Effect of Nitric Oxide on Alcoholic Fermentation and Qualities of Chinese Winter Jujube During Storage

This article investigates the effects of nitric oxide (NO) on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browning and softening of fruits to provide theoretical proofs for using NO in the storage of Chinese Winter Jujube. Chinese Winter Jujube fruits were fumigated with different concentrations of NO gas (0, 10, 20, 30 μL L−1) under anaerobic conditions and stored at 22 ± 1°C and 4 ± 1°C. The changes in appearance qualities, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase (ADH) and lactate dehydrogenase (LDH) were investigated. The contents of pyruvate, ethanol, and acetaldehyde were significantly reduced, and the peak of pyruvate content was delayed by 20 μL L−1 NO. The activities of ADH and LDH in 20 μL L−1 NO treated fruits were also significantly inhibited. However, the alcoholic fermentation and softening of Chinese Winter Jujube fruits were promoted by 30 μL L−1 NO during storage. The results indicated that 20 μL L−1 NO could mitigate the injury of ethanol on Chinese Winter Jujube and effectively delay the browning and softening of fruits during storage.