Effect of Nitric Oxide Treatment on Ethanol Metabolism and Relative Appearance Quality of Chinese Winter Jujube during Storage

【Objective】This paper investigated the effects of nitric oxide (NO) treatment on ethanol metabolism and relative appearance quality of Chinese winter jujube during storage. The action mechanisms of browning and softening were explored so as to provide theoretical basis for storage of Chinese winter jujube.【Method】Chinese winter jujube fruit were fumigated with different concentrations of nitric oxide gas (0, 10, 20, 30 μl·L-1) under the non-oxygen environment and stored under 22±1℃ and 4±1℃. The changes of correlative parameters with appearance quality, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase (ADH) and lactate dehydrogenase (LDH) were all investigated.【Result】The contents of pyruvate, ethanol, and acetaldehyde were obviously reduced, and the content peak of pyruvate was delayed by 20 μl·L-1 NO treatment. The activities of ADH and LDH in 20 μl·L-1 NO treated fruits were also inhibited significantly. However, the fermentation and softening of Chinese winter jujube fruits were promoted by 30 μl·L-1 NO treatment during storage. 【Conclusion】This study indicates that 20 μl·L-1 NO treatment may mitigate the injury of ethanol on Chinese winter jujube and effectively control the fruit browning and softening during the storage.