Effects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature
Effects of a pretreatment with nitric oxide on peach (Prunus persica L.) storage at room temperature
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DOI：
10.1007/s00217-008-0884-0
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发表时间：
2008-10-01
影响因子：
3.3
通讯作者：
Isabel Egea, Maria
中科院分区：
文献类型：
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作者：
Flores, Francisco B.;Sanchez-Bel, Paloma;Isabel Egea, Maria
桃的特征是在成熟初期快速衰老，并伴随着大量的自催化乙烯产生，这一事实显著降低了桃的采后保质期。为解决这一问题，对采后抗衰老化合物的应用进行了试验。最新和更有前途的化合物之一是自由基气体一氧化氮（NO）。在这项工作中，桃的CV。在20 ℃下用5 μ L L-1的NO处理'Rojo Rito' 4小时，然后在相同温度下储存14天。在相同条件下储存的未经处理的果实用作实验中的对照果实。衰老的关键生理参数（乙烯产生和呼吸速率）和品质参数（硬度，可滴定酸度，可溶性固形物和颜色）进行了分析。一个特别强调的是放在分析的氧化状态和抗氧化能力在存储过程中，并作为一个响应NO处理。NO处理的果实乙烯释放量和呼吸速率均低于对照。经过处理的水果在储存期间硬度损失较小。细胞膜解体的程度，评估为电解质渗漏的百分比，也较低，在与NO处理的水果。NO似乎没有影响脂质过氧化或LOX活性，但它确实影响PPO活性。NO处理可促进POX活性，尤其是SOD和CAT活性。总类胡萝卜素和游离ASC似乎不受预处理的影响;然而，ASC的氧化形式DHA显示出轻微的增加。NO对桃果实的氧化平衡和抗氧化能力有一定的促进作用。观察到NO处理的果实衰老的开始延迟，延长了采后货架期。
Peach is characterised by a rapid senescence associated with a high production of autocatalytic ethylene at the beginning of ripening, a fact which reduces markedly its postharvest shelf-life. The application of antisenescent compounds after harvesting has been assayed to solve this problem. One of the newest and more promising compounds is the free radical gas nitric oxide (NO). In this work, peaches of cv. 'Rojo Rito' were treated with 5 mu L L-1 of NO for 4 h, at 20 degrees C, and then stored at the same temperature for 14 days. Untreated fruits stored under the same conditions were used as control fruits in the experiment. Key physiological parameters of senescence (ethylene production and respiratory rate) and quality parameters (firmness, titrable acidity, total soluble solids and colour) were analysed. A particular emphasis was placed on the analysis of the oxidative status and the antioxidant capacity during storage and as a response to the NO treatment. The ethylene production and respiratory rate of fruits treated with NO were lower than those of control fruits. Treated fruits underwent a lesser loss of firmness during storage. The degree of disintegration of cell membranes, assessed as the percentage of electrolyte leakage, was also lower in fruits treated with NO. NO did not seem to affect lipid peroxidation or LOX activity, but it did affect PPO activity. The treatment with NO stimulated POX activity and, especially, SOD and CAT activities. It seems that total carotenoids and free ASC were not influenced by the pretreatment; however, the oxidised form of ASC, DHA, showed a slight increase. NO seemed to have a beneficial effect on the oxidation equilibrium and the antioxidant capacity of peach fruit. A delay in the initiation of the senescence of fruits treated with NO, that extended the postharvest shelf-life, was observed.