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Nitric oxide maintains postharvest quality of navel orange fruit by reducing postharvest rotting during cold storage by enhancing antioxidant activity
Physiological and Molecular Plant Pathology ( IF 2.7 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.pmpp.2020.101589 Liqin Zhu , Rui Yang , Ying Sun , Fengying Zhang , Huaying Du , Wei Zhang , Chunpeng Wan , Jinyin Chen
Physiological and Molecular Plant Pathology ( IF 2.7 ) Pub Date : 2021-01-01 , DOI: 10.1016/j.pmpp.2020.101589 Liqin Zhu , Rui Yang , Ying Sun , Fengying Zhang , Huaying Du , Wei Zhang , Chunpeng Wan , Jinyin Chen
Abstract Current study aimed to evaluate the effects of fumigation with 15 μl L-1 nitric oxide (NO) on the quality of ‘Newhall’ navel orange fruit during storage at 5 oC. Fruits quality parameters, decay rate, antioxidant capacity, antioxidant enzymes activities and disease resistance related enzymes activities were evaluated. NO treatment significantly inhibited the increasing weight loss, maintained soluble solid content (SSC), titratable acid (TA) and vitamin C (VC) contents (P
中文翻译：
一氧化氮通过增强抗氧化活性减少冷藏期间的采后腐烂，从而保持脐橙果实的采后品质
摘要 目前的研究旨在评估用 15 μl L-1 一氧化氮 (NO) 熏蒸对 'Newhall' 脐橙果实在 5 oC 储藏期间品质的影响。评价果实品质参数、腐烂率、抗氧化能力、抗氧化酶活性和抗病相关酶活性。NO处理显着抑制体重减轻的增加，维持可溶性固形物（SSC）、可滴定酸（TA）和维生素C（VC）含量（P
更新日期：2021-01-01
中文翻译：
一氧化氮通过增强抗氧化活性减少冷藏期间的采后腐烂，从而保持脐橙果实的采后品质
摘要 目前的研究旨在评估用 15 μl L-1 一氧化氮 (NO) 熏蒸对 'Newhall' 脐橙果实在 5 oC 储藏期间品质的影响。评价果实品质参数、腐烂率、抗氧化能力、抗氧化酶活性和抗病相关酶活性。NO处理显着抑制体重减轻的增加，维持可溶性固形物（SSC）、可滴定酸（TA）和维生素C（VC）含量（P
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