NO Fumigation Regulates Active Oxygen Metabolism and Mitigates Browning in Fresh Lycium barbarum Fruit during Cold Storage
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Abstract:
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.
