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REN Yan- fang, HE Jun- yu, LIU Dong, LIU Jin- ping. Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature[J]. Science and Technology of Food Industry, 2016, (05): 329-333. doi: 10.13386/j.issn1002-0306.2016.05.058
Citation: REN Yan- fang, HE Jun- yu, LIU Dong, LIU Jin- ping. Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature[J]. Science and Technology of Food Industry, 2016, (05): 329-333. doi: 10.13386/j.issn1002-0306.2016.05.058

Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature

doi: 10.13386/j.issn1002-0306.2016.05.058
  • Received Date: 2015-08-04
  • “Dawuxing ” loquat( Eriobotrya japonica Lindl. cv. Dawuxing) fruits were used to assay the effects of sodium nitroprusside( SNP,a nitric oxide donor) on fruit quality during storage period.The results showed that 0.05 and 0.25 mmol / L SNP inhibited the increase of fruit firmness and water loss,decreased the rot index and browning index,prevented the decrease of soluble solids content( SSC),titratable acidity( TA) and vitamin C( VC) content,and decreased the respiratory rate of fruits. However,0.01 mmol / L SNP treatment had no significant effect on the fruit quality of loquat,and 1.0 mmol / L SNP treatment showed toxicity on loquat,therefore it promoted the senescence and quality deterioration.In conclusion,0.05 mmol / L SNP treatment had the best effect on the freshkeeping of“Dawuxing”loquat.
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