Department of Horticulture, School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China.
Department of Food Science, School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Food Chem. 2020 Dec 1;332:127416. doi: 10.1016/j.foodchem.2020.127416. Epub 2020 Jun 27.
Water bamboo shoots quickly deteriorate after harvest as a result of rapid lignification and softening. Nitric oxide (NO) has been used to extend the postharvest life of several other vegetables. Here, we examined the effect of NO on the storage of water bamboo shoots at 4℃ for 28 days. Without NO, fresh weight and firmness decreased quickly, while the cellulose and lignin contents increased sharply during storage. NO treatment delayed softening by maintaining the integrity of the cell wall and inhibiting the degradation of protopectin and the expressions of pectin methylesterase and polygalacturonase. NO treatment also delayed cellulose synthesis by increasing cellulase activity. NO treatment decreased the synthesis of lignin by inhibiting the activities of phenylalanine ammonia-lyase, cinnamyl alcohol dehydrogenase, laccase and peroxidase. These results indicate that NO treatment is effective at suppressing the softening and lignification of water bamboo shoots during postharvest storage.
水竹笋收获后由于快速木质化和软化而迅速劣化。一氧化氮 (NO) 已被用于延长其他几种蔬菜的采后寿命。在这里，我们研究了 NO 对水竹笋在 4℃下储存 28 天的影响。没有 NO，新鲜重量和硬度会迅速下降，而纤维素和木质素含量在储存过程中急剧增加。NO 处理通过保持细胞壁的完整性和抑制原果胶的降解以及果胶甲酯酶和多聚半乳糖醛酸酶的表达来延迟软化。NO 处理还通过增加纤维素酶活性来延迟纤维素的合成。NO 处理通过抑制苯丙氨酸解氨酶、肉桂醇脱氢酶、漆酶和过氧化物酶的活性来减少木质素的合成。这些结果表明，NO 处理可有效抑制水竹笋采后贮藏过程中的软化和木质化。
