Nitric oxide delays chlorophyll degradation and en

Authors: Yansheng Wang Zisheng Luo Ruixue Du

Publish Date: 2015/03/19

Volume: 37, Issue: 4, Pages: 74-

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Abstract

The effect of nitric oxide NO on chlorophyll degradation and antioxidant response in banana fruits after cold storage was investigated Preclimacteric green banana fruit treated with NO donor sodium nitroprusside of 005 mM was stored at 7 °C for 15 days and then ripened at 22 °C for 6 days Chilling injury CI index color chlorophyll total phenolics activities of chlorophyllase Mgdechelatase catalase CAT ascorbate peroxidase APX guaiacol peroxidase POD phenylalanine ammonialyase PAL and polyphenol oxidase PPO of the banana peel together with firmness titratable acidity TA and total soluble sugar TSS of the banana pulp were analyzed in this research NO treatment improved chilling tolerance of banana fruits as shown by the reduced CI index The retarded color change of the peel and higher firmness TA and TSS content of the pulp showed that ripening process of NOtreated banana fruit was delayed by 2 days The activities of chlorophyllase and Mgdechelatase were significantly inhibited by NO resulting in the retention of chlorophyll content Further investigation showed that activities of CAT APX and POD were enhanced in NOtreated banana fruits Compared to control fruits NO treatment significantly promoted PAL activity and inhibited PPO activity and thus led to higher levels of total phenolics content Results suggested that NO could enhance both enzymatic and nonenzymatic antioxidant system and thus retarded chlorophyll degradation of banana fruits Due to its effect on inhibition of chlorophyll degradation enzyme activities and promotion of the antioxidant defense system NO is suggested as a potential approach to preserve chlorophyll content and maintain fruit quality of banana fruits after cold storage

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