Effects of nitric oxide on fatty acid composition in peach fruits during storage.
Peach (Prunus persica (L.) Batsch., cv. Feicheng) fruits were fumigated with 0, 5, 10, and 15 microL/L nitric oxide (NO), and the effects of NO on rot index, ion leakage, and the lipid compositions in peach fruits were studied. The results showed that the treatment with 10 microL/L NO significantly increased the contents of the palmitoleic (16:1), oleic (18:1), and linolenic (18:3) acid in phospholipid (PL), while it decreased the contents of linoleic (18:2) acid in PL. The content of monoacylglycerol (MG) in fruit fumigated with 10 microL/L NO were higher than in the control but lower in fruit fumigated with 15 microL/L NO. The treatment with 10 microL/L NO increased the content of MG, decreased the contents of diacylglycerol (DG) and triacylglycerol (TG). However, there was no significant difference in the contents of free fatty acid (FFA). The compositions of MG, DG, TG, and FFA in peach fruit were also changed by the treatment with 10 microL/L NO. It could preserve the content of 18:3, maintain the integrity of membrane, and prevent the softening and rotting of peach fruit. The content of 18:1 was detected in PL and FFA but not in MG, DG, and TG. This might be due to the different compositions of MG, DG, and TG.
Zhu
Shuhua
S
College of Chemistry and Material Science, Shandong Agricultural University, Taian, Shandong, PR China.
Zhou
Jie
J
D005227:Fatty Acids / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000187:drug effects*; D008055:Lipids / Q000032:analysis; D009569:Nitric Oxide / Q000494:pharmacology*; D027861:Prunus / Q000737:chemistry*
D005227:Fatty Acids; D008055:Lipids; D009569:Nitric Oxide