为探明NO熏蒸降低冷藏枸杞鲜果活性氧代谢减轻褐变，以“宁杞七号”枸杞鲜果为试验材料，采用300 μL/L（0 μL/L NO为对照）的NO气体对“宁杞七号”熏蒸处理3 h，贮藏于3±0.5 ℃条件。结果表明：NO熏蒸处理能显著抑制枸杞鲜果褐变度的上升（p<0.05）。在贮藏末期，NO熏蒸处理组枸杞鲜果还原型谷胱甘肽（GSH）含量、过氧化物酶（POD）及超氧化物歧化酶（SOD）活力分别较对照组高32.65%、0.03%、0.21%；氧化型谷胱甘肽（GSSG）、过氧化氢（H2O2）含量、超氧阴离子（O2-）生成速率及过氧化氢酶（CAT）活力分别较对照组低18.97%、28.21%、42.99%、0.08%；与贮藏第0 d相比，对照组抗坏血酸过氧化物酶（APX）活力上升5.33%，处理组下降29.39%，对照组谷胱甘肽还原酶（GR）活力下降31.52%，处理组上升1.22%。且在整个贮藏过程中，NO处理组枸杞鲜果中还原型抗坏血酸（ASA）含量及GSH/GSSG值均显著高于对照组（p<0.05）。综合以上结果说明，300 μL/L NO熏蒸处理加快了活性氧自由基清除速率，维持细胞膜的完整性，从而延缓了枸杞鲜果的褐变进程。

In order to explore the effect of NO fumigation on the reduction of active oxygen metabolism and browning during cold storage of fresh Lycium barbarum fruits, “Ningqi No.7” Lycium barbarum fruits were used as the experimental materials, and fumigation of "Ningqi No.7" was conducted using 300 μL/L NO (0 μL/L as the control) for 3 h followed by storage at 3±0.5 ℃. The results showed that: NO fumigation treatment could significantly inhibit the increase in browning degree of fresh Lycium barbarum fruits (p<0.05). At the end of storage, the NO treated fruits had higher glutathione (GSH) content, peroxidase (POD) activity and superoxide dismutase (SOD) activity (increased by 32.65%, 0.03% and 0.21% respectively), and lower L-glutathione oxidized (GSSG) content, hydrogen peroxide (H2O2) content, superoxide anion (O2-) formation rate and catalase (CAT) activity (decreased by 18.97%, 28.21%, 42.99% and 0.08%, respectively), compared with the control group. Compared with day 0 of the storage, the activity of ascorbate peroxidase (APX) increased by 5.33% in the control group but decreased by 29.39% in the treatment group, whereas, the activity of glutathione reductase (GR) decreased by 31.52% in the control group but increased by 1.22% in the treatment group. Throughout the storage, the ascorbic acid (ASA) content and GSH/GSSG ratio were significantly (p<0.05) higher for the fruits treated with NO than for the control group. The above results showed that the 300 μL/L NO fumigation accelerated the scavenging rate of active oxygen species and maintained the integrity of cell membranes, thereby delaying the browning of fresh Lycium barbarum fruit.

新疆自治区林业改革与发展补助资金项目（XJLG201903）