Effect of Nitric Oxide and Low Temperature Treatment on Storage Quality of Jufeng Grape Fruits

doi:10.7668/hbnxb.2016.S1.033

Abstract

Abstract: This paper aimed to study the effects of nitric oxide(NO) and low temperature treatment on storage quality of grape fruits. Using Jufeng grapes as the experiment material,the grape fruits were soaked with 5,15 and 30 μmol/L NO solution and then stored at 0,25℃. The physiological index including fruits firmness,vitamin C,soluble protein,soluble sugar,reactive oxygen(ROS),malonaldehyde(MDA)and proline were investigated. Compared with 5 and 30 μmol/L NO treatment,15 μmol/L NO kept the grape fruits firmness effectively and delayed the concentration of soluble protein,the content of soluble sugar and vitamin C,also inhibited the increase of reactive oxygen and MDA content and increased the content of proline. 15 μmol/L NO made the grape fruits flavour kept long time during postharvest storage. However low temperature can keep grape fruits hardness effectively,reduce the content of MDA and reactive oxygen,slower the process of fruits rot greatly.The experimental results showed that 15 μmol/L NO and 0℃ storage could keep grape nutritional quality and delay the lower of fruits rot effectively,and then maintain the fruits flavour and enhance the fruits resistance.

Key words: Grape fruits, NO, Cold storage, Quality

CLC Number:

S663.1

ZHAO Haonuan, WANG Haining, CONG Mingyan, HU Shunqing, ZHU Shuhua. Effect of Nitric Oxide and Low Temperature Treatment on Storage Quality of Jufeng Grape Fruits[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2016, 31(S1): 188-194. doi: 10.7668/hbnxb.2016.S1.033.

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