The effects of nitric oxide and nitrous oxide on enzymatic browning in longkong (Aglaia dookkoo Griff.) |
| |
| Institution: | 1. Department of Internal Medicine, Division of Renal Diseases and Hypertension, University of Minnesota, 717 Delaware, Mail Code 1932, Minneapolis, MN 55414;2. Department of Medicine, School of Medicine, Johns Hopkins University, Baltimore, MD;3. Department of Epidemiology and the Welch Center for Prevention, Epidemiology and Clinical Research, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD;4. Department of Cardiology, Mount Sinai St. Luke''s Roosevelt Hospital (Bronx-Lebanon Hospital Center);5. University of Vermont College of Medicine, Burlington, VT 05405;6. National College of Natural Medicine, SW Porter Street, Portland, OR 97201;7. Division of Cardiology, University of Minnesota, 420 Delaware St. SE. Mayo Mail Code 508, Minneapolis, MN 55455;8. Stanford Cardiovascular Institute, Stanford University;9. School of Medicine, University of California San Francisco, 33 Parnassus Ave, UC Hall, San Francisco, CA 94143;10. Division of Cardiology, University of California, San Diego, Sulpizio Cardiovascular Center, 9434 Medical Center Drive, La Jolla, CA 92037;11. Division of Cardiology, Johns Hopkins Bayview Medical Center, 4940 Eastern Avenue, Baltimore, MD 21224;12. School of Medicine, University of California, 3350 La Jolla Village Drive, Cardiology Section, mc 9111A, San Diego, CA 92161;13. School of Public Health, Division of Epidemiology & Community Health, University of Minnesota, Minneapolis, MN;14. Los Angeles Biomedical Research Institute, Division of Cardiology, Harbor-UCLA Medical Center, Los Angeles, CA |
| |
| Abstract: | The effect of nitric oxide and nitrous oxide on pericarp browning of longkong fruit was studied. The fruit was either dipped for 5 min in 0.25 mM sodium nitroprusside (SNP), a nitric oxide donor, or continually exposed to 90% nitrous oxide (N2O) vapour for 3 h and was compared to the untreated fruit (control). The fruits were then stored at 13 °C and RH of 90 ± 5%. The fruit treated for 3 h with nitrous oxide vapour had delayed pericarp browning with higher phenolic compounds. However, these fruit showed lower levels of phenylalanine ammonia lyase, polyphenol oxidase and peroxidase than the control fruit and those treated with 0.25 mM SNP. Therefore, we conclude that nitrous oxide delays browning and reduces the activities of browning enzymes in longkong pericarp. |
| |
| Keywords: | Longkong Browning Nitric oxide Nitrous oxide Polyphenol oxidase |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
