NO对采后李果实保鲜效果的影响

Effect of Nitric Oxide on the Preservation of Postharvest Plums

以"盖县大李"李果实为试验材料,用0,10,15,30μL/L NO气体熏蒸处理李果实,测定25℃贮藏12 d内果实可溶性固形物含量、硬度、色泽、香气成分、乙烯释放速率和呼吸强度的变化,探讨外源NO熏蒸处理对李果实保鲜效果的影响。结果表明:NO处理显著抑制李果实的乙烯释放速率和呼吸强度,延缓了果实硬度的下降和可溶性固形物含量的升高,有效抑制李果实贮藏过程中转红,15μL/L NO处理也显著保持贮藏过程中李果实香气成分。本实验以15μL/L NO处理效果最好。

Plum fruit were fumigated with 0,10,15 and 30 μL/L NO gas and then stored for 12 days at 25 ℃, the effect of NO on the quality properties such as soluble solid content （SSC）, firmness, color, aroma content and ethylene production and respiration rate was investigated.The results indicated that treatment with NO significantly inhibited ethylene production and respiration rate, delayed the increase of SSC and decrease of firmness and inhibited the fruit from turning red.The treatment with 15 μL/L NO had the best effect,which al- so maintained more aroma content.