Effects of Nitric Oxide on the Quality and Pectin Metabolism of Yali Pears During Cold Storage
LIU Li-qin, DONG Yu, GUAN Jun-feng (College of Agronomy, Agricultural University of Hebei/Hebei Sub-Center of Chinese National Maize Improvement Center/Northern China Key Laboratory for Crop Germplasm Resources, Ministry of Education)
The effect of fumigation with 10, 20, and 30 μL L-1 nitric oxide (NO) was investigated to study the effects of NO on thequality of Yali pears during cold storage. The ethylene production, composition of cell walls, and cell-wall-modifyingenzyme activities were measured on fruits which were fumigated with NO (20 μL L-1). The results showed that NO not onlyreduced the peak value of ethylene production rate, the soluble sugar, soluble solid content, maintained higher firmness,starch, and NO content, but also retarded the degradation of covalent soluble pectin, accumulation of ionic soluble pectinand water soluble pectin. Moreover, NO fumigation decreased the activities of polygalacturonase (PG) and â-galactosidase(â-Gal) and delayed the peak of PG activity of fruits. Therefore, it indicated that NO fumigation could delay the softeningand ripening of Yali pears.
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