Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 86, Issue -, Pages 62-65Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2013.06.021
Keywords
Longkong; Browning; Nitric oxide; Nitrous oxide; Polyphenol oxidase
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Funding
- Thailand Research Fund (TRF)
- Rajamangala University of Technology Thanyaburi (RMUTT)
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The effect of nitric oxide and nitrous oxide on pericarp browning of longkong fruit was studied. The fruit was either dipped for 5 min in 0.25 mM sodium nitroprusside (SNP), a nitric oxide donor, or continually exposed to 90% nitrous oxide (N2O) vapour for 3 h and was compared to the untreated fruit (control). The fruits were then stored at 13 degrees C and RH of 90 +/- 5%. The fruit treated for 3 h with nitrous oxide vapour had delayed pericarp browning with higher phenolic compounds. However, these fruit showed lower levels of phenylalanine ammonia lyase, polyphenol oxidase and peroxidase than the control fruit and those treated with 0.25 mM SNP. Therefore, we conclude that nitrous oxide delays browning and reduces the activities of browning enzymes in longkong pericarp. (C) 2013 Elsevier B.V. All rights reserved.
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