http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Yanfang Ren,Junyu He,Houyu Liu,Guoqing Liu,Xiaoling Ren 한국원예학회 2017 Horticulture, Environment, and Biotechnology Vol.58 No.1
We investigated the effects of nitric oxide (NO) on quality, membrane lipid peroxidation, and antioxidantenzymes in mango (Mangifera indica L. cv ‘Tainong’) fruit during ripening. Fruits were treated with 0.25 mmol·L-1sodium nitroprusside (SNP) by the immersion method and stored at 23°C for 20 days. SNP treatment significantlysuppressed the respiration rate, enhanced fruit firmness, and decreased the rot index, peel color index, and weightloss in the fruit. This treatment also slowed the increase in soluble solids content (SSC) while maintaining highlevels of titratable acidity (TA), ascorbic acid (AsA), and phenolic compounds. Furthermore, SNP treatment enhancedthe antioxidant activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) and reduced theactivities of lipoxygenase (LOX) and polyphenol oxidase (PPO) in mango fruit, which was associated with the reducedaccumulation of malondialdehyde (MDA), superoxide anion radical (O2•-), and hydrogen peroxide (H2O2) comparedwith the control. Therefore, the addition of exogenous SNP has the potential for improving quality and prolongingthe shelf life of mango fruits by protecting them against oxidative damage caused by ROS during ripening.