Nitric Oxide Alleviates Deterioration and Preserves Antioxidant Properties in 'Tainong' Mango Fruit During Ripening
2017
Ren, Y., Guizhou University, Guiyang, China | He, J., Guizhou University, Guiyang, China | Liu, H., Guizhou University, Guiyang, China | Liu, G., Guizhou University, Guiyang, China | Ren, X., Guizhou University, Guiyang, China
We investigated the effects of nitric oxide (NO) on quality, membrane lipid peroxidation, and antioxidant enzymes in mango (Mangifera indica L. cv 'Tainong') fruit during ripening. Fruits were treated with 0.25 mmol.L-¹ sodium nitroprusside (SNP) by the immersion method and stored at 23℃ for 20 days. SNP treatment significantly suppressed the respiration rate, enhanced fruit firmness, and decreased the rot index, peel color index, and weight loss in the fruit. This treatment also slowed the increase in soluble solids content (SSC) while maintaining high levels of titratable acidity (TA), ascorbic acid (AsA), and phenolic compounds. Furthermore, SNP treatment enhanced the antioxidant activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) and reduced the activities of lipoxygenase (LOX) and polyphenol oxidase (PPO) in mango fruit, which was associated with the reduced accumulation of malondialdehyde (MDA), superoxide anion radical, and hydrogen peroxide (H₂O₂) compared with the control. Therefore, the addition of exogenous SNP has the potential for improving quality and prolonging the shelf life of mango fruits by protecting them against oxidative damage caused by ROS during ripening.
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