Effects of nitrogen shock treatment on postharvest changes of Yali pears

摘要

The effects of short-term nitrogen (N-2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N-2 shocked by exposing them to N-2 for 48 h, and then stored at 0-1 degrees C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N-2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N-2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N-2-shock treatment during the first 90 days of storage. In addition, N-2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N-2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.