Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits
The quality of Tarocco blood orange (<i>Citrus sinensis</i> (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 e...
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2218 |
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| author | Zhong-Wei Zhang Han Liu Hao Li Xin-Yue Yang Yu-Fan Fu Qi Kang Chang-Quan Wang Ming Yuan Yang-Er Chen Shu Yuan |
| author_facet | Zhong-Wei Zhang Han Liu Hao Li Xin-Yue Yang Yu-Fan Fu Qi Kang Chang-Quan Wang Ming Yuan Yang-Er Chen Shu Yuan |
| author_sort | Zhong-Wei Zhang |
| collection | DOAJ |
| description | The quality of Tarocco blood orange (<i>Citrus sinensis</i> (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. |
| first_indexed | 2024-03-09T05:25:06Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:25:06Z |
| publishDate | 2022-07-01 |
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| series | Foods |
| spelling | doaj.art-3ab0984a1e084ce5b8dcbebe3f8ddbb82023-12-03T12:37:08ZengMDPI AGFoods2304-81582022-07-011115221810.3390/foods11152218Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange FruitsZhong-Wei Zhang0Han Liu1Hao Li2Xin-Yue Yang3Yu-Fan Fu4Qi Kang5Chang-Quan Wang6Ming Yuan7Yang-Er Chen8Shu Yuan9College of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Life Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Life Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Resources, Sichuan Agricultural University, Chengdu 611130, ChinaThe quality of Tarocco blood orange (<i>Citrus sinensis</i> (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.https://www.mdpi.com/2304-8158/11/15/2218<i>Citrus sinensis</i> (L.) Osbeckenzyme activityflavonoidsfruit qualitynitric oxide donor |
| spellingShingle | Zhong-Wei Zhang Han Liu Hao Li Xin-Yue Yang Yu-Fan Fu Qi Kang Chang-Quan Wang Ming Yuan Yang-Er Chen Shu Yuan Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits Foods <i>Citrus sinensis</i> (L.) Osbeck enzyme activity flavonoids fruit quality nitric oxide donor |
| title | Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits |
| title_full | Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits |
| title_fullStr | Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits |
| title_full_unstemmed | Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits |
| title_short | Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits |
| title_sort | beneficial effects of sodium nitroprusside on the aroma flavors and anthocyanin accumulation in blood orange fruits |
| topic | <i>Citrus sinensis</i> (L.) Osbeck enzyme activity flavonoids fruit quality nitric oxide donor |
| url | https://www.mdpi.com/2304-8158/11/15/2218 |
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