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Effects of different nitric oxide application on quality of kiwifruit during 20 °C storage
Author(s) -
Zhu Shuhua,
Sun Lina,
Zhou Jie
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02127.x
Subject(s) - chemistry , aqueous solution , nitric oxide , horticulture , actinidia deliciosa , chlorophyll , vitamin c , cold storage , actinidia chinensis , malondialdehyde , botany , food science , antioxidant , biology , biochemistry , organic chemistry
Summary The effects of fumigating with 0, 10, 20, 30 μL L −1 nitric oxide (NO) gas and dipping in 0.5, 1.0 and 2.0 μmol L −1 NO aqueous solution on quality of kiwifruit ( Actinidia Chinensis Planch cv Xuxiang) during storage at 20 °C were evaluated. It was found that fumigating with 20 μL L −1 NO gas and dipping in 1.0 μmol L −1 NO aqueous solution delayed firmness lost and increased SSC/TA ratios of kiwifruits. In comparison with the kiwifruits fumigated with 20 μL L −1 NO, the kiwifruits dipped in 1.0 μmol L −1 NO solution had slower ethylene production, lower contents of soluble solids and malondialdehyde (MDA), higher contents of vitamin C and E, but no significant difference existed in chlorophyll contents. The results suggested that dipping kiwifruits in 1.0 μmol L −1 NO aqueous solution was more effective in maintaining kiwifruits quality during 20 °C storage.