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作 者:Zhang Chang Shi Jingying Zhu Liqin Li Changle Wang Qingguo
机构地区:[1]College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China [2]College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China
出 处:《International Journal of Agricultural and Biological Engineering》2014年第6期114-122,共9页国际农业与生物工程学报(英文)
基 金:supported by the Project of National Natural Science Foundation of China(No.31101371 and No.31101372);Science and Technology Development Plan of Shandong Province(No.2014GNC113009);China Postdoctoral Science Foundation(No.201104605).
摘 要:Hydrogen sulfide(H2S)and nitric oxide(NO)as two signal molecules play prominent roles in plant response to biotic stress.The combination effects of these two molecules on ripening and decay of postharvest strawberry were investigated.Strawberries were first dipped in distilled water,0.8 mmol/L NaHS solution,5μmmol/L sodium nitroprusside(SNP)solution,and combinative solutions of 0.8 mmol/L NaHS and 5μmmol/L SNP for 10 min,respectively,and then stored at 20°C.Results showed that the effects of the co-treatment of 0.8 mmol/L NaHS solution and 5μmmol/L SNP solution were superior to that of other treatments.The former could suppress the percentage of fruit decay,inhibit respiration rate,maintain the original crust color,and slow down the decrease of firmness and the change of relative conductivity,which preserved the fruit quality.Further investigation showed that co-treatment of hydrogen sulfide and nitric oxide maintained higher activities of chitinase(CHI)and beta-1,3-glucanase(GNS),and lowered activities of pectin methylesterase(PME),polygalacturonase(PG)and endo-β-1,4-glucanase(EGase).The study indicated that the synergistic function of H2S and NO could effectively prolong the shelf life and reduce the decay rate of harvested strawberry.
关 键 词:hydrogen sulfide nitric oxide STRAWBERRY enzyme activities shelf life
分 类 号:X70[环境科学与工程—环境工程]
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