Nitric oxide reduces pericarp browning and preserves bioactiveantioxidants in litchi

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dc.contributor.authorBarman, K.
dc.contributor.authorSiddiqui, W.
dc.contributor.authorPatel, V.B.
dc.contributor.authorPrasad, M.
dc.date.accessioned2015-03-03T15:14:34Z
dc.date.available2015-03-03T15:14:34Z
dc.date.issued2014
dc.description.abstractPericarp browning is the most important postharvest problem in litchi (Litchi chinensis Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present study, effect of nitric oxide (NO) on pericarp browning, bioactive antioxidants, and shelf life of fruit was investigated. Fruits were treated with the NO donor, sodium nitroprusside (SNP; 0.5 mM, 1.0 mM or 2.0 mM) by the immersion method, and stored at ambient condition for 8 days. SNP treatments, at all concentrations, significantly reduced pericarp browning in which the most remarkable effect was obtained with 2.0 mM SNP showing 30% lower pericarp browning and 42% higher anthocyanin content than control. The levels of total phenolics and antioxidant capacity of treated fruits were 50% and 31% higher respectively in relation to untreated ones. Throughout the storage, SNP treatment was highly effective in reducing weight loss, malondialdehyde (MDA) content, as well as delaying loss of total soluble solids, titra table acidity, and ascorbic acid in fruits with minimum decay (10%) giving an extended shelf life up to 8 days. Pericarp browning was negatively correlated with anthocyanin content, total phenolics content, antioxidant capacity and shelf life whereas it was positively correlated with weight loss, MDA content and decay percentage. These findings confirm that 2.0 mM SNP could be used as a treatment to reduce pericarp browning of litchi before storage.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/63812
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectfruits, inorganic compounds, storage, acidity, phenols, enzymes, antioxidants, anthocyanins, developmental stages, harvestingen_US
dc.titleNitric oxide reduces pericarp browning and preserves bioactiveantioxidants in litchien_US
dc.typeArticleen_US
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