Appropriate sodium nitroprusside dose contributes to the quality maintenance of fresh walnuts

Abstract

Fresh walnuts ( Juglans regia L.) are challenging to store due to their high water content and delicate green appearance. It has been reported that sodium nitroprusside (SNP, a nitric oxide donor) can promote stress tolerance. However, whether SNP affects the postharvest quality of fresh walnuts remains unknown. This research showed that appropriate SNP treatment contributed to walnut preservation; in particular, 0.5 mmol/L SNP treatment resulted in a better appearance and less decay (59.7%). Compared with the control, this treatment not only increased the levels of proteases related to fresh walnut disease (chitinase and β-1,3-glucanase) but also increased the overall antioxidant level and reduced oxidant damage. Moreover, respiratory metabolism and ethylene release were greatly suppressed (9.5%), and the overall sensory evaluation did not reveal any adverse effects associated with a lower acid or peroxide content. Thus, it was inferred that the optimal SNP dose activated disease-related enzymes, mediated the physiological metabolism rate, regulated the ROS-redox balance and therefore reduced decay and maintained the walnut quality. This is the first report of SNP (NO) application for the preservation of fresh walnuts and may provide information to facilitate practical application of this potential innovation.

Keywords

Fresh walnuts / Sodium nitroprusside / Disease resistance / Decay and quality / ROS-redox balance / Sensory evaluation.

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This project was supported by the National Natural Science Foundation of China (No. 32001765. No. 32272395); Postdoctoral Research Foundation of China (No. 2022M712375); and Open Project Program of State Key Laboratory of Food Nutrition and Safety (No. SKLFNS-KF-202316).

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2024 Editorial Office of Food Innovation and Advances