Effects of Nitric Oxide on the Quality and Pectin Metabolism of Yali Pears During Cold Storage

被引：14
|
作者：
Liu Li-qin [1 ,2 ]
Dong Yu [1 ,2 ]
Guan Jun-feng [1 ]
机构：
[1] Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang 050051, Peoples R China
[2] Hebei Normal Univ, Coll Life Sci, Shijiazhuang 050016, Peoples R China
来源：
AGRICULTURAL SCIENCES IN CHINA | 2011年 / 10卷 / 07期
关键词：
pear; nitric oxide; cell wall material; fruit softening; CELL-WALL METABOLISM; PEACH FRUIT; SENESCENCE; MATURATION;
D O I：
10.1016/S1671-2927(11)60102-8
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The effect of fumigation with 10, 20, and 30 mu L L-1 nitric oxide (NO) was investigated to study the effects of NO on the quality of Yali pears during cold storage. The ethylene production, composition of cell walls, and cell-wall-modifying enzyme activities were measured on fruits which were fumigated with NO (20 mu L L-1). The results showed that NO not only reduced the peak value of ethylene production rate, the soluble sugar, soluble solid content, maintained higher firmness, starch, and NO content, but also retarded the degradation of covalent soluble pectin, accumulation of ionic soluble pectin and water soluble pectin. Moreover, NO fumigation decreased the activities of polygalacturonase (PG) and beta-galactosidase (beta-Gal) and delayed the peak of PG activity of fruits. Therefore, it indicated that NO fumigation could delay the softening and ripening of Yali pears.
引用
收藏
页码：1125 / 1133
页数：9
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