Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

作者：Zhongwei Zhang, Han Liu, Hao Li, Xinyue Yang, Yu‐Fan Fu, Kang Qi, Changquan Wang, Ming Yuan, Yang‐Er Chen, Shu Yuan · 发表于：Foods · 年份：2022 · DOI：10.3390/foods11152218 · 被引用次数：9 · 研究领域：Phytochemicals and Antioxidant Activities、Plant Gene Expression Analysis、Horticultural and Viticultural Research

(L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the effects of bagging and sodium nitroprusside, as a nitric oxide (NO) donor, on the fruit quality of Tarocco blood orange two months before picking. The results showed that NO treatment effectively improved the content of total soluble solids and limonene in the fruit, as well as the color and hardness of the fruit, but reduced the tannin content. It also increased the contents of soluble sugar, fructose, sucrose, vitamin C, amino acids, and mineral elements. NO treatment inhibited the activities of polygalacturonase and pectin esterase, delayed the degradation of protopectin, and promoted the accumulation of anthocyanins, total flavonoids, and flavonoids synthesis. Thus, NO treatment improved the aroma, flavors, and physical properties of blood orange fruit.