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当前位置: 首页 > 文章 > Cooperative effects of hydrogen sulfide and nitric oxide on delaying softening and decay of strawberry 国际农业与生物工程学报 2014,7 (6)
Position: Home > Articles > Cooperative effects of hydrogen sulfide and nitric oxide on delaying softening and decay of strawberry International Journal of Agricultural and Biological Engineering 2014,7 (6)

Cooperative effects of hydrogen sulfide and nitric oxide on delaying softening and decay of strawberry

作  者：
Chang Zhang;Jingying Shi;Liqin Zhu;Changle Li;Qingguo Wan
单  位：
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China;College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China;College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Chin
关键词：
mmol;decay;nitric oxide;strawberry;solution;hydrogen sulfid
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, 5 mu mmol/L sodium nitroprusside (SNP) solution, and combinative solutions of 0.8 mmol/L NaHS and 5 mu mmol/L SNP for 10 min, respectively, and then stored at 20 degrees C. Results showed that the effects of the co-treatment of 0.8 mmol/L NaHS solution and 5 mu mmol/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-beta-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.

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