Study On The Effect Of SNP On Postharvest Quality And Physiological Characteristics Of Chinese Cabbage

In this experiment, two varieties of Chinese cabbage were used as materials to studythe effect of sodium nitroprusside treatment (1mmol/L and0.5mmol/L) on theirpostharvest ripening and senescence process under25℃or4℃.Several parameters relatedwith postharvest ripening and senescence were tested, such as weight loss rate, the contentof MDA, soluble protein and glucosinolates, the activity of superoxide dismutase (SOD),catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX). This might help usunderstand the mechanism of SNP delaying the postharvest ripening and senescenceprocess of Chinese cabbage. And the use of SNP for postharvest preservation of Brassicacrops were also discussed. The results showed that:(1) SNP treatment could keep the high activity of antioxidant enzymes. The suitableconcentration of SNP treatment delayed the decrease of POD protection activity decreased,inhibited the increase of O2-content, increased the activity of SOD and CAT, reduced MDAcontent and the membrane lipid peroxidation during storage of Chinese cabbage. In25℃and4℃storage temperature, SNP group antioxidant enzymes activity were higher thanthe control group. But at different temperatures, different concentrations of SNP has not thesame fresh-keeping effect on different varieties of Chinese cabbage.(2) The suitable concentration of SNP treatment could effectively delay the weightloss of Chinese cabbage during storage, to prevent the degradation of chlorophyll andenzyme activity inhibition of chlorophyll degradation rate, can maintain the leaves greenbetter. The decrease in the soluble protein and chlorophyll content was also suppressed.