Enhancement of Chilling Tolerance of Hami Melon Fruits in Postharvest Storage Period by Using Nitric Oxide Fumigation
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Abstract:
The effects of nitric oxide (NO) fumigation on chilling tolerance of Hami melon fruit in postharvest storage were investigated. The muskmelon fruit, 'Xizhoumi25' muskmelon, was used as a test material and was fumigated with 60 μL/L NO for 3 h and stored at (1 ± 0.5℃), (3 ± 0.5℃) and (5 ± 0.5℃), respectively. The chilling injury incidence and chilling index were counted. The activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), the production rate of superoxide anion (O2ˉ·) and the content of hydrogen peroxide (H2O2) were determined regularly. The results showed that NO treatment could increase the activities of SOD and POD and inhibit the production rate of O2ˉ·. At the storage temperature of 1℃, the incidence of chilling injury was the highest and the occurrence of chilling injury was reduced by NO treatment. At the storage temperature of 3℃, the chilling injury incidence occurred slightly in the control fruit , but the chilling injury was inhibited by NO-treatment. When the storage temperature was 5℃, the chilling injury and disease symptoms occurred in the late storage period, and the chilling injury and disease were alleviated by NO treatment. The antioxidant enzyme activity was increased and the accumulation of reactive oxygen species (ROS) were inhibited by NO fumigation, thus reducing the chilling injury of fruits. The storage quality of Hami melon fruit could be maintained, and the occurrence of chilling injury could also be inhibited by the NO fumigation treatment at 3 ℃.
