Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi
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- 作者：Kalyan Barmana ; barman.kalyan@gmail.com" class="auth_mail ; Md. Wasim Siddiquib ; V.B. Patela ; Muneshwar Prasada
- 关键词：Litchi ; Nitric oxide ; Pericarp browning ; Bioactive compound ; Antioxidant capacity ; Shelf life
- 刊名：Scientia Horticulturae
- 出版年：26 May 2014
- 年：2014
- 卷：171
- 期：Complete
- 页码：71-77
- 全文大小：1241 K
文摘
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Nitric oxide donor, sodium nitroprusside (SNP) treatment reduced pericarp browning and extended shelf life of litchi fruit, during storage at ambient condition.
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Fruits treated with SNP (2.0 mM) maintained 42% higher anthocyanin content and preserved bioactive compounds like phenolics, ascorbic acid and antioxidant capacity, compared to control.
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SNP treatment minimized weight loss, decay percentage, and malondialdehyde content in fruit.
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TSS and titratable acidity also maintained higher in SNP treated fruits.