以硝普钠(SNP)为NO供体,研究了6个浓度NO处理(0.01、0.05、0.1、0.2、0.4、0.6 mmol/L SNP)对格兰德绿芦笋货架期保鲜效果的影响。结果表明:不同浓度的NO处理均可提高绿芦笋货架期的保鲜效果,其中0.2 mmol/L SNP处理的效果最好,该处理释放的NO可延缓绿芦笋的总糖、可滴定酸(TA)和叶绿素含量下降,增强活性氧的清除能力。0.4 mmol/L SNP处理可延缓绿芦笋TA、Vc和叶绿素含量的下降,但其导致清除活性氧的能力下降。0.6 mmol/L SNP处理降低了绿芦笋总糖和Vc含量,而对叶绿素和活性氧清除能力的影响与对照无差异。因此,0.2 mmol/L SNP处理释放的NO可提高绿芦笋货架期的保鲜效果。

Using sodium nitroprusside(SNP) as a nitric oxide(NO) donor,the effects of different concentrations of nitric oxide treatment(0.01,0.05,0.1,0.2,0.4,0.6mmol/L SNP) on the preservation of shelf life of green asparagus(Grand) were studied.The results showed that the treatment with 0.2mmol/L SNP was the best.It could inhibit the decrease of total sugar,titratable acid and chlorophyll content,and increase the ability to scavenge oxygen radicals.Treatment with 0.4mmol/L SNP could inhibit the decrease of titratable acid,vitamin C and chlorophyll content of green asparagus,but decreased scavenging ability of oxygen radicals.Treatment with 0.6mmol/L SNP reduced the content of total sugar,and vitamin C of green asparagus.But the effect of chlorophyll content and oxygen radical-scavenging ability were not significant in comparison with CK.Therefore,It was considered NO released from 0.2 mmol/L SNP aqueous solution could increase the shelf life of green asparagus.