硝普钠处理对先锋樱桃贮藏品质的影响

Effect of Sodium Nitroprusside Application on the Storage Quality of Van Cherry

为探究一氧化氮(nitric oxide,NO)对樱桃贮藏品质的影响,以先锋樱桃为试材,研究0.2、0.4、0.6 mmol/L NO外源供体硝普钠(sodium nitroprusside,SNP)溶液处理对樱桃果实在4℃下贮藏30 d的品质变化影响。结果表明:贮藏30 d后,0.4 mmol/L SNP处理组樱桃果实贮藏品质最好,相比于对照组,其失重率降低43.20%,硬度、色差和可溶性固形物含量(soluble solid content,SSC)分别提高52.60%、18.83%和31.84%。贮藏期间0.4 mmol/L SNP处理组明显抑制了樱桃果皮的褐变,多酚氧化酶(polyphenol oxidase,PPO)活性降低61.39%,樱桃果实的总酚含量(total phenol content,TPC)、过氧化氢酶(catalase,CAT)和过氧化物酶(peroxidase,POD)活性分别提高了177.50%、53.05%和38.33%,同时抑制过氧化氢和丙二醛的积累,保持樱桃膜组织结构完整。0.4 mmol/L SNP处理后各项指标均显著优于对照组(P<0.05),表明0.4 mmol/L SNP处理可以延缓樱桃果实采后的衰老,有效延长樱桃果实的贮藏期,对樱桃采后贮藏保鲜效果良好。

To investigate the effects of nitric oxide(NO)on the storage quality of cherries,Van cherries were used to examine the impact of external NO donor sodium nitroprusside(SNP)solutions with concentrations of 0.2,0.4,0.6 mmol/L on the quality changes of cherries stored at 4℃for 30 d.The results showed that the cherries treated with 0.4 mmol/L SNP exhibited the best storage quality after 30 d of storage.Compared with the control group,the weight loss rate decreased by 43.20%,and the hardness,color difference,as well as soluble solid content(SSC)increased by 52.60%,18.83%,and 31.84%respectively.During the storage period,the 0.4 mmol/L SNP application significantly inhibited cherry skin browning,with polyphenol oxidase(PPO)activity decreasing by 61.39%.The total phenol content(TPC)of the cherries,as well as the activities of catalase(CAT)and peroxidase(POD),increased by 177.50%,53.05%,and 38.33%respectively.The accumulation of hydrogen peroxide and malondialdehyde was also inhibited of the 0.4 mmol/L SNP application,preserving the integrity of the cherry membrane tissue structure.All indicators of the 0.4 mmol/L SNP application were significantly better than those of the control group(P<0.05),indicating that the 0.4 mmol/L SNP application can delay the aging of cherry fruits after harvest,effectively extending their storage period.This application demonstrated a good preservation effect on cherry post‐harvest storage.