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

The quality of Tarocco blood orange (Citrus sinensis (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 a...

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Autores principales: Zhang, Zhong-Wei, Liu, Han, Li, Hao, Yang, Xin-Yue, Fu, Yu-Fan, Kang, Qi, Wang, Chang-Quan, Yuan, Ming, Chen, Yang-Er, Yuan, Shu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329794/
https://www.ncbi.nlm.nih.gov/pubmed/35892802
http://dx.doi.org/10.3390/foods11152218
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author Zhang, Zhong-Wei
Liu, Han
Li, Hao
Yang, Xin-Yue
Fu, Yu-Fan
Kang, Qi
Wang, Chang-Quan
Yuan, Ming
Chen, Yang-Er
Yuan, Shu
author_facet Zhang, Zhong-Wei
Liu, Han
Li, Hao
Yang, Xin-Yue
Fu, Yu-Fan
Kang, Qi
Wang, Chang-Quan
Yuan, Ming
Chen, Yang-Er
Yuan, Shu
author_sort Zhang, Zhong-Wei
collection PubMed
description The quality of Tarocco blood orange (Citrus sinensis (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.
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spelling pubmed-93297942022-07-29 Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits Zhang, Zhong-Wei Liu, Han Li, Hao Yang, Xin-Yue Fu, Yu-Fan Kang, Qi Wang, Chang-Quan Yuan, Ming Chen, Yang-Er Yuan, Shu Foods Article The quality of Tarocco blood orange (Citrus sinensis (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. MDPI 2022-07-26 /pmc/articles/PMC9329794/ /pubmed/35892802 http://dx.doi.org/10.3390/foods11152218 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Zhong-Wei
Liu, Han
Li, Hao
Yang, Xin-Yue
Fu, Yu-Fan
Kang, Qi
Wang, Chang-Quan
Yuan, Ming
Chen, Yang-Er
Yuan, Shu
Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits
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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329794/
https://www.ncbi.nlm.nih.gov/pubmed/35892802
http://dx.doi.org/10.3390/foods11152218
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