Abstract

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Title:: Effects of NO on Postharvest Physiological Characteristics of Cucumber

Author(s):: WANG Yunxiang; WANG Qing; GAO Lipu; SHI Junyan; ZHENG Qiuli; ZUO Jinhua; (Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture/Key Laboratory of Urban Agriculture (North),Ministry of Agriculture,Beijing 100097)

Keywords:: SNP; cucumber(Cucumis sativus L.); postharvest physiology; effects

Abstract:: The ‘Beinongjiaxiu’ cucumber were used as raw materials to sodium nitroprusside (SNP) treatment.After pre-experiment,cucumber was treated with 0.1 mmol·L-1 SNP solution for 10 minutes to study the effects of NO treatment on postharvest quality and nutritional value.The results showed that during storage,the malondialdehyde content in cucumber increased,the firmness,soluble solids (TSS),ascorbic acid (VC) and chlorophyll contents decreased.0.1 mmol·L-1 SNP treatment can effectively maintain the quality of cucumber,delay the increase of malondialdehyde content,inhibite the decrease of firmness,TSS,VC and chlorophyll,increase the activities of catalase (CAT) and peroxidase (POD),and better maintain the quality and the nutritional value of postharvest cucumber.