一氧化氮处理对冬枣贮藏期间乙醇代谢及相关品质的影响

 【目的】研究NO处理对冬枣贮藏期间乙醇代谢及相关品质的影响，探讨NO对冬枣褐变软化的作用机理,为NO应用于冬枣的贮藏保鲜提供理论依据。【方法】用0、10、20、30 µl?L-1 NO气体熏蒸4 h白熟期冬枣，研究了冬枣室温（22±1）℃]贮藏和冷藏（4±1）℃]期间外观品质变化的相关参数，丙酮酸、乙醇、乙醛等含量以及乙醇脱氢酶（ADH）和乳酸脱氢酶（LDH）活性的变化。【结果】20 µl?L-1 NO处理明显地减少了果实中乙醇、乙醛和丙酮酸的含量，且延缓了丙酮酸含量高峰的出现；显著抑制了乙醇脱氢酶（ADH）和乳酸脱氢酶（LDH）活性。30 µl?L-1 NO处理促进了冬枣果实在室温或冷藏期间的酒化软化。【结论】20 µl?L-1 NO处理可以减少乙醇积累对冬枣的毒害，有效抑制了冬枣果实贮藏期间的褐变软化。

Effect of Nitric Oxide Treatment on Ethanol Metabolism and Relative Appearance Quality of Chinese Winter Jujube during Storage

【Objective】This paper investigated effect of nitric oxide(NO) treatment on ethanol metabolism and relative appearance quality of Dong Jujube during storage. The action mechanisms of browning and softening are explored so as to provide theoretical base for storage of Dong Jujube.【Method】Dong Jujube fruit were fumigated with different concentrations of nitric oxide gas (10、20、30 µL·L-1) under the non-oxygen environment. The changes of correlative parameters with appearance quality, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase (ADH) and lactate dehydrogenase (LDH) were all investigated.【Result】The contents of pyruvate, ethanol, and acetaldehyde were obviously reduced, and the content peak of pyruvate was delayed by 20 µL·L-1 NO treatment. The activities of ADH and LDH were also inhibited significantly. However, the fermentation and softening of Dong jujube fruit was promoted by 30 µL·L-1 NO treatment during storage. 【Conclusion】This study indicates that 20 µL·L-1 NO treatment may mitigate the injury of ethanol on Dong Jujube and availably control the fruit browning and softening during storage.