Nitric oxide increases antioxidant enzyme activity and reduces chilling injury in orange fruit during storage

Washington navel orange, produces fruit of high nutritional value but is susceptible to chilling injury. It has previously been shown that nitric oxide (NO) can induce chilling tolerance in several types of fruit. Therefore, here, we examined the effect of using 0.25 and 0.5 mM sodium nitroprusside...

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Bibliographic Details
Published in:New Zealand journal of crop and horticultural science 2018-04, Vol.46 (2), p.101-116
Main Authors: Ghorbani, Bahareh, Pakkish, Zahra, Khezri, Masood
Format: Article
Language:English
Subjects:
antioxidant enzyme
Antioxidants
Chilling
Chilling injury
Cooling
Enzymatic activity
Enzyme activity
Fruits
Hydrogen peroxide
Hydrogen storage
Injury prevention
Lipid peroxidation
Nitric oxide
orange
Oranges
Peroxidation
Pulp
Sodium
Sodium nitroprusside
storage
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Summary:Washington navel orange, produces fruit of high nutritional value but is susceptible to chilling injury. It has previously been shown that nitric oxide (NO) can induce chilling tolerance in several types of fruit. Therefore, here, we examined the effect of using 0.25 and 0.5 mM sodium nitroprusside (SNP) as an NO donor on chilling injury in orange during storage at 3°C. We found that NO treatment reduced the incidence of chilling injury in orange fruit, with 0.5 mM SNP having the largest effect. NO treatment also reduced the lipid peroxidation levels and hydrogen peroxide contents of the peel and pulp during storage. Physiological analyses showed that NO induced the activity of several antioxidant enzymes, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. These findings indicate that NO successfully alleviates chilling injury in orange fruit, possibly through the elicitation of an antioxidant response, whilst maintaining the quality of the fruit by decreasing lipid peroxidation and the hydrogen peroxide content.
ISSN:0114-0671
1175-8783
DOI:10.1080/01140671.2017.1345764