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Article history:
Received 5 January 2010
Accepted 13 February 2010
Keywords:
Bamboo shoot
Nitric oxide
Lignication
Browning
a b s t r a c t
The effects of nitric oxide (NO) on browning and lignication of bamboo shoots were investigated. Bamboo
shoots were dipped for 1 h in 0.5 mM sodium nitroprusside (SNP), a nitric oxide donor, then packed in
0.01 mm thick polyethylene bags, and stored for 10 days at 10 C. SNP treatment inhibited activities of PPO,
POD and PAL and maintained high total phenol contents, thus delaying external browning during storage.
Furthermore, SNP treatment showed a signicant inhibition of the synthesis of lignin and cellulose and
delayed tissue lignication, indicating that application of NO may be a promising method for extending
shelf-life and maintaining quality of peeled bamboo shoots.
2010 Elsevier B.V. All rights reserved.
1. Introduction
Bamboo shoots are immature, expanding culms that emerge
from nodes of the rhizome of the plants. While they are commonly
consumed as a vegetable, various degradative changes are induced
during posthavrest handling, including peeling and cutting. An
important factor causing quality deterioration is the development
of browning on the shoot surface. Browning reactions are generally
assumed to be a direct consequence of polyphenol oxidase (PPO)
and peroxidase (POD) action on polyphenols to form quinones,
which ultimately polymerize to produce the browning appearance in fresh-cut fruit and vegetable products (DeglInnocenti et
al., 2005). Another property of peeled bamboo shoots during storage is an unusual increase in rmness and toughness of the esh
from the cut-end towards the tip due to the tissue wounding, and
this increase in rmness may be the result of lignication (Luo et al.,
2008a). Therefore, delaying or reducing enzymatic browning and
lignication should be a way to extend storage life and maintain
quality of peeled shoots.
Nitric oxide (NO) is a highly reactive free radical gas known to
be involved in response to stress and senescence of horticultural
products. Short-term exposure to a low concentration of NO gas
or its donor compounds has been shown to extend the postharvest
life of various fruit and vegetables (Wills et al., 2000, 2007; Zhu and
Zhou, 2007). It has also been shown that they delayed the onset of
browning of apple slices (Pristijono et al., 2006), cut lettuce (Wills et
al., 2008) and longan (Duan et al., 2007). However, there have been
no reports on the effect of NO on peeled bamboo shoots during
storage.
Corresponding author. Tel.: +86 571 63748155; fax: +86 571 63741276.
E-mail address: yanghuqing@sohu.com (H. Yang).
0925-5214/$ see front matter 2010 Elsevier B.V. All rights reserved.
doi:10.1016/j.postharvbio.2010.02.004
73
Each experiment was repeated three times and the data were
processed by analysis of variance (ANOVA). Treatments were compared at P = 0.05 according to least signicant difference (LSD) test.
3. Results
3.1. Effect of NO treatment on ethylene production
Ethylene production from control shoots increased rapidly and
achieved a climacteric peak on the 4th day, decreasing gradually
(Fig. 1). The shoots treated with 0.5 mM SNP also exhibited a climacteric rise after 4 days similar to control shoots, but the level
was lower. SNP treatment markedly suppressed ethylene production at 10 C. On the 4th day, ethylene production in treated shoots
was signicantly lower than that of the control shoots (P < 0.05).
3.2. Effect of NO treatment on browning index
The browning index of the control increased sharply after the
rst two days, reaching 3 at the fourth day and 3.8 at the sixth
day, with serious browning rendering the product inedible (Fig. 2).
The SNP treatment showed only minor browning with a browning
index of 0.4 in the rst four days. At the end of the storage period,
the browning index of treated shoots reached 2, but at that level the
shoots still had commercial value and were edible. Compared to the
control, SNP treatment signicantly (P < 0.01) inhibited browning.
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Fig. 4. Effects of NO on total phenol (a), lignin (b) and cellulose (c) contents of bamboo shoots during storage at 10 C. Each value is presented as the mean standard
error (n = 3).
(P < 0.05). After 10 days of storage, the lignin and cellulose contents
in control shoots were 1.39% and 1.23%, as compared with 0.90%
and 0.96% in SNP-treated shoots, respectively.
3.6. Activities of PAL, PPO and POD
Fig. 5. Effects of NO on activities of PAL (a), PPO (b) and POD (c) of bamboo shoots
during storage at 10 C. Each value is presented as the mean standard error (n = 3).
were 31.9%, 27.2% and 21.6%, respectively, lower than those in the
control.
4. Discussion
The bamboo shoots are not easy to store due to a rapid loss
of tenderness mostly resulting from lignication. Lignin synthesis is the result of coordinated action of many related enzymes
including PAL, PPO and POD. PAL is a key enzyme that catalyses the
conversion of phenylalanine to trans-cinnamic acid in the phenylpropanoid pathway, which is the rst step in the biosynthesis of
lignin in plants. POD catalyses the polymerisation of monolignol
to form lignin. In addition, PPO can use as substrates those phenolic compounds which are precursors of lignin synthesis (Boudet et
al., 2003). The accumulation of lignin in bamboo shoots observed
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