Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao) in relation to fruit quality

@article{Zhu2009EffectsON,
  title={Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao) in relation to fruit quality},
  author={Shuhua Zhu and Lina Sun and Jie Zhou},
  journal={Lwt - Food Science and Technology},
  year={2009},
  volume={42},
  pages={1009-1014}
}
Abstract The effect of nitric oxide fumigation on phenolic metabolism of harvested Chinese winter jujube in relation to the fruit quality was investigated. The fruits were fumigated for 3 h with NO (0, 10, 20 and 30 μl/l) then stored at 22 °C and RH 95%. Changes in color, phenol and anthocyanin levels in pericarp, activities of the related enzymes, and total soluble solids and vitamin C from mesocarp were measured. The results showed that treatment with 20 μl/l NO significantly slowed the… Expand
Effects of nitric oxide fumigation treatment on retarding cell wall degradation and delaying softening of winter jujube (Ziziphus jujuba Mill. cv. Dongzao) fruit during storage
Abstract Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) fruit were fumigated with 20 μL L−1 of nitric oxide (NO) for 3 h and then stored at 0 ± 1 oC with 90–95 % relative humidity for 75 d. TheExpand
Effect of nitric oxide on biochemical and antioxidant properties of pomegranate fruit cv. Shishe-kab during cold storage
Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determineExpand
Maintaining the postharvest quality and bioactive compounds of jujube (Ziziphus jujuba Mill. Cv. ‘Li’) fruit by applying 1-methylcyclopropene
Abstract The aim of this research was to determine the effects of 1-methylcyclopropene (1-MCP, 312.5, 625 and 1000 nl L−1) on fruit quality and bioactive compounds of jujube (Zizyphus jujuba Mill.Expand
Effect of methyl jasmonate on reactive oxygen species, antioxidant systems, and microstructure of Chinese winter jujube at two major ripening stages during shelf life
ABSTRACT The effect of post-harvest application of methyl jasmonate (MeJ) on reactive oxygen species, antioxidant systems, and cellular structure in Chinese winter jujube (Ziziphus Jujuba Mill.) atExpand
Effects of Nitric Oxide on Postharvest Quality and Soluble Sugar Content in Papaya Fruit during Ripening
The present study was performed to investigate the effect of nitric oxide (NO) fumigation on fruit ripening of harvested “Sui you 2” Carica papayas in relation to postharvest quality and solubleExpand
The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)
Abstract Hull browning decreases the postharvest-life and marketability window of fresh pistachio fruit in which to the current study aims to evaluate the inhibitory effect of nitric oxide (NO), asExpand
Influence of postharvest nitric oxide and Aloe vera gel application on sweet cheery quality indices and storage life.
Because of the harmful effects of chemicals on human health and environment, the use of these compounds in postharvest technology of horticulture crops is highly restricted. In this study, effect ofExpand
Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages
Chinese jujube (Ziziphus jujuba Mill.) is admired for its high nutritional value and has been commonly used in traditional Chinese medicine for its remarkable health functions. The antioxidantExpand
Effects of carbon monoxide on quality, nutrients and antioxidant activity of post-harvest jujube.
TLDR
Fumigating jujubes with proper concentration of CO probably is a potential novel method for post-harvest jujube preservation in the future. Expand
Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning
Abstract Surface browning is an important cause of deterioration of fresh-cut apples during postharvest handling. ‘Granny Smith’ apple slices treated with NO gas (10 μL/L) and the NO donor compoundExpand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 31 REFERENCES
Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism
The effects of nitric oxide (NO) on enzymatic browning of harvested longan fruit in relation to phenolic metabolisms were investigated. Fruits were dipped for 5 min in 1 mM sodium nitroprussideExpand
Effect of Nitric Oxide on Alcoholic Fermentation and Qualities of Chinese Winter Jujube During Storage
Abstract This article investigates the effects of nitric oxide (NO) on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browningExpand
Effect of nitric oxide on ethylene production in strawberry fruit during storage
Abstract Strawberry is a non-climacteric fruit, with low ethylene production rate after harvest. Its response to nitric oxide (NO), which can be released from sodium nitroprusside (SNP), was studied.Expand
Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments
Abstract Changes in fruit quality, decay, phenolic and anthocyanin content, and antioxidant capacity of strawberries ( Fragaria × ananassa Duch. cv. Allstar) stored under air and high oxygenExpand
The characterization and contrasting effects of the nitric oxide free radical in vegetative stress and senescence of Pisum sativum Linn. foliage
TLDR
Emission of both NO and ethylene from pea foliage increases with duration of stress and/or senescence promoting conditions and, depending on concentration, NO appears to exert a stress-coping or, contrariwise, an inhibitory effect on leaf growth. Expand
Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits.
TLDR
The increase observed in antioxidant capacity through postharvest phenolic synthesis and metabolism suggested that commercially feasible technologies may be developed to enhance the health functionality of small fruit crops. Expand
Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning
Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a purified PPO, anthocyanin extract and phenolic extract. Lychee PPOExpand
Effects of CO/sub 2/ on total phenolics, phenylalanine ammonia lyase, and polyphenol oxidase in lettuce tissue
An atmosphere of air + 15% CO/sub 2/ caused CO/sub 2/ injury in lettuce (Lactuca sativa L.) in about 10 days at 0/sup 0/C. However, subsequent removal of CO/sub 2/ was necessary for the brown stainExpand
Role of anthocyanin degradation in litchi pericarp browning
Abstract Pericarp browning is the main problem of post-harvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit. Underhill and Critchley (1994) .Expand
Inhibition by nitric oxide of ethylene biosynthesis and lipoxygenase activity in peach fruit during storage
Abstract The effects of nitric oxide (NO) on ethylene biosynthesis and lipoxygenase (LOX) activity in a climacteric peach fruit ( Prunus persica (L.) Batsch., cv. Feicheng) were studied. It wasExpand
...
1
2
3
4
...