FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 250-254.doi: 10.7506/spkx1002-6630-200906059

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Effects of Nitric Oxide Fumigation on Postharvest Quality and Antioxidant Enzymes of Brassica alboglabra Bailey

DAN Yang1,2,WU Cheng-yong2,LIN Jie2,HUANG Xiao-fang2,CHEN Bin2   

  1. (1. College of Crops, Fujian Agriculture and Forestry University, Fuzhou 350003, China;
    2. Fuzhou Chaoda Modern Agriculture Development Ltd., Fuzhou 350003, China)
  • Received:2008-02-21 Revised:2008-09-06 Online:2009-03-15 Published:2010-12-29
  • Contact: DAN Yang1,2 E-mail:dany@chaoda.com;leaf_dy@sina.com

Abstract:

In order to determine the proper fumigation time of nitric oxide (NO), the change tendencies of NO concentration from 60 μl/L and 100μl/L were investigated in the presence of Brassica alboglabra Bailey. Furthermore, the effects of NO concentrations of 60 μl/L and 100 μl/L on postharvest weight loss, flowering ratio, yellowing ratio of leaves and anti-oxidation enzymes were also investigated. The results showed that the proper fumigation time of NO is 30 minutes. The presence of Brassica alboglabra Bailey can control the accumulation of NO2, which is the product of NO oxidation. The fumigation of NO could effectively inhibit the flowering ratio and the yellowing ratio of leaves of Brassica alboglabra Bailey, but has no effects on the postharvest weight loss. Moreover, the fumigation of NO could control the activity decreases of SOD and CAT and the increase of MDA content.

Key words: Brassica alboglabra Bailey, postharvest, nitric oxide, quality, anti-oxidant enzyme

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