一氧化氮对采后水蜜桃果实衰老和清除自由基酶系影响

为研究一氧化氮(NO)处理对采后水蜜桃果实衰老和清除自由基相关酶的影响,分别采用0、5、10、20和30μL/L的NO气体熏蒸水蜜桃,然后置于20℃下贮藏10 d。结果表明:10μL/L的NO处理可有效地抑制水蜜桃果实软化。对自由基清除酶系影响研究表明,NO处理提高了贮藏期果实超氧化物歧化酶(SOD)、抗坏血酸过氧化物酶(APX)、脱氢抗坏血酸还原酶(DHAR)和单脱氢抗坏血酸还原酶(MDHAR)活性,保持了较高抗坏血酸(ASC)含量。因此,适宜浓度(10μL/L)的NO处理能提高桃果实清除自由基酶系能力,抑制膜脂过氧化并保持细胞膜完整性,进而改善贮藏品质。 

Effect of nitric oxide treatment on senescence and enzymes to scavenge free radical of postharvest peach fruit

Peach fruit were fumigated with 0,5,10,20 and 30 μL / L nitric oxide( NO) respectively,to study the effect of NO on the senescence and enzymes to scavenge free radical of postharvest peach.The results showed 10 μL / L NO treatment could effectively inhibit fruit soften and enhance superoxide dismutase( SOD),ascorbate peroxidase( APX),dehydroascorbate reductase( DHAR),monodehydroascorbate reductase( MDHAR) activity and ascorbate( ASC) content. In conclusion,NO treatment at proper concentration( 10 μL/L) could advance the antioxidant capacity,restrain the peroxidation of membrane lipid and maintain the membrane integration,NO treatment could improve the storage quality of peach fruit.