Changes in quality and defense resistance of kiwifruit in response to nitric oxide treatment during storage at room temperature

Abstract

The effects of nitric oxide (NO) treatment on quality and disease resistance of kiwifruit (Actinidia deliciosa) cv. ‘Bruno’ were investigated after the fruits were immersed in 0.2mM sodium nitroprusside or water (as control) for 10min and then stored at room temperature. NO treatment reduced diseases incidence; delayed the increase in soluble solid content and the loss of vitamin C (Vc); increased the activities phenylalanine ammonialyase (PAL), peroxidase (POD), and β-1,3-glucanase, with accompanying up-regulation of PAL, POD and chitinase (CHT) expression; and elevated the level of total phenolics, flavonoids, hydroxyproline-rich glycoprotein, and lignin during storage. Thus, NO treatment was beneficial to the maintenance of fruit quality and improvement of disease resistance of kiwifruit during storage.