Synergistic Effect of Salicylic Acid and Nitric Oxide Treatment on Quality and Antioxidant Activity in Postharvest Mango Fruit

被引：1

作者：

Ren Y. ^{[1
,2
]}

Xue Y. ^{[1
]}

Tian D. ^{[2
]}

He J. ^{[1
]}

Zhang L. ^{[1
]}

Wu Q. ^{[2
]}

Liu S. ^{[2
]}

机构：

[1] School of Environmental and Safety Engineering, Changzhou University, Changzhou

[2] College of Agriculture, Guizhou University, Guiyang

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 09期

关键词：

Mangifera indica L; Nitric oxide; Salicylic acid; Synergistic effect;

D O I：

10.7506/spkx1002-6630-20200507-065

中图分类号：

学科分类号：

摘要：

In order to investigate the synergistic effect of salicylic acid (SA) and nitric oxide (NO) treatment on the storage quality and antioxidant capacity of mango after harvest, the fruit (Mangifera indica L. cv. 'Tainong' ) were pretreated with 2 mmol/L SA, 0.25 mmol/L sodium nitroprusside (SNP, a NO donor) or their combination before storage at room temperature, and the changes in their appearance, flavor, antioxidant contents, total antioxidant capacity, reactive oxygen species (ROS) levels and malondialdehyde (MDA) contents, and antioxidant enzymes activities were analyzed during storage. The results showed that SA and SNP especially when they were combined effectively delayed the yellowing and softening process of mango fruit, decreased the mass loss and disease index, inhibited the decrease in the contents of titratable acid, ascorbic acid and total phenols, improved the activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), enhanced total antioxidant capacity, and decreased the rate of superoxide anion production and the accumulation of hydrogen peroxide and MDA, thereby alleviating oxidative stress, when compared with the control group treated with distilled water. Altogether, these findings indicated that SA and SNP had synergistic effects in maintaining the storage quality of mango fruit, which can provide a theoretical basis for improving the storage quality and prolonging the shelf life of mango fruit. © 2021, China Food Publishing Company. All right reserved.

引用

页码：151 / 159

页数：8

共 27 条

[1] KAYA C, ASHRAF M, ALYEMENI M N, Et al., The role of endogenous nitric oxide in salicylic acid-induced up-regulation of ascorbate-glutathione cycle involved in salinity tolerance of pepper (Capsicum annuum L.) plants, Plant Physiology and Biochemistry, 147, pp. 10-20, (2020)
[2] NAMDJOYAN S, KERMANIAN H, SOORKI A A, Et al., Interactive effects of salicylic acid and nitric oxide in alleviating zinc toxicity of safflower (Carthamus tinctorius L.), Ecotoxicology, 26, 6, pp. 752-761, (2017)
[3] ZHU S H, SUN L N, ZHOU J., Effects of different nitric oxide application on quality of kiwifruit during 20℃ storage, International Journal of Food Science and Technology, 45, 2, pp. 245-251, (2010)
[4] CHENG G P, YANG E, LU W J, Et al., Effect of nitric oxide on ethylene synthesis and softening of banana fruit slices during ripening, Journal of Agricultural and Food Chemistry, 57, 13, pp. 5799-5804, (2009)
[5] HU M J, ZHU Y Y, LIU G S, Et al., Inhibition on anthracnose and induction of defense response by nitric oxide in pitaya fruit, Scientia Horticulturae, 245, pp. 224-230, (2019)
[6] YAN B W, ZHANG Z, ZHANG P, Et al., Nitric oxide enhances resistance against black spot disease in muskmelon and the possible mechanisms involved, Scientia Horticulturae, 256, (2019)
[7] WANG Zhen, MA Lin, ZHANG Xiongfeng, Et al., The effect of exogenous salicylic acid on antioxidant activity, bioactive compounds and antioxidant system in apricot fruit, Scientia Horticulturae, 181, pp. 113-120, (2015)
[8] SUPAPVANICH S, MITSANG P, YOURYON P., Preharvest salicylic acid application maintains physicochemical quality of 'Taaptimjaan' wax apple fruit (Syzygium samarangenese) during short-term storage, Scientia Horticulturae, 215, pp. 178-183, (2017)
[9] DA ROCHA NETO A C, LUIZ C, MARASCHIN M, Et al., Efficacy of salicylic acid to reduce Penicillium expansum inoculum and preserve apple fruits, International Journal of Food Microbiology, 221, pp. 54-60, (2016)
[10] SHI Z J, WANG F, LU Y Y, Et al., Combination of chitosan and salicylic acid to control postharvest green mold caused by Penicillium digitatum in grapefruit fruit, Scientia Horticulturae, 233, pp. 54-60, (2018)

← 1 2 3 →