Effects of nitrogen shock treatment on postharvest changes of Yali pears
2016
Yan, Jiaqi | Li, Jian | Xu, Yancong | Li, Liping | Wang, Yousheng
The effects of short-term nitrogen (N₂) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N₂ shocked by exposing them to N₂ for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N₂-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N₂-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N₂-shock treatment during the first 90 days of storage. In addition, N₂-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N₂-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.
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