Abstract:

Using sodium nitroprusside (SNP) as a nitric oxide (NO) doner, the effects of nitric oxide treatment on post-harvest quality of green asparagus were studied. The results showed that NO resulting from 0.1 mmol?L-1 SNP aqueous solution delayed the changes of respiration rate and soluble solid content, inhibited the reduction of ascorbic acid, soluble protein, chlorophyll content, delayed the increase of weight loss ,cellulose, MDA content, inhibited POD activity of green asparagus during storage. Therefore, NO delayed the senescence and keep the better edible quality of postharvst green asparagus .The store life could extended by 3 days at room temperature.