Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Abstract

SummarySenescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherries preserved at 4 °C for 30 days. Results suggested that 400 μm SNP treatment significantly enhanced the antioxidant capacity and maintained better fruit quality. Specifically, SNP treatment inhibited the activity of polyphenol oxidase, delayed the browning of cherry flesh and reduced soluble quinone content. Meanwhile, the peroxidase (POD), catalase and phenylalanine ammonia‐lyase (PAL) activities were enhanced by SNP treatments, while reactive oxygen species accumulation and membrane lipid peroxidation were alleviated. In addition, SNP treatment increased the accumulation of phenols, flavonoids and anthocyanins, which also enhanced the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity in cherries. Therefore, our results support SNP treatment to be a potential approach to delay flesh browning and maintain the sensory and nutritional qualities of cherries.