that SNP soaked at 0.6 mmol/L for 20 min could inhibit the changes during storage of L. barbarum. Particularly, the decay rate and weight loss rate were reduced, and the quality parameters of the fruit were increased. By comparing the above indicators, it was found that 0.6 mmol/L soaking for 20 min was more effective in preserving freshness than other concentrations. It was found that total chlorophyll and carotenoid contents were increased, soluble solids and solid acid ratio contents were decreased, ascorbic acid, total phenols and flavonoids contents were increased, and hydrogen peroxide (H2O2), superoxide anion (O2-), catalase (CAT) and malondialdehyde (MDA) contents were increased. The polyphenol oxidase (PPO) and peroxidase (POD) activities were decreased, and it was concluded that NO treatment improved the freshness of L. barbarum fruit and NO could be used as a postharvest preservative for L. barbarum fruit. |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publishDate |
2022 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101356 |
work_keys_str_mv |
AT elamelnur effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT lvyanmei effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT wangwei effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT thakurkiran effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT mawenping effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT nizhijing effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit AT weizhaojun effectsofnitricoxideonpostharveststoragequalityoflyciumbarbarumfruit |
_version_ |
1756392514080735232 |