The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

Shahin Gheysarbigi,Seyed Hossein Mirdehghan,Mahmood Ghasemnezhad,Fatemeh Nazoori

Postharvest Biology and Technology（2020）

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摘要

•Control of browning in hull tissue of fresh pistachio by NO treatments.•Reduced amount of PPO, POD and PAL enzyme activity by NO treatments.•Lower respiration rate of fresh pistachio in NO treated fruits.•Higher total flavonoid and phenolic were found in NO treated fresh pistachio.

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关键词

Antioxidant enzymes,Enzymatic browning,Fresh pistachio,Nitric oxide

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