Effects of nitrogen shock treatment on postharvest changes of Yali pears |
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| Authors: | Jiaqi Yan Yancong Xu Liping Li Yousheng Wang |
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| Institution: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China;2. Indian River Research and Education Center (IRREC), University of Florida, Ft. Pierce, FL, USA |
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| Abstract: | The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N2-shock treatment during the first 90 days of storage. In addition, N2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit. |
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| Keywords: | Nitrogen treatment quality respiratory enzymes Pyrus bretschneideri |
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