NIU Rui-min,XU Ze-hua,WANG Chun-liang.Effect of Nitric Oxide on Preservation of ‘Ningguan’ Apple[J].Northern Horticulture,2013,37(21):147-150.
一氧化氮对“宁冠”苹果的保鲜效应
- Title:
- Effect of Nitric Oxide on Preservation of ‘Ningguan’ Apple
- 文章编号:
- 1001-0009(2013)21-0147-04
- Keywords:
- apple; nitric oxide; storage; preservation
- 分类号:
- TS 255.3
- 文献标志码:
- A
- 摘要:
- 以“宁冠”苹果为试材，以硝普钠（SNP）为一氧化氮供体，研究了不同浓度一氧化氮对其常温贮藏过程中果实失重率、硬度、可溶性固形物含量、可滴定酸含量和维生素C含量及相对膜透性的影响。结果表明：不同浓度的SNP释放的NO均减轻了“宁冠”苹果的失重，延缓了可溶性固形物含量的下降。0.02、0.05、0.10 mmol/L SNP处理延缓了果实硬度和可滴定酸含量的下降，抑制了维生素C的降解，降低了相对膜透性，而0.20、0.40 mmol/L SNP处理则加快了果实硬度下降、可滴定酸和维生素C的消耗。适宜浓度的SNP处理对苹果果实具有良好的保鲜作用，其中0.10 mmol/L SNP处理效果最好。
- 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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备注/Memo
第一作者简介：牛锐敏(1980-)，女，湖北襄阳人，硕士，助理研究员，现主要从事果树栽培及果蔬保鲜生理研究工作。E-mail：nrm1521@163.com.