Using Principal Component Analysis to Analyze the Effect of Nitric Oxide on Storage Quality of Green Asparagus

Abstract

Abstract: In order to explore the effect of nitric oxide on its storage quality, green asparagus was immersed in 0.2 mmol/L sodium nitroprusside (SNP) for 5 min before cold storage and chlorophyll, vitamin C, total sugar and total flavonoid contents as well as membrane permeability and antioxidant activity in nitric oxide (NO)-treated green asparagus were measured every four days during 20 days of cold storage. Meanwhile, the effect of NO treatment on comprehensive quality of green asparagus was also evaluated by principal component analysis. The results show that NO treatment could attenuate the decrease of chlorophyll, vitamin C, total sugar and total flavonoid contents, inhibit the increase of lignin content and membrane permeability, and enhance total antioxidant activity of postharvest green asparagus. Principal component analysis revealed that the comprehensive quality of NO-treated green asparagus exhibited a sharp decrease after 12 days of storage, while NO treatment could prolong the shelf life of green asparagus by 4 days. Therefore, NO treatment can be a promising method for maintaining the quality of postharvest green asparagus.

Key words: nitric oxide, green asparagus, storage quality, principal component analysis

CLC Number:

References

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