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一氧化氮通过维持线粒体结构和能量代谢来延长水竹笋的采后寿命。

Nitric Oxide Extends the Postharvest Life of Water Bamboo Shoots Partly by Maintaining Mitochondrial Structure and Energy Metabolism.

机构信息

Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Department of Horticulture, School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.

出版信息

Int J Mol Sci. 2022 Jan 30;23(3):1607. doi: 10.3390/ijms23031607.

DOI:10.3390/ijms23031607
PMID:35163530
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8835775/
Abstract

Harvested water bamboo shoots can be stored for only a few days before they lose weight and become soft. Nitrogen oxide (NO) and modified atmosphere packaging (MAP) have previously been used to prolong horticultural crop storage. In the present study, we analyzed the joint effect of these two methods on extending the postharvest quality of water bamboo shoots. Water bamboo shoots were treated with (1) 30 μL L NO, (2) MAP, and (3) a combination of NO and MAP. The NO treatment delayed the softness and weight loss through maintaining the integrity of the mitochondrial ultrastructure and enhancing the ATP level by activating the expressions and activities of succinic dehydrogenase, malic acid dehydrogenase, and cytochrome oxidase. MAP improved the effect of NO on the mitochondrial energy metabolism. These results indicate that NO and MAP treatments are effective at suppressing the quality deterioration of water bamboo shoots, MAP improves the effect of NO in extending postharvest life, and NO may be the main effective factor in the combination of NO and MAP.

摘要

采后的水竹笋在失重变软之前只能储存几天。一氧化氮（NO）和改良气氛包装（MAP）以前曾被用于延长园艺作物的储存期。在本研究中，我们分析了这两种方法联合使用对延长水竹笋采后品质的影响。水竹笋分别用（1）30 μL/L 的 NO、（2）MAP 和（3）NO 和 MAP 的组合进行处理。NO 处理通过维持线粒体超微结构的完整性和通过激活琥珀酸脱氢酶、苹果酸脱氢酶和细胞色素氧化酶的表达和活性来提高 ATP 水平，从而延缓了水竹笋的软化和失重。MAP 改善了 NO 对线粒体能量代谢的影响。这些结果表明，NO 和 MAP 处理可有效抑制水竹笋品质劣变，MAP 提高了 NO 延长采后寿命的效果，NO 可能是 NO 和 MAP 组合中的主要有效因子。

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