Postharvest nitric oxide fumigation delays fruit ripening and alleviates chilling injury during cold storage of Japanese plums (Prunus salicina Lindell) |
| |
| Institution: | 1. Curtin Horticulture Research Laboratory, School of Agriculture and Environment, Curtin University of Technology, GPO Box U1987, Perth 6845, WA, Australia;2. Food and Biological Chemistry Laboratory, Chemistry Centre WA, 125 Hay Street, East Perth 6004, WA, Australia;1. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;2. Horticultural Sciences Department, PO Box 110690, IFAS, University of Florida, Gainesville, FL 32611-0690, USA;3. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;1. Guangdong Key Laboratory for Postharvest Science and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China;2. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China;3. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, PR China;1. Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China;2. Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, College of Life Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China;1. Instituto de Fisiología Vegetal CCT CONICET La Plata, Universidad Nacional de La Plata, Facultad de Ciencias Agrarias y Forestales, Facultad de Ciencias Naturales y Museo, Diagonal 113 Nº 495, 1900 La Plata, Argentina;2. Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales-UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;3. Cursos de Fruticultura y Fisiología Vegetal, Facultad de Ciencias Agrarias y Forestales ? UNLP, Calle 60 y 119 s/n, 1900 La Plata, Argentina;4. Centro de Investigación y Desarrollo de Criotecnología de Alimentos CCT CONICET La Plata, Facultad de Ciencias Exactas (UNLP), 47 y 116, 1900 La Plata, Argentina |
| |
| Abstract: | We investigated the effects of nitric oxide (NO) fumigation on fruit ripening, chilling injury, and quality of Japanese plums cv. ‘Amber Jewel’. Commercially mature fruit were fumigated with 0, 5, 10, and 20 μL L?1 NO gas at 20 °C for 2 h. Post-fumigation, fruit were either allowed to ripen at 21 ± 1 °C or were stored at 0 °C for 5, 6, and 7 weeks followed by ripening for 5 d at 21 ± 1 °C. NO-fumigation, irrespective of concentration applied, significantly (P ≤ 0.5) suppressed respiration and ethylene production rates during ripening at 21 ± 1 °C. At 21 ± 1 °C, the delay in ripening caused by NO-fumigation was evident from the restricted skin colour changes and retarded softening in fumigated fruit. NO treatments (10 and 20 μL L?1) delayed the decrease in titratable acidity (TA) without a significant (P ≤ 0.5) effect on soluble solids concentration (SSC) during ripening. During 5, 6, and 7 weeks of storage at 0 °C, NO-fumigation was effective towards restricting changes in the ripening related parameters, skin colour, firmness, and TA. The individual sugar (fructose, glucose, sucrose, and sorbitol) profiles of NO-fumigated fruit were significantly different from those of non-fumigated fruit after cold storage and ripening at 21 ± 1 °C. CI symptoms, manifest in the form of flesh browning and translucency, were significantly lower in NO-fumigated fruit than in non-fumigated fruit after 5, 6, and 7 weeks storage followed by ripening for 5 d at 21 ± 1 °C. NO-fumigation was effective in reducing decay incidence in plums during ripening without storage and after cold storage at 0 °C for 5, 6, and 7 weeks. In conclusion, the postharvest exposure of ‘Amber Jewel’ plums to NO gas (10 μL L?1) delayed ripening by 3–4 d at 21 ± 1 °C, and also alleviated chilling injury symptoms during cold storage at 0 °C for 6 weeks. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
