Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, C/ Profesor Albareda, 1, 18008 Granada, Spain.
Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín, CSIC, C/ Profesor Albareda, 1, 18008 Granada, Spain.
J Biotechnol. 2020 Dec 20;324:211-219. doi: 10.1016/j.jbiotec.2020.10.020. Epub 2020 Oct 25.
Nitric oxide (NO) is a short-life and free radical molecule involved in a wide range of cellular, physiological and stressful processes in higher plants. In recent years it has been observed that exogenous NO application can palliate adverse damages against abiotic and biotic stresses. Conversely, there is accumulating information indicating that endogenous NO participates significantly in the mechanism of modulation of the ripening in climacteric and non-climacteric fruits. Even more, when NO is exogenously applied, it can mediate beneficial effects during ripening and postharvest storage being one of the main effects the increase of antioxidant systems. Consequently, NO could be a promising biotechnological tool to improve crops through ameliorating nutritional indexes and to alleviate damages during fruit ripening and postharvest management. Thus, this approach should be complementary to previous strategies to allow preserving the quality and healthiness of fruits with a view of enhancing their added value. The present mini-review aims to provide an overview of NO biochemistry in plants and updated information on the relevance of NO in fruit ripening and postharvest stages with a view to its biotechnological applications.
一氧化氮（NO）是一种短寿命自由基分子，参与高等植物的广泛细胞、生理和应激过程。近年来，人们观察到外源 NO 的应用可以减轻非生物和生物胁迫对植物的不利影响。相反，越来越多的信息表明，内源性 NO 显著参与了调节跃变型和非跃变型果实成熟的机制。甚至，当外源施加 NO 时，它可以在成熟和采后贮藏过程中发挥有益的作用，主要作用之一是增加抗氧化系统。因此，NO 可以成为一种有前途的生物技术工具，通过改善营养指标来改善作物，并减轻果实成熟和采后管理过程中的损伤。因此，这种方法应该与以前的策略互补，以保持水果的质量和健康，提高其附加值。本综述旨在概述植物中 NO 的生物化学特性，并提供有关 NO 在果实成熟和采后阶段的相关性的最新信息，以期将其应用于生物技术领域。
