|Table of Contents|

Effect of Nitric Oxide on Preservation of ‘Ningguan’ Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年21期
Page:
147-150
Research Field:
Publishing date:

Info

Title:
Effect of Nitric Oxide on Preservation of ‘Ningguan’ Apple
Author(s):
NIU Rui-min; XU Ze-hua; WANG Chun-liang
Institute of Germplasm Resources，Ningxia Academy of Agriculture and Forestry Sciences，Yinchuan，Ningxia 750002
Keywords:
apple; nitric oxide; storage; preservation
PACS:
TS 255.3
DOI:
-
Abstract:
Taking ‘Ningguan’ apple as material,using sodium nitroprusside (SNP) as a nitric oxide donor，the effects of different concentrations of nitric oxide treatment on weight loss ratio，firmness，soluble solid content，titratable acid content，vitamin C content and relative membrane permeability of ‘Ningguan’ apple storage at room temperature were investigated.The results showed that NO resulting from different concentrations of SNP inhibited the weight loss and reduction of soluble solids content.0.02，0.05 mmol/L and 0.10 mmol/L SNP treatments could delay the decrease of fruit firmness and titratable acid content，inhibit the degradation of vitamin C，reduce the relative membrane permeability，while the 0.20 mmol/L and 0.40 mmol/L SNP treatments accelerated the decrease of firmness，acid and vitamin C content.The suitable concentration of SNP had good effect on preservation of apple fruits，in which 0.10 mmol/L SNP treatment had the best effect.

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Last Update: 2014-08-27