Effect of nitric oxide on ethylene production in strawberry fruit during storage

• Published in: Food chemistry Vol. 100; no. 4; pp. 1517 - 1522
• Main Authors: Zhu, Shu-hua, Zhou, Jie
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2007
• Subjects: 1-aminocyclopropane-1-carboxylic acid; ACC oxidase; ACC synthase; Ethylene; ethylene production; food storage; Fragaria ananassa; Nitric oxide; postharvest physiology; postharvest treatment; Sodium nitroprusside; storage quality; strawberries; Strawberry; ACC oxidase; Sodium nitroprusside; ACC synthase; Nitric oxide; Strawberry; Ethylene
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.12.022

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. We have examined the effect of 1.0, 5.0 and 10.0 μmol l −1 SNP aqueous solution on ethylene production, respiration rate, 1-aminocyclopropane-1-carboxylic acid (ACC) content and the activities of ACC synthase and ACC oxidase in post-harvest strawberry (“Fengxiang”). The most remarkable effect was obtained with 5 μmol l −1 SNP aqueous solution, which significantly inhibited ethylene production, respiration rate, the activity of ACC synthase and reduced the content of ACC, but did not significantly affect the activity of ACC oxidase. SNP at 10 μmol l −1 harmed the fruits; 1 μmol l −1 SNP was too low to significantly extend strawberry storage life. It was suggested that NO could decrease ethylene output, through inhibiting ACC synthase activity reducing ACC content.