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Food Res Int

Title:		Exogenous nitric oxide fumigation promoted the emission of volatile organic compounds in peach fruit during shelf life after long-term cold storage
Author(s):		Cai H; Han S; Yu M; Ma R; Yu Z;
Address:		"College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu 210014, PR China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China. Electronic address: yuzhifang@njau.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200227
Issue:
Page Number:		109135 -
DOI:		10.1016/j.foodres.2020.109135
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Cold temperature is a common method to store peach after harvest. While long-term cold storage leads to the occurrence of chilling injury and loss of volatile organic compounds (VOCs) after transferring peach to shelf life. Nitric oxide (NO) treatment has been proven to alleviate peach chilling injury. However, the effect of NO treatment on peach VOCs during cold storage plus shelf life is still unknown. In this study, 10 muL L(-1) NO was used to fumigate peach before 4 degrees C cold storage. After cold storage for 21 days, peach were transferred to 20 degrees C for 3 days to simulate shelf life. Results showed that NO treatment promoted the emission of main VOCs including C6 aldehydes, C6 alcohols, straight-chain esters and lactones after cold storage, supported by the changes of fatty acids and genes expression of PpFADs, PpLOXs, PpHPL, PpADH, PpAATs and PpACXs. Besides, NO also alleviated the occurrence of chilling injury and promoted the recovery of respiration rate and ethylene production during shelf life. In conclusion, treatment with NO effectively prevented the loss of VOCs when transferring peach from cold temperature to shelf life in 'Xiahui 6' peach and the possible mechanisms were discussed"
Keywords:		Cold Temperature Food Storage/*methods Fruit/*chemistry Fumigation/methods Nitric Oxide/*administration & dosage Prunus persica/*chemistry Volatile Organic Compounds/*metabolism Aroma Fruit Genes expression Postharvest treatment Refrigeration storage Shel;
Notes:		"MedlineCai, Hongfang Han, Shuai Yu, Mingliang Ma, Ruijuan Yu, Zhifang eng Research Support, Non-U.S. Gov't Canada 2020/05/30 Food Res Int. 2020 Jul; 133:109135. doi: 10.1016/j.foodres.2020.109135. Epub 2020 Feb 27"