Effect of nitric oxide on reactive oxygen species and antioxidant enzymes in kiwifruit during storage

BACKGROUND: The accumulation of reactive oxygen species (ROS) in kiwifruit can cause oxidative damage during storage. Little research has been carried out on the effects of nitric oxide (NO) on oxidative damage to kiwifruit. Therefore the aim of the present study was to evaluate the ability of 0.5, 1 and 2 mu mol L-1 NO aqueous solutions to alleviate oxidative damage to kiwifruit during storage. RESULTS: The most marked effect was obtained with 1 mu mol L-1 NO solution, which significantly reduced the accumulation of malondialdehyde, superoxide and hydrogen peroxide, delayed the decrease in vitamins C and E, maintained the content of soluble solids, inhibited the activity of lipoxygenase and peroxidase and increased the activity of superoxide dismutase and catalase in kiwifruit during storage. The 0.5 mu mol L-1 NO solution was too weak to significantly affect the content of ROS and the activity of enzymes. However, treatment with 2 mu mol L-1 NO solution promoted the accumulation of ROS, decreased the activity of antioxidant enzymes and accelerated peroxidation in kiwifruit during storage. CONCLUSION: By increasing the activity of antioxidant enzymes and maintaining the content of vitamins C and E, treatment with 1 mu mol L-1 NO aqueous solution could protect kiwifruit against oxidative damage caused by ROS during storage. (c) 2008 Society of Chemical Industry.