Journal of Food, Agriculture and Environment

Effect of nitric oxide on ethylene biosynthesis and antioxidant enzymes on Iranian peach (Prunus persica cv. Anjiri)

Author(s):

Sadegh Asbahi Sis ¹*, Younes Mostofi ², Masood M. A. Boojar ³, Ahmad Khalighi ⁴

Recieved Date: 2012-01-16, Accepted Date: 2012-05-06

Abstract:

The effect of sodium nitroprusside (SNP) as a NO donor on ethylene biosynthesis and antioxidant enzymes in Iranian peach  fruit (Prunus persica cv. Anjiri) was investigated. Peach fruits from an orchad in Shendabad (Shabestar, Iran) were harvested at the commercial ripening stage. Change in fruit ground color was considered as a harvesting index, a parameter used by the fruit company’s technical staff. In general, medium size fruits were selected and sorted for uniform size and maturity, without wounds or rots. Those were separated into 10 batches of 45 fruits each (aprox. 7 kg), and a sample of 45 fruits was analysed immediately in order to represent day 0 (at harvest) of the experiment. Treatment levels were 0 (control), 0.5 and 1 mM SNP. After supplying SNP solution, the fruits were dipped about 5 min. Fruits were then air-dried for about 30 min and stored at 1°C temperature and 95% humidity. After 10, 20 and 30 days fruits were analysed and firmness, ethylene production and enzyme activity of catalase (CAT) and superoxide dismutase (SOD) were assayed. There were significant differences in firmness between SNP-treated fruit and controls. Firmness of fruit treated with 0.5 and 1 mM SNP were significantly greater than that of control fruit. Firmness of fruits treated with 1 mM SNP was about 153% and 122% higher than in control and 0.5 mM treatment, respectively, after 30 day storage. For the 1 mM SNP treatment, fruit maintained very low level of ethylene production during the storage period. SOD activity in peach fruit treated with 1 mM SNP was highest and in the 0.5 mM treatment  higher than control. CAT activity in 1 mM SNP-treated peach was 1.17 and 1.36 times higher than that in control fruit at days 20 and 30, respectively. These results indicate that using the SNP could prolong postharvest life of peaches with reducing ethylene production rate and increasing firmness and antioxidant enzymes activity.

Keywords:

Peach, sodium nitroprusside (SNP), ethylene production, firmness, antioxidant enzymes (catalase, superoxide dismutase)

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 125-129

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