Effects of nitric oxide treatment on the cell wall softening related enzymes and several hormones of papaya fruit during storage

• Autores: Qin Guo, Bin Wu, Weixin Chen, Yuli Zhang, Jide Wang, Xueping Li
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 20, Nº 4, 2014, págs. 309-317
• Idioma: inglés
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• Resumen

  • Papaya fruits (Carica papaya L. cv ‘Sui you 2’) harvested with <5% yellow surface at the blossom end were fumigated with 60 µL/L of nitric oxide for 3 h and then stored at 20 ℃ with 85% relative humility for 20 days. The effects of nitric oxide treatment on ethylene production rate, the activities of cell wall softening related enzymes including polygalacturonase, pectin methyl esterase, pectate lyase and cellulase and the levels of hormones including indole acetic acid, abscisic acid, gibberellin and zeatin riboside were examined. The results showed that papaya fruits treated with nitric oxide had a significantly lower rate of ethylene production and a lesser loss of firmness during storage. A decrease in polygalacturonase, pectin methyl esterase, pectate lyase and cellulase activities was observed in nitric oxide treated fruit. In addition, the contents of indole acetic acid, abscisic acid and zeatin riboside were reduced in nitric oxide treated fruit, but no significant reduction in the level of gibberellin was found. These results indicate that nitric oxide treatment can effectively delay the softening and ripening of papaya fruit, likely via the regulation of cell wall softening related enzymes and certain hormones.