Effect Of Nitric Oxide On Storage Ability And Chlorophyll Content Of Postharvest Kiwifruit

In this thesis, we use NO to fume the fruits in the air , and the effects of postharvest treatment with NO on respiration rate, the rate of ethylene production, active oxygen metabolism, chlorophyll contents, membrane permeability and the enzyme activities, and the qualities of'Qinmei'kiwifruit during ripening and senescence at 20±3℃were studied. The relationship of NO and kiwifruit senescence, the physiological and biochemical mechanism of ripening and senescence of kiwifruit were also discussed. All above were expected to provide theoretical bases for NO commercial appliance in fruit storage.The results of my study were showed as followed:(1) There were the same effects of NO treatment both in air and in low oxygen atmosphere, so we could break the limitation of non-oxygen, and promoted the large-scale commercial application of NO. In this study, the best effect of NO treatment was 40μl·L-1.(2) NO could restrain the Chlase activity and inhibit the decrease of chlorophyll content, so NO could keep the green color of kiwifruit flesh.(3)'Qinmei'kiwifruit was climacteric fruit, and had significant peaks of respiration and ethylene production. NO could reduce the rates of respiration and ethylene production. It postphoned the appearing time of respiration and ethylene peaks.(4) NO could remarkably delay the decline of firmness, especially in the prophase of storage. It also prevented the increase of reactive oxygen (H2O2和O2-.) and increased the activities of protective enzyme(SOD,POD,CAT), meanwhile NO could reduce the LOX activity and MDA content, and decrease the extent of membrane permeability.(5) NO could retard the decrease the degradation of Vc and the increase of titratable acid content,TSS content, keep the quality of kiwifruit fruit in a certain extent during the storage.