The effects of nitric oxide and nitrous oxide on enzymatic browning in longkong (Aglaia dookkoo Griff.)

被引：15
|
作者：
Lichanporn, I. [1 ]
Techavuthiporn, C. [2 ]
机构：
[1] Rajamangala Univ Technol Thanyaburi, Fac Agr Technol, Div Food Sci & Technol, Pathum Thani 12130, Thailand
[2] Christian Univ Thailand, Coll Allied Hlth Sci, Sch Food Technol & Nutr, Nakhon Pathom 73000, Thailand
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2013年 / 86卷
关键词：
Longkong; Browning; Nitric oxide; Nitrous oxide; Polyphenol oxidase; POLYPHENOL OXIDASE; POSTHARVEST LIFE; FRUIT; ANTHOCYANIN; METABOLISM; PERICARP;
D O I：
10.1016/j.postharvbio.2013.06.021
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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 degrees 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. (C) 2013 Elsevier B.V. All rights reserved.
引用
收藏
页码：62 / 65
页数：4
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