Effects of interaction of hydrogen sulfide and nitric oxide on postharvestquality and antioxidant system of banana
CUI Wenyu1, XU Xinyue1, ZHANG Rentang2, GONG Zhiqing1, WANG Wenliang*, WANG Yansheng1*
1(Institute of Agro-Products processing Science and Technology; Key Laboratory of Agro-Products Processing Technology of Shandong Province,SAAS,Shandong;Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture,SAAS,Jinan 250100,China) 2(College of food Science and Engineering, Shandong Agricultural University, Tai’an 271000,China)
Abstract: As important signaling molecules, hydrogen sulfide (H2S) and nitric oxide (NO) form a complex plant signal network with other signal molecules. In order to further explore the effects of H2S, NO and their interactions on banana's quality and antioxidant system in low temperature storage, bananas were stored at 7 ℃ for 15 d after treatment with 1 mmol/L H2S, 2 mmol/L NO, 0.03 mmol/L c-PTIO (NO inhibitor) and distilled water. The results show that H2S can significantly increase the NO content. Both H2S and NO treatments can maintain the hardness of banana fruits, inhibit the increase of malondialdehyde (MDA) content and relative conductivity, reduce the chilling injury index, and maintain good gloss and smoothness of banana peel Bright colors. The effect of NO and H2S treatment is better than that of distilled water and c-PTIO treatment. Both NO and H2S treatment can increase the superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbic acid levels in banana fruits, as well as antioxidant enzyme activities such as oxidase (APX) and phenylalanine ammonia lyase (PAL), thereby reduces tissue oxidation levels and inhibiting membrane lipid oxidation processes. Among them, the effects of NO and H2S treatment were significant in the pre-storage period, while the effect of c-PTIO treatment was the worst. It can be seen that the interaction of H2S and NO plays an important role in inducing cold tolerance in bananas.
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CUI Wenyu,XU Xinyue,ZHANG Rentang,et al. Effects of interaction of hydrogen sulfide and nitric oxide on postharvestquality and antioxidant system of banana[J]. Food and Fermentation Industries, 2020, 46(13): 166-173.
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