Abstract
Banana fruits harvested at the mature green stage were treated with 60μLL−1 nitric oxide (NO) for 3h at 22°C, and then stored at 7±1°C with 90% RH for 15 days. The results showed that the application of NO at 60μLL−1 was most effective in reducing chilling injury in banana fruit. The treatment reduced increases in electrolyte leakage and malondialdehyde content, and delayed increases in both superoxide anion (O2−) production rate and H2O2 content. Fruit treated with NO exhibited higher activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX), and significantly higher expression of MaSOD, MaCAT, MaPOD and MaAPX genes than control fruit during storage. These results indicate that NO treatment might enhance chilling tolerance of banana fruit via improving the activities of antioxidant enzymes and inducing the expression of antioxidant-related genes.
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