Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears

doi:10.7506/spkx1002-6630-20181225-289

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (1): 252-257.doi: 10.7506/spkx1002-6630-20181225-289

• Packaging & Storage • Previous Articles Next Articles

Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears

CHENG Yuan, LI Canying, HOU Jiabao, LI Xue, WANG Xiaohan, GE Yonghong

(College of Food Science and Engineering, Bohai University, Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)

Online:2020-01-15 Published:2020-01-19

Abstract

Abstract: In order to investigate the effect of sodium nitroprusside (SNP) treatment after harvest on the storage quality of Nanguo pears, the harvested fruit were treated with 0.25 mmol/L SNP or distilled water (control) and then were stored at room temperature. Changes in fruit quality and the activity of cell wall degrading enzymes were monitored during storage. The results indicated that SNP treatment inhibited the increase in mass loss, and significantly decreased the respiratory peak and delayed the decline in flesh firmness. SNP treatment also maintained a high level of total soluble solids and delayed the decrease in ascorbic acid and titratable acid contents. Moreover, the activity of polygalacturonase (PG), polygalacturonic acid transeliminase (PGTE), pectin methyltranseliminase (PMTE) and pectin methylesterase (PME) was significantly inhibited by SNP treatment. These results suggest that SNP could improve the storage quality of Nanguo pears by inhibiting the activity of pectin degrading enzymes.

Key words: Nanguo pear, sodium nitroprusside, respiratory intensity, cell wall degrading enzymes

CLC Number:

TS255.36

CHENG Yuan, LI Canying, HOU Jiabao, LI Xue, WANG Xiaohan, GE Yonghong. Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears[J]. FOOD SCIENCE, 2020, 41(1): 252-257.

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Effect of Postharvest Sodium Nitroprusside Treatment on the Storage Quality and Cell Wall Degrading Enzymes of Nanguo Pears

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