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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
