Abstract
In order to evaluate the influence of salinity and time of application of nitric oxide (NO) on aroma composition and quality of Selva strawberry fruits, the present study was carried out. Treatments included: control, plants sprayed with 75 μM NO solution, plants exposed to 40 mM NaCl salinity stress and plants exposed to 40 mM NaCl and sprayed with 75 μM NO solution 1 week before, simultaneously and 1 week after start of salinity stress. Results of headspace analysis of the fruits aroma and quality parameters indicated that saline conditions modified aroma composition and some quality parameters as ethylbutanoate percentage in aroma was one fifth and ethtyl 2-methyl butanoate was one third of control samples. Salinity caused reduction of TSS and ascorbic acid concentration. Application of NO on plants grown under saline conditions lead to increment of aroma quality as ethyl isovalerate was detected only in aroma of these categories of plants, and concentration of vitamin C and total anthocyanins increased in plants treated with NO. Plants treated with NO at different times had various volatile compounds with different share. For example ocimenone was detected only in fruits treated with NO 1 week before start of salinity stress. Highest amount of total polyphenol compounds and anthocyanins were obtained from plants treated with NO 1 week before or simultaneously with start of salinity stress.
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.
